Cabbage comes in several varieties, each with distinct characteristics. Here are some of the most common types:
Green Cabbage: This is the most widely consumed cabbage variety. It has a pale to dark green color and a slightly peppery flavor when raw which becomes sweeter as it cooks. Red Cabbage: Similar in shape to green cabbage but with reddish-purple leaves, red cabbage has a slightly earthier taste and is often used for its vibrant color in salads and slaws. Savoy Cabbage: Recognizable by its crinkled and ruffled leaves, savoy cabbage has a milder taste than regular green cabbage and a tender texture. Napa Cabbage (Chinese Cabbage): Napa cabbage has an oblong shape with crinkly light green leaves and white stalks. It's commonly used in Asian cuisine, particularly for making kimchi or as part of stir-fries.