23 Types Of Cabbage From A to Z (With Photos!)

Whether you are looking to munch or to make kimchi, in this post we will cover 23 types of cabbage that can be used for cooking, eating, or fermenting! From A to Z, we will guide you through the origin, flavor, and uses of all different kinds of cabbage.

Cabbage was first eaten by humans thousands of years ago in the region of the Mediterranean. The ancient Greeks and Romans were the first to cultivate cabbage.

Cabbage spread across Europe during the Middle Ages, and became an important crop in northern Europe as it thrives in cooler climates. It also stores well, so people could count on it over long winters and during the all too frequent famines and war that plagued Europe. 

During the 17th and 18th centuries, European immigrants brought cabbage to North America where it quickly became a staple in colonial America, especially among German settlers. In fact, the term “coleslaw” is derived from the Dutch term “koolsla,” which means “cabbage salad.” Over time, different varieties of cabbage were developed through selective breeding.

23 Different Types of Cabbage

In search of a specific type of cabbage? Here are the most popular varieties from around the world, along with helpful information about each one.

Black Cabbage

Origin: Black cabbage is also called Tuscan cabbage, Tuscan kale, or Lacinato kale. It is a leafy vegetable from Tuscany, Italy with a long history of cultivation going back to the Roman Empire, and remains a staple in Italian cuisine. 

Description: Black cabbage has long, dark green leaves that are narrow and wrinkled. The leaves have a bumpy crinkled texture, and unlike common curly kale, black cabbage does not form tight curls. The leaves become much more tender when cooked. It has a slightly bitter flavor, but isn’t as bitter as many other varieties of kale. 

Uses: Black cabbage is the star in a traditional Tuscan soup called “ribollita.”  It is also used in Italian pasta recipes, on salads, sautéed as a side dish, or in stir-fry. If you plan to eat it raw, as in a salad, we recommend you massage the leaves with olive oil or a vinaigrette to soften their texture and mellow out the bitterness.

Bok Choy

Origin: Bok choy is also called Chinese cabbage, and (wait for it…..) comes from China. It has been used in Asian cuisine for centuries, but is now popular worldwide and you can get it in most grocery stores.

Flavor: Bok choy has a slightly sweet flavor. You could call it mild flavored. The stems are crunchy, while the dark green leaves are tender. Its flavor is similar to spinach or Swiss chard.

Uses: Bok choy is  used in stir-fries, soups, and salads. It can be sautéed, steamed, boiled, or even grilled. The stems and leaves can be cooked together or separately, depending on the desired texture of your recipe. It is a pretty easy to use veggie.

Brussels Sprouts (technically a type of cabbage):

Origin: Brussels sprouts came on the culinary scene in Italy during the time of the Roman Empire. They were later cultivated heavily in the region that is now Belgium. This is how they got the name “Brussels”, the capital of Belgium. Today, of course, they are grown and eaten around the world. 

Flavor: Brussels sprouts have a slightly bitter and nutty flavor, but the taste becomes milder and sweeter when cooked.

Uses: Brussels sprouts can be roasted, steamed, or sautéed. They can be eaten as a side dish, added to salads, or used in stir-fries. Brussels sprouts are also sometimes used in soups and stews. Try them in this decadent Roasted Brussels Sprout Salad.

Cannonball Cabbage

Origin: Cannonball cabbage is also called round-headed cabbage. Its origins are in wild cabbage that once grew in Europe before people woke up and started cultivating it. Once they did, all sorts of new varieties were developed. 

Flavor: Cannonball cabbage has a mild and slightly sweet flavor. The tightly packed leaves are crisp and tender.

Uses: It is used in pretty much every typical cabbage application: coleslaws, salads, stir-fries, you name it. You can even make a berry cabbage smoothie. Trust us on this one it works. The sweeter variety you use the better, but the other ingredients will make it plenty sweet.

Cannonball cabbage is pretty versatile, and can be used in both raw and cooked preparations. If you haven’t tried pickling, it is really quite easy. Check out the Easy Guide to Pickled Vegetables.

Chinese Cabbage

Origin: Chinese cabbage is also known as Napa cabbage or celery cabbage. It came out of China, and has been a staple in Asian cuisine for centuries. Don’t confuse the name Napa cabbage with any sort of tie to the Napa Valley. It is a modification of the Japanese word for leaves.

Flavor: Chinese cabbage has a mild, delicate flavor. The tender, pale green-to-white leaves have a crisp texture and a slightly sweet taste. The white parts are actually quite crunchy while the green part of the leaves are tender.

