Cabbage is far more diverse than most people realize. Around the world, farmers and cooks rely on dozens of distinct cabbage types, spanning classic ballheads, ruffled savoys, pointed heirlooms, and Asian leaf-and-head forms.

This comprehensive guide explores the major botanical groups, celebrated heirlooms, modern F1 hybrids, and regional specialties—so you can choose the best cabbages for gardening, cooking, preservation, and commercial use.

Cabbage belongs primarily to Brassica oleracea (European types) and Brassica rapa (Asian types). Within these species, breeders have selected for head shape, leaf texture, color, and maturity time, creating varieties adapted to cool, temperate, and even warm climates.

By the end, you’ll know how many different cabbage types there are, how they differ, and which ones fit your kitchen and market goals.

How Many Different Types Of Cabbages Are There?

Understanding Cabbage Classification

Two species dominate cabbage production: Brassica oleracea (capitata/savoy/other European forms) and Brassica rapa (pekinensis/chinensis and related Asian forms). Headed cabbages (tight, round, pointed, or flattened) and loose-leaf types (bok choy and related) give growers different harvest windows and culinary uses.

Color also matters, with green, red/purple, and bluish savoy shades contributing nutrients and plate appeal.Within B. oleracea, capitata types form smooth heads, sabauda forms savoy heads, and lesser-seen specialty forms include Tronchuda (Portuguese cabbage).

In B. rapa, pekinensis is known as Napa/Chinese cabbage, while chinensis includes bok choy/pak choi. Breeders also create F1 hybrids targeting storability, uniformity, disease resistance, and heat or cold tolerance.

Because naming can be regional, a “type” might refer to a market class (e.g., “Danish Ballhead”), a heirloom name (e.g., “Brunswick”), or an agronomic use (e.g., “sauerkraut types”). For ranking and readability, we group them as distinct consumer-facing types, while noting representative cultivars when helpful.

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How Many Types? A Practical Answer

There are dozens of recognizable cabbage types when you include European head cabbages, savoys, pointed and flat classes, Portuguese/Tronchuda, Napa, bok choy, Taiwan/Flat Chinese, Kalibos/pointed red, plus numerous heirlooms (Brunswick, January King, Filderkraut, Danish Ballhead, Late Flat Dutch) and modern F1 hybrids (e.g., Stonehead, Storage No. 4, Ruby Perfection, Tundra).

To make the breadth useful, the next section profiles 25 widely recognized cabbage types that collectively cover what shoppers, gardeners, chefs, and commercial growers encounter most.

How Many Different Types Of Cabbages Are There? Find 25 Widely recognized

1) Green (White) Cabbage — B. oleracea var. capitata

Green cabbage is the familiar supermarket standard with firm, pale to medium-green heads. It offers neutral sweetness, reliable yields, and excellent shredding texture for slaws and sautés. Growers value its wide maturity range from early to long-season storage types.

Heads are round to slightly flattened, with smooth, tight leaves that store well in cool conditions. Culinary uses include coleslaw, stir-fries, braises, and fermented krauts. Nutritionally, it provides vitamin C, K, and fiber with a mild, adaptable flavor.

For gardeners, green cabbage provides predictability, market familiarity, and strong yield potential. Success hinges on consistent watering, timely transplanting, and pest management. Choose early varieties for summer harvests and late storage types for winter kitchens.

Pros:

• Widely available

• Mild flavor

• Great raw

• Stores well

• High yield

• Versatile use

• Easy market

Cons:

• Pest-prone

• Can split

• Heat stress

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2) Red (Purple) Cabbage — B. oleracea var. capitata f. rubra

Red cabbage adds deep anthocyanin color to salads, pickles, and braises. It’s slightly denser and sturdier than many green types, keeping crunch and color. Chefs love its visual contrast and the way vinegar brightens its hue.

