Green Cabbage: the most common variety; is pale green in colour with tightly compacted leaves.
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.
About Diana Herrington
I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.