Have you ever wondered how many different types of cabbages there are in the world? The short answer would be “many”, but we know this isn’t a satisfying answer, so we decided to list a few of the most popular ones. Many of the mentioned ones are absolutely new to us since they are either grown or eaten in foreign countries of which we don’t know a lot of. If you are interested in learning new flavors of cabbages to include in your future dishes, then check out our list of the 20 most popular ones below.
1. Cannonball Cabbage
One of the most popular varieties of cabbage is cannonball cabbage. Its tightly-wound leaves make it ideal for shredding into coleslaw. It can also be braised, stewed or boiled. Its dense leaves and sweet flavor make it perfect for sauerkraut and coleslaw. It’s a great vegetable to use in a variety of dishes. Here are a few ideas for using cannonball cabbage in your cooking.
Cannonball cabbages are densely packed heads that have a sweet taste and are ideal for slicing, slaw, and sauerkraut. These small heads are best for salads and can be used in soups and stir-fries. Because of their compact size, they are great for a small garden. They mature in 55 to 66 days and can be enjoyed year-round.
The green cabbage, also known as cannonball, is a versatile vegetable that grows in tight, barrel-shaped heads. It can be eaten raw but is more popular when cooked. Its mild, spicy taste makes it an excellent vegetable for slicing. Despite the name, it is not as widely used in the West as in Asia.
2. Bok Choy
Bok choy is a Chinese cabbage that does not form a head. Its bulbous-bottomed, lighter leaf blades grow in clusters like mustard greens. It has a slightly sweet undertone and a flavor somewhere between spinach and water chestnuts. It is often served in soups and stir-fries. But what is the best way to prepare it? Here are a few tips:
It should be rinsed thoroughly before consuming, but if it has been exposed to high temperatures or sand, it should be cooked. Alternatively, you can steam or boil it. It can be stored for a week in the refrigerator. Moreover, you can also eat bok choy raw, but if you are taking blood-clotting medications, you should consult your healthcare provider about its safety.
Bok choy is a great source of quercetin, which reduces inflammation in the body. This flavonoid may reduce the risk of some chronic health problems. It also contains folate and vitamin B6, which help to remove homocysteine from the blood. Too much homocysteine can lead to clogged blood vessels, which increases the risk of heart disease. As a result, eating a lot of bok choy can help lower your risk of developing cardiovascular disease.
Another important benefit of bok choy is its high fiber content. Fiber helps to keep stools moving. It also feeds healthy bacteria in the gut. These bacteria are beneficial for your digestion, metabolism and overall health. Additionally, it contains vitamins A and C, which are essential for human health. One cup of cooked bok choy provides almost 100% of your daily recommended allowance of vitamin A, and two-thirds of the RDA of vitamin C. You can substitute celery and spinach for bok chôy when you are looking for a healthy, convenient vegetable.
3. Brunswick cabbage
The first crop of Brunswick Cabbage will be ready for harvest in early June and will store for a long time. This heirloom variety is cold-hardy and is great for home gardens and market growing. It can be planted from March to August in most climates. During midsummer, planting the seeds in a seedling tray should be completed, and the soil should be at least 70 degrees Fahrenheit. The Brunswick Cabbage is one of the easiest vegetables to grow and is an excellent choice for a garden or a vegetable garden.
The Brunswick Cabbage is an old heirloom variety from Germany that was introduced in 1924. It is one of the cold-hardiest varieties and is suitable for early spring and fall harvest. It has great storage properties and produces large, solid, medium green heads. It is suitable for both cooking and preserving. The seeds can be stored for up to five years.
When growing Brunswick cabbage, you should consider starting the seeds indoors about two weeks before the last date of freezing. Afterward, make sure the soil is warm enough to support the growth of the plants. If the soil is too cold, you can cover them with plastic or mulch to keep the soil temperature high. The cabbage will keep growing and maturing even in temperatures below freezing. If the weather is too cold, the head will not mature for another 90 days.
4. Charleston Wakefield cabbage
Charleston Wakefield Cabbage is an heirloom variety that can be harvested when the cabbage is around 6 to 8 inches in diameter. It matures in about 70 days and has a flavor that is similar to kales. It is best to harvest the head when it is about 6 inches in diameter. The plants are easy to grow in most climates. Read on for growing and storage tips. We also look at the pros and cons of this vegetable.
