Cabbage types

abbages are an extensive family, the vast majority of which are part of the Brassicaceae or Brassicaceae group. They make up a large number of very different species, among which flower cabbages, leaf cabbages and even root cabbages can be distinguished, depending on the part of the plant that we consume. Although some of them are known for their sometimes unpleasant smell when cooked, they are a very beneficial and healthy food.

If you want to learn more about the varieties of cabbages that exist in various parts of the world, join us in this curious article in which you will see 13 types of cabbages, their names, characteristics and photos .

Cabbage types – list of names

As a summary, this is a list of the names of the cabbage types that we will explain later:

  • Cabbage kale.
  • Bok choy or Chinese cabbage.
  • Red cabbage.
  • Cabbage.
  • Kale or kale.
  • Brussels sprouts.
  • Cauliflower.
  • Broccoli.
  • Romanesco.
  • Bimi.
  • Kohlrabi or nabicol.
  • Kohlrabi or cabbage radish.
  • Komatsuna Mizuna.

Kale cabbage

Kale is one of the most popular types of kale today. Until relatively recently this variety was used mainly for feeding animals, but today it is included in many dishes and diets, especially detox or vegan. It is low in calories and rich in minerals.

Cabbage types - Cabbage kale

Bok choy or Chinese cabbage

The bok choy cabbage , or also known as Chinese cabbage , is a variety that has its origin in the East and is increasingly spreading through Western gastronomy. Its expansion is especially active in northern Europe, since bok choy withstands low temperatures very well.

Types of cabbage - Bok choy or Chinese cabbage

Red cabbage

The cabbage is very characteristic for its purple . This is one of the varieties of cabbage richest in antioxidants and is very beneficial for the health of the eyes. It is common to consume it in salads and also in the preparation of some recipes with a bittersweet flavor.

Types of cabbage - Red cabbage

Cabbage

Cabbages of this type are leafy cabbages that give rise to tightly packed buds of great density. There are cabbages of different types, such as curly leaf, Milan or white cabbage. They can be consumed both cooked and raw in salad and it is usual to preserve them in vinegar or fermented. As with many vegetables, the nutritional qualities of cabbage are best used when raw.

Cabbage types - Cabbage

Kale or kale

The collards cabbage or kale originated in the Mediterranean and includes different varieties of cabbage heads are not closed, as with cabbage. It is widely consumed in southern Europe, and they are used to consuming it boiled, sautéed or stewed. Its nutrients are best used by gently steaming them. They are low in calories and rich in vitamins and minerals.

Cabbage Types - Kale or Kale

Brussels sprouts

The Brussels sprout is a variety of which its sprouts are mainly consumed, small in size and compact. It is a food widely used in diets and weight loss processes, since its caloric content is just 45 kcal per 100 grams, and instead it does provide a large amount of mineral salts and vitamins to the body. Its optimal consumption is cooked in stews, in combination with other legumes or vegetables, or as an accompaniment to baked fish.

Types of cabbage - Brussels sprouts

Cauliflower

What is consumed from cauliflower is its large, white and fleshy inflorescence , which needs to be boiled or cooked in some other way, although its green and tender shoots can be eaten raw. Its characteristics and texture make it a great ingredient in conjunction with soups or creams, such as béchamel.

Types of cabbage - Cauliflower

Broccoli

Broccoli is another flower cabbage , although it is clearly distinguished from cauliflower by the marked green hue of its inflorescence, especially at the ends of the flowers. Its usual consumption is both raw, boiled or steamed, although an excess of heat in its preparation eliminates a good part of its beneficial components. It has an intense flavor and is often combined with sauces or purees. It is considered a superfood.

Cabbage Types - Broccoli

Romanesco

Another flower cabbage that is halfway between the two mentioned above. The Romanesco al combines features of both cauliflower as broccoli inflorescences and noted for its particular shape of fractal geometry. It is very popular in the preparation of salads or to give a decorative touch to some dishes.

Types of cabbage - Romanesco

Bimi

The bimi cabbage is a new hybrid cabbage variety that can still be difficult to find in some supermarkets. It was developed in the 90s in Japan and stands out for its high concentration of nutrients, dietary fiber, proteins and mineral salts, superior to those of other cabbages.

Types of cabbage - Bimi

Kohlrabi or nabicol

It is also a type of cabbage with a somewhat strange name. It is one of the cabbages considered root and that is given by a cross between turnips and cabbages and there are white and purple. The rutabaga or nabicol is a difficult product to digest the high percentage of fiber it contains, but is incorporated into countless recipes for its distinctive taste, especially in stews and soups. In Japan, its fermented or pickled is common, like that of the normal turnip, which is made there with the tsukemono technique.

Types of cabbage - Kohlrabi or nabicol

Kohlrabi or cabbage radish

Another type of root cabbage , is red or whitish in color and has a somewhat spicy flavor, which is included fresh and finely chopped in salads or prepared in creams or broths. It is a very little known type of cabbage, as it is a hybrid between cabbages and radishes, which belong to the Crucifers. The kohlrabi cabbage or radish is grown mainly in Switzerland, Germany and Austria.

Cabbage Types - Kohlrabi or Radish Cabbage

Komatsuna Mizuna

It is usually called ” Japanese spinach “, since its appearance is strongly reminiscent of this plant but it is a type of cabbage . Its youngest leaves are mainly consumed, as well as its stems and flower buds. It is common to add it in stir-fries or salads, as well as canned vinegar and salt, which is added to soups.

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