Green Cabbage: the most common variety; is pale green in colour with tightly compacted leaves.
Red Cabbage: this dark purple red cabbage is similar in taste to the green cabbage but with coarser leaves. Red cabbage has almost 3,000 times more anthocyanins (an antioxidant) as green cabbage
Bok Choy: A Chinese cabbage with dark green leaves and white stems. Has the highest beta carotene and vitamin A content. (see right)Bok choy stems are white and watery-crisp, while the leaves are deep green and very tender. The flavor of bok choy reminds us of baby spinach or swiss chard, and we love it in stir-fries, brothy soups, and steamed mixed vegetable dishes.
Savoy Cabbage: is round and green-yellow in colour, with crinkled leaves and is less compact than the green cabbage. Their flavor is mild and earthy, and the leaves are tender even when raw. Good sliced thinly in soups and stir-fries. When you buy it should be crisp – not wilted!
Napa Cabbage: also called Chinese or celery cabbage. Napa cabbage doesn’t look like head cabbages. It has long light green leaves that flower off of thick, white stalks. It has a lovely mild flavor with a peppery kick that is delicious in salads or stir-frys.
Brussel Sprouts: They don’t just look like tiny cabbages, they are! . If you find them sold on the stalk, know that they will keep for several weeks if chilled.