Heads are typically round and tight, with vibrant leaves that hold color during short cooking. In slaws, it pairs well with citrus and herbal dressings. For fermentation, red cabbage turns kraut a beautiful magenta.

Red cabbage requires similar care as green but may mature a bit later. It tolerates cool weather and stores well under the right conditions. For markets, its color premium can improve overall sales mix.

Pros:

• Striking color

• Crunchy raw

• Ferments well

• Good storage

• Antioxidants

• Market appeal

• Widely known

Cons:

• Longer season

• Tough leaves

• Color stains

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3) Savoy Cabbage — B. oleracea var. sabauda

Savoy features crinkled, blistered leaves that are tender and flexible. Its subtle sweetness and delicate texture shine in stuffed cabbage, soups, and quick sautés. Compared to smooth-leaf types, savoy is less dense and often more tender.

Heads vary from loose to moderately tight, often with a bluish-green cast. Blanched leaves roll beautifully, making it a favorite for roulades. It holds shape without becoming leathery during light cooking.

In the field, savoy handles chill and light frosts well, which can sweeten leaves. Some savoy cultivars like ‘Tundra’ push into colder seasons with excellent structure. Expect slightly lower density but higher culinary value.

Pros:

• Tender leaves

• Great rolls

• Cold hardy

• Sweet flavor

• Lovely texture

• Chef favorite

• Flexible use

Cons:

• Lower density

• Shorter shelf

• Bruises easily

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4) Napa / Chinese Cabbage — B. rapa subsp. pekinensis

Napa cabbage forms elongated, barrel-shaped heads with pale ribs and crinkled leaves. It’s essential in kimchi, hotpots, dumplings, and quick stir-fries. Flavors are mild, juicy, and slightly sweet.

The heads slice into tender ribbons that cook fast, making it weeknight-friendly. Raw, it adds a light crunch to Asian-inspired salads. Because leaves separate easily, prepping for dumpling fillings is efficient.

In gardens, Napa prefers cooler seasons and steady moisture to avoid bolting. Choose bolt-resistant cultivars if spring warms fast. Its fast maturity fits intensive succession planting plans.

Pros:

• Fast cooking

• Tender raw

• Dumpling-ready

• Ferments well

• Mild, sweet

• Quick maturity

• Great hotpot

Cons:

• Bolts fast

• Needs water

• Fragile heads

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5) Bok Choy / Pak Choi — B. rapa subsp. chinensis

Bok choy is a non-heading cabbage with crisp white or green petioles and dark leaves. It shines in stir-fries, noodle soups, and garlicky sautés. Baby sizes cook in minutes, perfect for speedy dinners.

Texture is contrasting: crunchy ribs and silky blades. Flavor is clean, slightly mustardy, and sweet when young. It pairs with ginger, soy, and sesame in countless dishes.

Growers love bok choy for rapid turnover and high density per bed. It prefers cooler weather and can bolt under heat stress. For a steady supply, sow small batches every 2–3 weeks.

Pros:

• Super fast

• Tender greens

• Crunchy ribs

• Versatile wok

• Baby options

• High density

• Mild flavor

Cons:

• Bolts early

• Flea beetles

• Heat sensitive

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6) Pointed Cabbage (Hispi / Sugarloaf Class) — B. oleracea var. capitata

Pointed cabbage forms conical heads with sweet, tender leaves—great for grilling, shredding, and quick sautés. The Hispi/Sugarloaf market class often matures early, giving gardeners speedy harvests. Chefs prize its delicate crunch and elegant shape.

Leaves are less densely packed than standard ballheads, which shortens cooking time. Shaved thin, it makes excellent slaws with citrus or mustard. Roasting wedges concentrates natural sugars for a caramelized finish.

For field success, manage consistent moisture to prevent tip stress. Early varieties can split if left too long after maturity. Plant succession rows to stagger premium harvest windows.