The Charleston Wakefield is a heat-tolerant cabbage that was first introduced in the late nineteenth century. It grows best in the southern United States and produces heads that weigh between four to six pounds. The heads will mature in about 70 days and will reach about 4 to 6 pounds. The leaves will remain green for approximately two weeks, so it is important to eat them while they are young. Once the cabbage has matured, you can store the leaves and use them in recipes for a week or two.
The Charleston Wakefield is an heirloom variety that was developed in the 1800s. It is a dependable heirloom that grows up to six pounds per head. It is an excellent choice for southern regions because it is adapted to growing in warmer temperatures. It can be planted anytime from early spring to late fall. The soil should be at least 45 degrees Fahrenheit and the temperatures should be at least 65° F. The seedlings should be about 1/4 inch deep.
5. Celebrate Cabbage
Celebrate is a slightly smaller version of the “Cheers” variety. It has a blue-green head and good wrapping leaves. Its large, uniform heads will delight your family and friends. It’s also highly resistant to Yellows and black rot. Because it grows so well in the United States, it’s a popular choice for many gardeners. However, this plant has been around for thousands of years, and its roots are as ancient as the American continent itself.
Cabbage can be eaten raw or cooked, so it’s best prepared just before serving. For the best results, use a high-quality, organic-certified product. Make sure to wash and dry your vegetables thoroughly before eating them. This will ensure that the quality remains high. It’s also important to ensure that the head is as fresh as possible.
6. Green Lunar Cabbage
Green Lunar is a medium-late maturing hybrid cabbage that is best suited for the fall harvest. This variety is oblate-shaped, and its heads are bright green and late to burst. This cultivar has excellent resistance to black rot and high cold tolerance. It is a good choice for small gardens and is widely available from American Takii. Spring Crisp is an intermediate-resistance clubroot-tolerant variety that has a slow bolting rate and can be harvested anytime from early spring through early summer.
During the late spring growing season, you can plant the seeds as early as June. Transplanting should be done on a cool, overcast day. Protect the seedlings from sun and wind and place them in well-drained soil. The soil should be slightly deeper than the seedbed to prevent transplant shock. The fungus, cabbage loopers, can be controlled by spraying weekly up to a week before harvest. Root maggots can also be a problem if you plant your crop midseason or earlier.
If you prefer a slightly compact version of this type, you can choose Celebrate. Its head is blue-green and has a good wrapping quality. The plant can grow to be very large and uniform. This variety has good yield potential and is tolerant to yellows and black rot. It is widely adaptable, with an excellent taste and a long shelf life. If you want to grow this cabbage yourself, you can try a few varieties to see which one suits your needs the best.
7. Gonzales Cabbage
The size of a Gonzales cabbage is small – only four to six inches wide and one to two pounds. This type of head is very dense and firm. It grows fast and will mature quickly to gain a delicious and tender flavor. You can use this head as a vegetable for both steamed and boiled dishes. A large, fully mature head will last at least one month. It will also be ready for harvest in 55 days.
Growing a Gonzales cabbage is easy and can be done indoors or out. It is best planted outdoors during midsummer. The soil needs to be warm, so water it regularly and add organic matter before planting the seeds. Once the plants have sprouted, thin them to one or two seedlings per cell. Depending on how large they are, they will grow to about eight to twelve inches in diameter. In addition to a beautiful head, the plant will need consistent fertilization and watering.
In the spring, Gonzales cabbage is ready for planting outdoors. The soil should be at least fifty degrees F and should be amended with organic matter before planting. Sow the seeds in the soil in early spring and space them approximately 12 to 15 inches apart. After the seedlings emerge, thin them to one or two per space, and keep the seedlings moist and well-watered. The plants will grow to be about eight to ten inches tall and wide.
8. Choy Sum Cabbage
Choy Sum cabbage is a leafy vegetable commonly used in Chinese cooking. It belongs to the mustard family, Brassicaceae, and is a member of the genus Brassica. The name choy sum is a transliteration of its Cantonese name, and literally means “heart of the vegetable.” In addition to being one of the world’s most widely consumed vegetables, choy sum is also known as Chinese flowering cabbage.
This popular Chinese cabbage can be eaten raw or cooked. It can be stored unwashed in a plastic bag and blanched in boiling water. It can also be frozen, which is beneficial during the winter months. Smaller stalks are tenderer than older ones, but older stalks tend to be bitter and may even be a bit woody. Its name comes from its resemblance to mustard. If you’re unsure of which one to buy, you can always consult your local Asian grocery store.
