5 Types of Cabbage (And How to Cook Them)

If you’ve ever stood in the produce aisle staring at a pile of cabbages and thought, “Wait, why are there so many types?”—you’re not alone. I’ve been there too.

But here’s the deal: cabbage isn’t just cabbage. There are at least 5 common varieties, and each one has its own flavor, texture, and best way to cook it.

Let’s get straight to it—because that head of cabbage in your fridge is waiting.

5 Types of Cabbage

1. Green Cabbage

The classic. This is the one you probably think of first—big, round, pale green leaves and super crunchy.

How to cook:

• Best for: stir fry, slaws, salads, soups, or sautéing
• Try this: Thinly slice it, cook with olive oil and garlic for 10 minutes, and finish with lemon juice. It’s a simple, healthy side that goes with everything.

This one’s cheap, lasts forever in the fridge, and works in almost any recipe.

Try Next: 40 Best Cabbage Recipes

2. Red Cabbage

This one’s deep purple (sometimes almost blue!) and a little tougher than green cabbage.

How to cook:

• Best for: slaws, pickling, or braising
• Try this: Shred and toss it with vinegar, olive oil, and salt for a quick, crunchy salad. Or braise it with apples and a splash of balsamic—so good with roast chicken or tofu.

Bonus: Red cabbage is high in antioxidants, so it's as healthy as it is pretty.

3. Napa Cabbage

Also called Chinese cabbage, this one looks like a big romaine lettuce with pale green ruffled leaves. It’s softer, sweeter, and cooks fast.

How to cook:

• Best for: stir fries, soups, and Asian-inspired wraps
• Try this: Chop it up and toss it in a quick veggie stir fry with garlic, ginger, and tamari. It only takes 3 to 5 minutes to cook.

4. Savoy Cabbage

This one looks a little fancy—curly, crinkly leaves that are a darker green. It’s tender like Napa but still has some crunch.

How to cook:

• Best for: stuffed cabbage, sautéing, soups
• Try this: Use the large leaves for wraps! Just steam for a minute and fill with lentils or ground turkey. Or slice and sauté with onions and a splash of broth.

Savoy is a bit pricier but worth it for texture and looks.

5. Bok Choy

Technically a type of Chinese cabbage, but totally different. It’s got crunchy white stalks and soft green tops.

How to cook:

• Best for: steaming, sautéing, or grilling
• Try this: Slice it in half, drizzle with sesame oil, and grill or roast until tender. Great as a side or tossed into noodle bowls.

It cooks in under 10 minutes and has a mild flavor that kids usually love.

The Bottom Line

You can turn any type of cabbage into a healthy, easy meal—in under 30 minutes. Once you know which one you’re working with, it’s easy to choose the best method.

More Cabbage Recipes & Tips

• How To Freeze Cooked Cabbage
• How To Cut Cabbage
• 5 Napa Cabbage Substitutes
• Napa Cabbage vs Green Cabbage
• Cabbage Superfood Tips
• Cheesy Napa Cabbage Rolls

Now that you know your cabbages, which one are you trying first?

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