There are three kinds of cabbage, white, red, and savoy. The leaves of the plant grow close together to form a hard, round head. The leaves of the white and red cabbage are usually quite smooth, but have rather prominent veins. Those of the savoy appear wrinkled or blistered. White cabbage, which has pale green leaves, is the most popular type in the United States.
People eat it raw in salads, cooked as a hot vegetable, or pickled as sauerkraut.
Red cabbage, with its reddish-purple leaves, is not so popular as the white, but it can be eaten raw or cooked. The savoy type perhaps has the best flavor. Chinese cabbage, also called celery cabbage, is not a true cabbage. Its long, thin leaves form stalks similar to celery. Cabbage grown commercially under normal conditions is a biennial.