Cabbage
Cabbage (the type most commonly recognized) is typically a rich green leafy vegetable that is large in size and very beneficial to the health as it contains many essential vitamins and nutrients. There are, however, other varieties of cabbage that vary in size, taste, appearance and color. For example, white or red cabbages with smooth, closely fitted crisp leaves. This vegetable is classed as a brassica and a member of the cruciferous family. This specific vegetable is renown for its excellent healing qualities.

Varieties of Cabbage
There are many varieties including red, green and white varieties. The following cabbage list provides interesting facts, information, preparation advice and cooking tips for the most popular types of cabbages:

White Cabbage: This variety has smooth leaves that are firm and pale green in color. They are sometimes known by a different name, which is Dutch Cabbages. This particular vegetable is ready to eat during the winter season. White cabbage can be eaten raw or cooked. It is versatile and can be cooked using different cooking methods such as boiling or steaming. White cabbage should be sliced thinly when preparing it for eating or cooking.

Red Cabbage: This type of cabbage has lovely, deep rich, ruby red smooth leaves which are firm. To maintain the color of the red leaves, add a little vinegar to the cooking water. This type of cabbage can be stewed or pickled. It is also a great vegetable for sautéing and it should ideally be sautéed in oil or butter.

Savoy Cabbage: This popular variety is a leafy green cabbage. The leaves are curly or crimped. The above image is of a savay cabbage and if you look at the picture, it clearly shows the detail of the leaves. The outer leaves a richer shade of green when compared to the inner cabbage leaves. The savoy is a tender vegetable that has a mild but very distinctive flavor. This particular variety of cabbage doesn't take too long to cook as it's not quite as firm or touch as many other types of cabbages.
Spring Greens: Spring greens are ready to eat in the spring season. This vegetable has loose heads and a yellow-green, pale colored heart. This particular cabbage tastes delicious and it is ideal steamed and served with butter.

Picking and Storing Cabbage
Pick fresh looking cabbage with fresh, vibrant leaves that are rich in color and show no sign or wilting or blemishes. Cabbages tend to keep well, firm varieties stay fresher for longer than varieties such as spring greens or savoy cabbage which will keep for up to several days in a cool place.

Preparing Cabbage for Cooking
Preparing cabbage for your cooking recipes is very simple! Remove any outer leaves as necessary (leaves that are blemished or wilting should be removed). Cut the cabbage into quarters and remove the stalk. The cabbage should be cut depending on the recipe you are using, for example, either sliced or shredded.

Cooking Cabbage - Cooking Tips and Advice
White and green cabbages are delicious when they are cooked in butter. This is a simple cabbage recipe to make. All you have to do is follow the preparation instructions, ensuring that you shred the cabbage. Place the shredded cabbage in a saucepan with a medium knob of butter and a few tablespoons of water.

This will help to stop the cabbage from burning. Allow the cabbage to cook over a medium heat whilst keep it covered over. Lift the cover every now and then to give the mixture a stir. The cabbage is cooked when the leaves are tender. Be careful not to overcook this vegetable as this can leave an undesirable, bitter taste and reduce its nutritional value and health benefits from vitamins and nutrients.