Not all cabbages are created equal, and we’re breaking down the different Types of Cabbage to prove it. From crunchy classics to frilly show-offs, here’s what you need to know.
When most people think of cabbage, they picture that big green ball from the grocery store—but there’s a whole world of cabbage out there. Different types of cabbage bring different textures, flavours, and vibes to the table, from peppery purple to crinkly Savoy. Some are perfect for slaws, others love a good braise, and a few have surprising range once you know what to do with them. Either way, it’s time to give this leafy veg a little more credit.
So whether you’re a lifelong coleslaw lover (check out my healthy coleslaw recipe here) or just cabbage-curious, this guide is here to help. We’ll break down the most common varieties in plain English—no botany degree required. Because honestly, once you get to know them, cabbages are kind of fun. So, what do you say?! Let’s meet the lineup!
A QUICK GUIDE TO THE MOST COMMON TYPES OF CABBAGE
1. GREEN CABBAGE
This is the one most people picture. Round, pale green, and crisp. It’s the go-to cabbage for slaws, stir-fries, soups, and good old cabbage rolls. The flavour is mild, slightly peppery when raw, and it sweetens up nicely when cooked. It holds up well to heat and stays crunchy in salads, which makes it super versatile.
2. RED (OR PURPLE) CABBAGE
Basically green cabbage’s colourful cousin. It’s a little tougher in texture and has a slightly deeper, earthier flavour. Red cabbage is great raw in salads and slaws (hello, pop of colour), but it’s also nice braised with vinegar and apples. Just a heads up, it’ll bleed that purple colour into everything, so maybe don’t pair it with delicate ingredients unless you’re going for that look.
3. SAVOY CABBAGE
Think of Savoy as cabbage with flair. It’s got curly, crinkly leaves and a much softer texture. The flavour is milder and slightly buttery, and it’s easier to eat raw than regular green cabbage. It’s great for stuffing (those flexible leaves are a dream), or chopped into soups and sautés where you want something tender. Bonus: it looks fancy without trying too hard.
4. NAPA CABBAGE
Also called Chinese cabbage, this one’s long, oblong, and super leafy. More lettuce-like than the round cabbages. The texture is soft and juicy, and the flavour is mild, slightly sweet, and a little peppery. Napa is key in Asian dishes (like kimchi or stir-fried noodles) but also works beautifully in slaws and wraps. It cooks fast and wilts down easily, so treat it more like spinach than a dense head of cabbage.
5. BOK CHOY
Okay, technically it’s in the cabbage family, even if it doesn’t look like it. Bok choy has dark leafy tops and crunchy white stalks, kind of like if spinach and celery had a baby. It’s super common in Chinese cooking and is best quickly stir-fried, steamed, or tossed into soups. Mild, juicy, and totally underrated.
6. CONEHEAD (OR POINTED) CABBAGE
This one’s shaped like, yep, a cone. It’s actually a variety of green cabbage but with a more tender texture and sweeter flavour. Because the leaves are looser and thinner, it’s perfect raw in salads or lightly sautéed. If regular green cabbage feels a bit aggressive, this one’s your gentler intro.
7. JANUARY KING
This one’s a bit of a cold-weather gem. It’s like a cross between Savoy and red cabbage, with purple-tinged crinkled leaves and a sweet, almost nutty flavour. It’s super hardy and stands up well to braising, roasting, or stews. Not always easy to find, but worth grabbing if you spot it at a winter market.
FREQUENTLY ASKED QUESTIONS
That totally depends on what you’re making. For all-around versatility, green cabbage is the go-to. It’s sturdy, affordable, and plays well in just about everything from slaws to soups. But if you’re going for flavour or texture, don’t sleep on Savoy or Napa.
That crown goes to Napa cabbage, with Savoy coming in a close second. Both have soft, delicate leaves that are easy to chew and super fast to cook. If regular green cabbage feels like too much work, start here.
All cabbage is good-for-you stuff, but red (or purple) cabbage usually wins the nutrition crown. It’s packed with antioxidants, especially anthocyanins (the same thing that makes blueberries a big deal). Bonus: it’s just really pretty.
Hands down, Napa cabbage or bok choy. They cook fast, soak up flavour like champs, and bring a soft crunch without taking over the pan. You can use green cabbage too. Just slice it thin and give it a few extra minutes.
Green cabbage is the classic, but Savoy cabbage is the secret weapon. Its crinkly, flexible leaves make rolling a breeze, and the mild flavour works with pretty much any filling. A quick blanch softens the leaves up perfectly.
For raw crunch, green and red cabbage are your best bets. Savoy works great too if you want something a little softer and prettier. And Napa makes a dreamy base for Asian-inspired slaws and salads. It’s light, sweet, and so easy to eat.
Believe it or not, Russia takes the title! Cabbage is a staple in tons of traditional dishes, from borscht to braised sides, and it stores well through the cold winters. Poland, Germany, and South Korea are pretty high up there too.
There you have it. The many types of cabbage, all with their own little quirks and kitchen superpowers. Whether you’re shredding up a slaw or slow-braising something cozy, there’s a cabbage out there for the job. Once you get to know them, they’re surprisingly versatile (and not nearly as boring as their reputation suggests). So go ahead, grab something beyond the basic green next time and give your recipes a leafy upgrade.
From crisp Napa to curly Savoy, the cabbage family is bigger and better than most people think. Hopefully this guide made picking between cabbage varieties feel a little less “uhh… what’s the difference?” and a little more fun. Try a few, mix it up, and see what works for your favourite dishes. Worst case, you end up with extra slaw, which, if you ask me, is never a bad thing.
LOVE THIS LIST? PIN IT FOR LATER!
Got a favourite type of cabbage I missed? Drop it in the comments — I’d love to hear!
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