Craveable Cabbage

Cabbage is a great winter vegetable in hot and cold dishes alike – it isn't just for corned beef and cabbage! From sauerkraut, slaw and kimchi to cabbage rolls and soups, cabbage is a versatile and tasty choice. Look for these delicious cabbage varieties available in the Produce Department:

Green Cabbage

With tight, round heads, common green cabbage is peppery and pleasantly bitter, getting sweeter as it cooks. Often used in slaws and stews, it's increasingly appreciated as a side dish. Braise or roast cabbage wedges to bring out their sweet side.

Red (or Purple) Cabbage

Very similar to green cabbage, red cabbage has tight leaves, round heads and a satisfying crunch. Its color makes it an antioxidant-rich immune booster. It will lose its rich color and turn slightly blue when cooked for a long period of time. Adding an acid during cooking, like lemon juice or vinegar, may help mitigate this a bit.

Savoy Cabbage

This crinkled, emerald green head is looser and milder than green cabbage. It is generally considered the sweetest cabbage variety.

Napa Cabbage

Perhaps the most popular type of Chinese cabbage, napa has an oblong shape and light green to yellow-green leaves. It is mild and sweet with tender leaves.

Bok Choy

Bok choy has a crunchy white base and slightly bitter green leaves on a bulbous head. It resembles a head of mustard greens and tastes like a cross between cabbage and celery. The adorable baby bok choy is a younger variation that's even milder and sweeter than the full-size variety. Both are great in soups and stir fries and make an elegant side dish.