However, savoy cabbage's round heads are more loosely packed. Chinese cabbage is a loosely packed elongated head of light green stalks that are slightly crinkled. If you are making homemade sauerkraut, coleslaw and dishes requiring long slow braising, choose regular green cabbage. Red cabbage, with somewhat coarser leaves, takes longer to cook. Reds lend themselves to braising with bacon and red wine, with grated apples or pears, or with dried fruit.
Savoy cabbage has a tender texture and is mostly used for salads.
Chinese, with its mild flavor, is delicious raw in salads, but equally good in baked dishes and soups. A large head of cabbage will serve six to eight when cooked, or up to 12 when made into coleslaw or other salad. A 2-pound head equals about 10 cups shredded. At home, wrap unwashed cabbage in plastic wrap or a plastic bag and refrigerate for up to two weeks. Whether you plan to serve it raw or cooked, wash and dry cabbage well just before preparing.