Below is a list of all known varieties for Cabbage. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bok Choy (Shanghai Green) | A cultivar of Bok Choy with light green stalks and spoon-shaped leaves; known for its very mild, sweet flavor. |
| Bok Choy (Shanghai) | A cultivar of Bok Choy with light green stalks and spoon-shaped leaves; known for its very mild, sweet flavor. |
| Bok Choy (White Stem) | A non-heading Chinese cabbage with spoon-shaped green leaves and crisp, white stalks; known for its mild, sweet flavor. |
| Brunswick Cabbage | A very large, flat-headed cabbage with a rough texture; excellent for long storage and cooking. |
| Choi Sum (General) | A general term for any Chinese leafy vegetable grown for its young, flowering stems. |
| Choy Sum | A leafy vegetable closely related to Bok Choy, grown for its flowering stems and tender leaves; commonly stir-fried. |
| Choy Sum (Flowering Pak Choi) | A leafy vegetable grown for its flowering stems and tender leaves; commonly stir-fried in Cantonese cuisine. |
| Conehead Cabbage (Pointed) | A variety that grows into a compact, pointed cone shape; known for its tender leaves and sweet, mild flavor. |
| Danish Ballhead Cabbage | A popular, dense-heading green cabbage known for its round shape, excellent storage life, and suitability for making sauerkraut. |
| Drumhead Cabbage | A late-season variety that forms large, flattened heads; good for kraut and winter storage. |
| Early Jersey Wakefield Cabbage | A classic heirloom variety that produces small, pointed heads very early in the season. |
| Gai Lan (Chinese Broccoli) | A leafy green vegetable with thick, edible stalks and small florets; known for a subtle bitterness, popular in Cantonese cuisine. |
| Golden Acre Cabbage | A classic, early-maturing cabbage known for its compact, small-to-medium heads and mild flavor. |
| Green Cabbage | The standard, most common variety, characterized by smooth, tight, pale-to-dark green leaves and a sharp, peppery flavor. |
| Green Pak Choi | A specific term for Bok Choy varieties with green stalks, prized for their slight crunch and sweet flavor. |
| Komatsuna (Japanese Mustard Spinach) | A vigorous leafy green with a sweet, mild flavor, used cooked or raw; resembles a mild mustard green. |
| Loose-Leaf Cabbage (Kale-like) | Varieties of cabbage that do not form a tight head; leaves are used individually, similar to kale or collards. |
| Michihili Cabbage | A tall, cylindrical heading Chinese cabbage, similar to Napa but more elongated. |
| Misome Cabbage | A vigorous hybrid that forms an open head of slightly frilled, dark green leaves; known for its sweet, mild flavor. |
| Mizuna (Leafy Green) | A Japanese leafy green with serrated leaves, known for its mild, slightly peppery flavor; used in salad mixes. |
| Napa Cabbage | An oblong, mild-flavored Chinese cabbage with crinkled, tender leaves; often used for kimchi, slaws, and stir-fries. |
| New Zealand Spinach | New Zealand Spinach — an edible leafy or root vegetable used in cooking. |
| Red Cabbage | A variety with deep reddish-purple leaves; retains its color when cooked with acid and is firmer than green cabbage, ideal for pickling and slaws. |
| Savoy | A variety of cabbage (Brassica oleracea var. sabauda) with characteristic crinkled, tender leaves. Milder in flavor than standard green cabbage. |
| Savoy Cabbage | A loose-head variety with heavily crinkled, tender leaves and a milder, sweeter flavor than standard green cabbage; often used in stuffing. |
| Savoy King Cabbage | A highly uniform savoy variety known for its large heads and excellent flavor. |
| Sui Choi (Napa Cabbage) | A specific cultivar of Napa Cabbage, often preferred for its tight head and crisp texture. |
| Tatsoi | A low-growing, rosette-forming Chinese cabbage with small, dark green, spoon-shaped leaves; has a rich, slightly mustardy flavor. |
| Wombok (Napa Cabbage) | An alternative common name for Napa Cabbage, referring to its wide, cylindrical shape. |