The all-time favorite cabbage. It sets the standard. Firmly packed, with smooth, uniformly green skin. The crisp and fleshy leaves are loaded with tart tanginess and a surprisingly pleasing aroma. Green cabbage is loaded with vitamins and antioxidants.
The purple-robed prince among cabbages. It has an intense musky flavor and sweet snappiness. Red cabbage can be stewed, braised, or even curried. It's crispy when you scoop the raw leaves into dip. Crunchy when you stir-fry small wedges.
All the texture and healthful richness of green cabbage with a more delicate aroma. This brightly flavored cabbage has crispy, wafer-thin leaves. Use in any recipe that calls for standard green cabbage.
The prettiest cabbage. The crisp, juicy stalks have a mild sweet flavor with a hint of mustard. The supple leaves have an understated fresh garden flavor and texture. Stir-fry the stalks with shrimp, duck, or lamb, then toss with brown rice.