Uses: Chinese cabbage is used in stir-fries, soups, hot pots, and kimchi, a traditional Korean fermented dish. The leaves can also be used as wraps or added raw to salads. It is the most commonly used cabbage in Kimchi. 

Chinese Flat Cabbage

Origin: Chinese flat cabbage, also known as Michihili cabbage or wong bok, came out of China, but is now grown around East Asia and sparingly outside of Asia. 

Flavor: Chinese flat cabbage has a milder flavor than other cabbage varieties. It has long leaves that are slightly crispy yet tender.

Uses: It is used in Asian cuisines to include stir-fries, soups, and pickled dishes. It can be sautéed, steamed, or mixed into salads.

Choy Sum Cabbage

Origin: Choy sum is also called Chinese flowering cabbage or Chinese flowering kale. It is yet another cabbage that comes to us from China.

Flavor: It has a mild, slightly sweet mustardy flavor and a pleasant, crispy texture. The flavor is fairly similar to that of spinach or bok choy but even milder.

Uses: Choy sum is used in stir-fries, soups, stews, and curry. The tender stems and leaves can be cooked or blanched quickly yet maintain their flavor. Making them good as a side dish or added to noodle dishes. It is often paired with garlic, ginger, or soy sauce to enhance its flavor.

Conehead Cabbage

Origin: Conehead cabbage originated in the Beijing region of China. It is a staple in East Asian cuisines, particularly in Chinese, Korean, and Japanese dishes. It is grown much more broadly today. I went to the FilderkrautFest in Leinfelden-Echterdingen Germany about 10 years ago. The German kraut fest features all sorts of cabbage, but these conehead cabbages were everywhere and often up to 18” long.

Flavor: Conehead cabbage has large, pointed heads with tightly packed pale green to white leaves. It has a mild, sweet flavor with a slight peppery hint to its taste. The leaves are tender and crisp, making them great for both raw and cooked uses.

Uses: It is used a lot in kimchi. It is also used in stir-fries, soups, salads, and spring rolls. The leaves can be used as wrappers for dumplings or stuffed cabbage rolls. Try it in these cabbage steaks.

Copenhagen Market Cabbage

Origin: Copenhagen market cabbage is also called Danish Ballhead cabbage. It is a compact, round-headed cabbage variety.

Flavor: It has firm, dense heads with smooth, tightly packed firm leaves. It has a slightly sweet flavor and a crisp texture. The taste is often described as sweeter and milder than other cabbage varieties.

Uses: It can be used in both raw and cooked preparations. It is used in coleslaw, salads, and sauerkraut.

Deadon Cabbage

Origin: Deadon cabbage is a hybrid variety developed by the Bejo Seed Company.

Flavor: Deadon has dense, round heads with purple leaves at its core and dark-green outer leaves. It has a mild, slightly sweet flavor and a crunchy texture. 

Uses: Deadon cabbage can be used in all the ways we use green cabbage varieties, which is to say in salads, slaws, stir-fry, soup, sauteed as a side dish, or as a wrap. The leaves hold up well when cooked.

Drumhead Cabbage

Origin: Drumhead cabbage comes to us from northern Europe. It is a traditional variety that has been cultivated for centuries.

Flavor: It has a mild and slightly sweet flavor. The leaves are tender with a smooth texture.

Uses: This cabbage variety is commonly used for making coleslaw, sauerkraut, stir-fries, and stews. It can also be stuffed, roasted, or used as a wrap for various fillings. We love it roasted into cabbage steaks, in this flavorful air fryer cabbage, or in this buttery slow cooker cabbage!

Dwarf Siberian Cabbage

Origin: Dwarf Siberian cabbage, as the name suggests, is a small variety from Russia’s far eastern Siberia. Not surprisingly, it can tolerate colder climates. Siberia is known for its record low winter temperatures, and 100F plus summer temperatures. This is a tough plant.

Flavor: Dwarf Siberian cabbage is milder than most varieties of kale and has tender leaves. Simply put, it has a slightly sweet flavor.

Uses: This cabbage is often used in salads, stir-fries, soups, and fermented dishes. Its compact size makes it suitable for container gardening or smaller spaces.

Golden Acre Cabbage

Origin: Golden acre cabbage is a Danish cabbage that is now grown and eaten worldwide.

Flavor: It has a mild and slightly sweet flavor with tender, compact leaves.

Uses: Golden acre cabbage is used for coleslaw, salads, stir-fries, braising, and steaming. The leaves can also be used as wraps for making stuffed cabbage. They are tender enough to roll into wraps, but strong enough to not tear.