When growing choy sum, it’s best to start them six inches apart. However, you can plant smaller varieties closer together. In addition to a six-inch distance, choy sum plants should be planted 12 inches apart. To harvest the entire plant at once, remove the outer stalks and snip off the center stalks. These steps will produce multiple leaves and a large amount of choy sum. The stalks of choy sum should be trimmed off in order to avoid damage to the sprouts.
9. Napa Cabbage
The Napa cabbage is a type of Chinese cabbage that originated near Beijing. It is widely used in East Asian cooking and is now a popular crop in the Americas, Europe and Australia. It is also known as Chinese kale. In many countries, it is considered a specialty food. However, it can be used in a variety of different ways, and there are a variety of ways to prepare it. This article will cover some of the common uses of Napa cabbage.
Napa cabbage is an excellent source of vitamins C and A, as well as zinc, calcium, and other minerals. Its dark burgundy color comes from the presence of anthocyanins, phytonutrients that help boost immunity and protect the body against free radicals. Hence, Napa cabbage is a great choice for those who love fresh, vibrant vegetables. This is because it can be eaten raw or cooked and it can be eaten as is.
Compared to bok choy, napa cabbage has more flavor and crispness. It can also be stored, which makes it a convenient food option. While bok choy is often bitter, napa cabbage has more flavor and is a welcome addition to Asian cuisine. A healthy way to prepare Napa cabbage is to prepare it as you would a kale salad.
10. Parel Cabbage
Parel cabbage is a very nutritious vegetable, and it has many uses. Its outer leaves are bluish-green, and its head is white and dense. The leaves are tender and juicy and have a slightly sweet flavor. You can use it raw in salads, pickle it, or cook it with other vegetables. You can plant the seeds indoors and transplant them outdoors when the soil has warmed up. Once the seeds germinate, you can harvest them in two to three months.
Parel is a highly productive hybrid of White Cabbage and a good choice for growing. Its early ripening nature makes it suitable for thickening planting. It also has a long and uniform head. It has a high rate of seed germination and is resistant to cracking. Despite its low yield, Parel has many benefits. Read on to learn about growing this nutritious vegetable.
Plant seeds in the fall and wait until mid-April to start harvesting. You can plant the seedlings directly in the garden or a greenhouse. The harvesting time is between 50 and 60 days. You can thin them once they are big enough. The Parel cabbage’s long season means that you can store them for a month. The best time to grow Parel is mid-April, but you can start them even earlier if you want to grow them in a greenhouse. The growing season for Parel is about 60 days.
11. Earliana Cabbage
The Earliana cabbage is a popular early maturing variety that grows from a seed that contains 500 seeds. This plant is suitable for all growing zones and can be started indoors eight weeks before the average last frost date. It can be transplanted outdoors four weeks after the last frost date. Harvest time is 60 days. Plants grow to a height and width of nine inches and yield 4.5 to 5″ heads. This type of cabbage is ideal for several climates and soil conditions.
The Earliana cabbage is a compact, deep green leafy variety of cabbage. The heads of this vegetable are 4.5 to five inches in diameter and weigh about two pounds. Plant the seeds in the garden at least six to eight weeks before the first spring frost date. If you have had the vegetable grown the previous year, avoid planting the seeds in the same location. You can also use mulch to discourage weed growth in the area where you plan to grow your Earliana.
The Earliana cabbage is one of the fastest maturing types of cabbage. The heads weigh about two pounds and grow to five inches in diameter. This variety is suitable for colder climates and can handle a light frost. It can also tolerate drought. Its small, round heads can be harvested within sixty days. The plant can grow up to three feet in height and is a good choice for a home garden. You should plant the seeds in the same area as the previous year.
12. Tropic Giant Cabbage
When choosing a new variety of cabbage, it is essential to consider the climate where you live. While many types of fresh market varieties are heat tolerant, Tropic Giant is a cold-hardy hybrid that requires full sun and moist soil to thrive. Its large, flat heads are very sweet and have a good flavor. This heirloom is a perennial and grows to fifteen kilograms. It is often prized at state fairs and is a favorite among gardeners.
The tropic giant variety is a hybrid of Brassica oleracea that produces heads that are up to 15 pounds and a foot across. This cabbage is planted in coastal areas and inland climates in early January. It is ready for harvest around February 1. If you live in a temperate climate, the plant should be ready by February 1 for inland cultivation. Depending on your location, you can start planting the seed in early February.
