Red cabbage, kale, white cabbage, Brussels sprouts and more: we all know them, but we really don't know much about them. In this product knowledge you get to know the different types of cabbage and learn how they taste.
Domestic cabbage varieties
Even if there are countless different types of cabbage in the most varied of shapes and colors, the cruciferous vegetables of the "Brassica" genus have one thing in common high content of vitamin C.. There is just as much in cabbage as there is in citrus fruits, which makes it the ideal winter vegetable. It is also rich in nerve tonic Vitamin B, potassium, calcium, sodium and blood-forming iron. Brussels sprouts and kale are especially rich in magnesium and potassium.
An overview of the types of cabbage
The different types of cabbage are made according to the edible parts of the plant Head cabbage and Kale assigned. The types of head cabbage include white cabbage or pointed cabbage, red cabbage, savoy cabbage and Brussels sprouts. Kale types are kale and the Chinese cabbage or Pak-Choi. On the other hand, we eat the flower systems of the cauliflower and broccoli.
cauliflower
The white to ivory-colored flower buds standing together to form a head are eaten. Our European neighbors prefer the colored cauliflower, for example the green cauliflower (Romanesco), which is also called turret or minaret cabbage because of its flower shape. Cauliflower is easy to digest, has a dehydrating effect, and can be eaten both raw and cooked.
broccoli
This type of cabbage is a close relative of the cauliflower, it has a dark green stem with the flower buds. You can use anything from broccoli: flowers, leaves and stems. Suitable as a salad and vegetables.
Chinese cabbage
Also called Peking cabbage or leaf cabbage. Oval head with yellow-green curled leaves. The type of cabbage is easy to digest because it does not cause gas. It also lacks the typical cabbage taste. Suitable as a salad and vegetables. Short cooking time. Kimchi, a sauerkraut-like product, is made from Chinese cabbage.
Kale
The hardy leaf cabbage with dark green, curly leaves is the most vitamin-rich type of cabbage. It only tastes really good when it is harvested after the first frost. The low temperatures cause the starch to be converted into sugar, which gives the cabbage its good taste.
Kohlrabi
Kohlrabi is not only one of the low-calorie and low-fat types of cabbage, it is also tasty in all varieties. It contains many nutrients such as vitamin C, magnesium and iron.
Pak choi
Also called Chinese mustard cabbage. Green leaf stalk vegetables from Southeast Asia. As a salad or – if the cooking time is very short – also suitable as a vegetable. Its taste is comparable to that of Chinese cabbage.
Brussels sprouts
Brussels sprouts also need frost to develop their typical taste. The individual florets grow in the open field on stems up to one meter high. When buying, make sure that the florets are tightly closed and green. The cabbage sprouts contain a lot of iron (1.1 mg per 100 g) and other minerals, which is why Brussels sprouts are healthy.
Red cabbage
Also called blue or red cabbage. In contrast to white cabbage, the head of red cabbage is smaller and firmer. The blue-violet leaf color turns purple when steamed. This type of cabbage is suitable as a raw vegetable and vegetable.
cabbage
The earliest variety of cabbage on the market is a variant of white cabbage and is harvested in spring. The flexible leaves of the pointed cabbage are particularly suitable for cabbage rolls or cabbage rolls.
White cabbage
Also called kappes or kabis. With around 350,000 tons of annual harvest, white cabbage is the number one type of cabbage in Germany and is on the market all year round. Three quarters of the harvest is processed into sauerkraut. The head is smooth and shiny with a greenish-white color. Suitable as a salad or vegetable. White cabbage has the highest vitamin C content of all types of cabbage.
savoy
Also called Wirz, Welsch or Savoy cabbage. The trend cabbage. Different shaped, green to yellow, strongly curled leaves, and in contrast to white or red cabbage, no tight, closed head. Strong and spicy in taste.
With us you will find further information about the different apple varieties, asparagus varieties, pumpkin varieties and tomato varieties.