Green Cabbage

Origin: Green cabbage is also called Dutch cabbage or white cabbage. This is the ubiquitous cabbage you can find in every grocery store. It traces its roots back to the Mediterranean region where it was eaten thousands of years ago. 

Flavor: It has a mildly sweet and earthy flavor with a crisp texture.

Uses: Green cabbage is one of the most commonly used cabbage varieties. It is suitable for a wide range of recipes to include soups, stews, sautés, slaws, salads, stir-fries, and fermented dishes like sauerkraut. Its tight leaves also make it a good choice for cabbage steaks.

January King Cabbage

Origin: January King cabbage is from the United Kingdom. It is a hardy variety that can withstand colder temperatures.

Flavor: This cabbage has a slightly peppery flavor. The outer leaves are firm and have a purplish hue, while the inner leaves are pale green.

Uses: January King cabbage is a good choice for braising and roasting due to its sturdy texture. It can also be used in soups, stews, or fermented. It is also used in decorations because, as the photo shows, it is an attractive plant.

Jersey Wakefield Cabbage

Origin: Jersey Wakefield cabbage is from the State of New Jersey (USA) where it has first grown in the mid-19th century.

Flavor: This cabbage has a sweet flavor that can fairly be described as mild. Its leaves are tender and a bit crinkled. 

Uses: Jersey Wakefield if used is a good cabbage to slice and make cabbage steak. It can also be shredded into coleslaw or kraut. You can also just steam or boil it, or use it in a stir-fry. It retains its shape well when cooked and adds a sweet flavor to your recipes.

Late Flat Dutch Cabbage

Flavor: Late flat Dutch cabbage is an old cabbage variety native to Europe, and is particularly associated with the Netherlands. This cabbage has a mild and slightly sweet taste. The leaves are large, flat, and tightly packed. The word late in its name simply refers to its ripening late in the season.

Uses: This cabbage is often used to make sauerkraut in Europe. It is also good in soups, stews, and stir-fries. The large leaves are strong enough to be used as wrappers for stuffed cabbage.

Red Cabbage

Origin: Red cabbage is also called purple cabbage, and has been eaten in Europe for at least a thousand years. It remains quite popular in Germany. Red cabbage has a slightly peppery and earthy flavor compared to green cabbage. The leaves are crisp and crunchy. When cooked, red cabbage develops a rich, sweet taste.

Uses: Red cabbage is often used raw in salads or coleslaws to add a vibrant color and a crunchy texture. It can also be pickled, braised, or roasted. When cooked, red cabbage is commonly used in side dishes, stews, and even as a garnish. For the Germans it is the star in Blaukraut. This is simply a reddish-purple variation of the traditional sauerkraut. Try it in air fryer cabbage. It is also a good variety to make pickled cabbage.

Ruby Ball Cabbage

Origin: Ruby ball cabbage is another variety (perhaps variation is the right word) of red cabbage. It has a crisp texture with a slightly peppery and sweet flavor.

Uses: Similar to red cabbage, Ruby ball cabbage can be used raw in salads and slaws, or cooked in stir-fries, soups, and side dishes. Its striking color makes it visually appealing in a lot of recipes. It would provide a great aesthetic look to this Sauerkraut Salad.

Savoy Cabbage (Curly Cabbage)

Origin: Savoy cabbage is also called curly cabbage and comes to us from the Savoy region of Northwest Italy. It has a mild and slightly sweet flavor compared to other cabbage varieties. The leaves are tender and have a crinkled texture.

Uses: Savoy cabbage is used in soups, stews, stir-fries, and braised dishes. Its leaves are also suitable for stuffing due to their pliability.

Stonehead Cabbage

Flavor: Stonehead cabbage, also referred to as stonehead colewort, is a hybrid variety developed in the USA in the 1960s. It was crossbred to feature a compact and tightly-packed head. It has a sweeter flavor compared to other cabbages. The leaves are crisp and tender, and it was named the best cabbage in the USA in 1969. 

Uses: Stonehead cabbage is often used raw in salads and coleslaw due to its crunchy texture. It can also be used in stir-fries, sautés, and soups. With its tight heads, it would be good sliced into cabbage steaks.

White Cabbage

Origin: White cabbage is one of the most common and widely cultivated cabbage varieties. Its exact origin is uncertain, but it has been cultivated in Europe for centuries. White cabbage has a robust and slightly bitter flavor. The leaves are firm and crunchy.

Uses: White cabbage is a versatile cabbage that can be used in various cooked and raw dishes. It is commonly used in dishes such as coleslaw, sauerkraut, cabbage rolls, soups, stews, and stir-fries.