The tropic giant variety grows to 15 pounds in size and has an enormous 1-foot head. In a climate where winters are mild, this vegetable is best started during the second half of January and matures in late February. While it is possible to grow it year-round, the plant’s ripening period is shorter than that of the inland varieties. If you live in a warm climate, you can start your tropical giant cabbage plants around January 10 while in a colder climate, you can wait until early February.
13. Savoy Cabbage
The Savoy cabbage is a variety of brassica oleracea, a winter vegetable. It is one of several types of cabbage and is believed to have originated in the Netherlands and England. In the 18th century, the Savoyer Kohl was introduced into Germany and is named after the Savoy Region of France. This type of cabbage is best used for salads, soups, and slaws. The variety is often a popular ingredient in vegetarian recipes.
The savoy cabbage is an heirloom cultivated in the historic Savoy region of the Western Alps, which includes France, Italy, and Switzerland. While Savoys do not grow well in warm weather, you can plant them twice in spring and fall to ensure that they have time to mature. The best time to plant savoy cabbage is immediately after the last frost date, although you can plant it as early as five to six weeks before the last frost date.
The Savoy King heirloom cultivar is the most popular variety of Savoy cabbage in the U.S. and is considered to be one of the most versatile of all cabbages. It is a good substitute for Chinese loose-heading cabbages, Napa cabbage, and western hard-heading cabbages. It can also be served raw in salads and slaws and is a great addition to haluski, a dish popular in Poland.
14. January King Cabbage
The intermediate morphology of January King cabbage makes it a versatile vegetable. In France, it is known as the chou de Milan de Pontoise. In North America, it is referred to as a “true king.” In France, it is often grown for salads. Here are some of the top reasons to grow it. Listed below are some of its top characteristics. Read on for more information!
The January King cabbage is a hardy late-winter variety that has purple leaves and a green head. It’s great for making soups and casseroles and is also great in cold slaws. This winter variety can be planted between October and February. It’s best if it receives several touches of frost to enhance the taste. It will be ready to harvest in late October or early November. It is easy to grow and will produce a lot of produce.
The seeds of January King cabbage are best collected in the summer. The seeds must be dried before harvesting. This winter vegetable is extremely versatile and can be grown anywhere in the United States, and even abroad. Whether you choose to grow it indoors or outdoors, it’s easy to find plenty of ways to use it.
15. Thunderhead Cabbage
While the National Garden Bureau describes firm-headed, reddish-green cabbage as having a “punchier” flavor than green varieties, this variety also has several disadvantages. These include a high incidence of internal tipburn and a short season. In addition, it has a high tendency to bolt early. It is not recommended for planting in cool-weather regions. The barrel-shaped Suzuko cabbage is a hybrid Chinese variety that has a vibrant green exterior and a bright yellow interior. It has a crisp texture, an appealing bite, and excellent cooking qualities. In colder climates, this cultivar is best harvested in early fall.
The seed for Thunderhead cabbage should be started indoors four to five weeks before planting outdoors. After germination, it should be transplanted into individual pots, which should be hardened off before planting. In northeast Iowa, this variety can be planted in late April or May. Regardless of the growing season, it requires moist, well-drained soil and full sun. This plant needs no special care. A cold snap or extended dry spell will only cause the crop to split.
To start a Thunderhead cabbage garden, start seeds indoors four to five weeks before planting them outdoors. The seedlings should be transplanted into individual pots after germination. Upon transplanting, make sure the plants are hardened off. Then, place the pots in a cool, shady spot where they will receive ample light. Once transplanted, the plant should be placed outside as soon as possible.
16. Brunswick Cabbage
You can start your Brunswick cabbage seeds indoors and sow them in late fall or winter. The planting dates will depend on your region, climate, and soil pH, but they will generally take about 85 to 90 days to mature. The plants need six to twelve hours of sunlight per day and can tolerate a high water-holding capacity. Then, the seeds should be thinning out to a row about 12 inches apart, and they will be ready to harvest in about eight weeks.
The early variety is best planted in February or March. The harvest can be as early as June or August. For best results, plant the seeds in full sun and apply a heavy manure layer to the soil before planting. Then, you can start thinning out the plants after they have set their seed. They are ready to pick in July, so harvest them before they turn dark green. The heads will split as they freeze. Once you have harvested your first crop, store it in the refrigerator or freezer.
