Cabbage for Growing and Cooking
Grow your own cabbage to use fresh, cooked or fermented.
Green cabbage has dark green outer leaves covering smooth pale to medium green inner leaves. Use it within a few days of harvest when serving it raw. Green cabbage used for cooked dishes can be stored in the refrigerator for about two weeks.
Savoy cabbage has crinkly blue-green leaves, making it an attractive addition to edible ornamental gardens and containers. The richly flavored leaves are ideal for using raw in salads or cooked in your favorite recipe. It only keeps for about 4 days.
Red cabbage tends to have smaller and denser heads and a slight peppery flavor. It will turn an ugly blue-gray when cooked with vinegar or prepared with anything other than stainless steel knives and pans.
A bit more information: Napa cabbage forms an oblong head of tightly wrapped outer leaves surrounding crinkled pale green or yellowish leaves. It has a milder taste than green cabbage when cooled or eaten raw. It is typically used in soups, egg rolls, stir fries or pickled.