If you plan to grow Brunswick cabbage indoors, you can start seeds by sowing them in the fall. The soil should be 45 degrees F (7.2 degrees C). To maintain a temperature lower than that, cover the soil with plastic or mulch. While you are waiting for the sprouts to grow, the cabbage will continue growing even if the weather does not stay warm. During the coldest months, it takes about 90 days for the cabbage to mature. When it is ready to harvest, cut it before it reaches maturity, as the heads will crack when frozen.
17. Mammoth Red Rock Cabbage
Mammoth red rock cabbage is an heirloom, a large, solid purple-red head that can weigh six to eight pounds. The flesh of the head is tightly wrapped in leaves and has a peppery, rich taste. The plant is easily grown and has been grown in ancient Greece and Rome. Both the Greeks and Romans valued this food. Its flavor is robust and peppery, and it is a good choice for the home gardener.
This open-pollinated purple heirloom cabbage is a delicious, crisp-tasting, and versatile plant. Harvested either small or large, Mammoth red rock cabbage has an intense flavor that is great for pickling. Therefore, irrigation is essential to a happy harvest.
This plant produces well in the home garden. It needs warm temperatures and full sunlight to grow and be productive. You can start planting Mammoth Red Rock cabbage indoors about two months before the last average frost date and transplant it to the garden after four weeks. The seedlings should be planted about one inch deep, and spaced about twelve to twenty-four inches apart.
Mammoth red rock cabbage is a very hardy vegetable and can be planted in a container in the home garden as early as March. If you decide to grow it in the garden, make sure that you harden off the plants by leaving them outside for a week or so. It is important to keep the soil moist when planting, and to water frequently, as well.
18. Rubicon Cabbage
You may have heard about rubicon cabbage, but did you know that you can also grow it at home? Rubicon is a Chinese cabbage that is very easy to grow and is known to be a good alternative for those who do not like the taste of steamed vegetables. If you do not like the taste of raw vegetables, you can cook it with some flavorful ingredients. If you have never cooked with rubicon, you can try a variety of recipes, from simple stir-fry dishes to elaborate dishes.
The soil pH level is critical for this vegetable. This plant needs six hours of full sun per day and moist, well-drained soil. The pH should be around 6.5 and 6.8 to discourage clubroot disease. You can test your soil’s pH with a pH meter. This will help you determine how much fertilizer to use.
19. Bilko Cabbage
A dark green, sweet, and mildly spicy variety of cabbage, Bilko can be grown year-round. Like Chinese and Napa varieties, it is slow-bolting and easily grows in cool temperatures and full sun. Its dark green color and mild, sweet flavor make it a great choice for slaws, fermented foods, and roasting.
If you want to grow a delicious, disease-resistant cabbage, Bilko is an excellent choice. This variety has large, full-size heads with pale green leaves and a creamy yellow interior. It is excellent for stir-frying and slaws. It is high in antioxidants and potassium. You can plant this variety in mid-May and harvest it in July.
Another popular variety is the Kaboko cabbage. This variety is commonly found in China. Its dark, rich soil is excellent for growing this variety. The resulting cabbage is dark green with a light green center. The Napa is great for stir-frying and slaws, and it is also very hardy and disease-resistant. The Kaboko and Emiko cabbages are the most common in the United States and are good choices for your garden.
20. Late Flat Dutch Cabbage
Late Flat Dutch cabbage is a sturdy heirloom vegetable that grows up to a foot in diameter. It tolerates heat well and resists splitting. The smaller, early-season varieties are generally more tender. The larger, late-season variety is better for sauerkraut. The seeds are available in small packets for spring planting and should be started indoors in midwinter or early May. They should be transplanted into the garden in three to four weeks.
The Late Flat Dutch is a slow-growing cabbage with large, flat heads and a light-green interior. The large heads are the most desirable for sauerkraut, but smaller ones are even more delicious and versatile. This variety was brought to the United States by German settlers, who cultivated it for its sweet taste and ease of preparation.
The Late Flat Dutch is the most popular variety of cabbage because of its great flavor and solid head. It is a great variety for early and late season gardens. The head can reach 12 inches in diameter and weigh up to fifteen pounds. The late-season foliage remains a nice, dark green color during the growing season. The flat heads also make them great for preserving. The plant can withstand heat and frost well, but it may not withstand drought.
With so many different types of cabbages, it is hard to choose one to include in your next dish. With each and every one of them having a unique flavor, the different dishes you can make are almost endless. We hope this article was helpful in your search. If you want to learn more information on this or another food-based topic, browse our webpage – we post new articles on a daily basis.