Pros:

• Early crop

• Sweet leaves

• Quick cook

• Great slaw

• Grills well

• Attractive heads

• Chef favorite

Cons:

• Can split

• Lower density

• Short storage

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7) January King — B. oleracea var. sabauda (savoyed heirloom)

January King combines savoy crinkles with purple-tinged outer leaves for winter beauty. It’s a classic British heirloom bred for cold-season harvests. Flavor deepens in frost, turning leaves sweeter.

Heads are medium with semi-tight cores and luxuriant texture. The leaf color gradient—from green to violet—is gorgeous in markets. Cooks use it in braises, soups, and stuffed leaves.

Farmers appreciate its cold hardiness and field holding. While not the densest, it delivers winter greens when few options exist. For CSA boxes, it’s a showstopper that photographs beautifully.

Pros:

• Winter star

• Frost sweetens

• Stunning color

• Savoy texture

• Reliable heirloom

• Good soups

• CSA appeal

Cons:

• Not dense

• Moderate yield

• Short shelf

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8) Cannonball (Compact Ballhead Class) — B. oleracea var. capitata

Cannonball describes very tight, round heads bred for compactness and storage. These heads ship well and shred cleanly, making them ideal for coleslaw processors. Flavor is classic and balanced.

Because heads are small to medium, they fit home fridges easily. The dense structure makes fine slicing consistent for salads. In the field, compact heads can resist splitting if watering is even.

Select storage-oriented cultivars for late harvests and winter use. Watch nitrogen levels to avoid puffy cores. These types are strong supermarket performers due to uniformity.

Pros:

• Very dense

• Slices thin

• Ships well

• Great storage

• Fridge-friendly

• Uniform heads

• Market staple

Cons:

• Less tender

• Core pithy

• Needs even water

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9) Danish Ballhead — B. oleracea var. capitata (storage classic)

Danish Ballhead is a historic storage type known for hard, heavy heads. It’s beloved by kraut makers and long-term keepers. Flavor is traditional, leaning neutral and reliable.

Heads are glossy green, round, and very firm. They withstand handling and hold well in proper storage. Farmers relied on this workhorse for consistent winter supplies.

In modern plots, it remains a benchmark for storability. It may demand a longer season to size up properly. For stuffing and fermentation, it brings structure and low waste.

Pros:

• Superb storage

• Very firm

• Low waste

• Kraut-ready

• Market legacy

• Uniform shape

• Strong shipper

Cons:

• Longer season

• Less tender

• Can be bland

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10) Brunswick — B. oleracea var. capitata (heirloom)

Brunswick is a German heirloom favored for late-season size and kraut. Flavor is pleasantly mild with a classic cabbage finish. It’s a favorite among heritage gardeners.

Heads run large to very large, with solid cores and strong leaf layering. Because it sizes up, it’s efficient for bulk preservation. Outer leaves are robust, protecting the inner crunch.

Provide ample spacing and fertility to reach full potential. Brunswick tends to store well if cured. Uniformity may be more variable than modern hybrids—part of its heirloom charm.

Pros:

• Big heads

• Great kraut

• Heirloom appeal

• Good storage

• Reliable flavor

• Robust leaves

• Bulk-friendly

Cons:

• Needs space

• Variable size

• Longer season

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11) Late Flat Dutch — B. oleracea var. capitata (flat-head storage)

Late Flat Dutch produces broad, flattened heads ideal for kraut and bulk slicing. The shape eases shredding on processing equipment. Flavor is classic, mildly sweet.

Heads are very large and heavy, with layers that pack tightly. The flat form stacks and ships efficiently. Outer leaves are tough, guarding quality cores.

In the field, it’s a late-season finisher that rewards patience. It appreciates fertile soils and consistent moisture. For homesteaders, it’s a preservation powerhouse.

Pros:

• Huge heads

• Easy shred

• Great kraut

• Stacks well

• Strong shipper

• Long keeper

• Reliable yields

Cons:

• Late harvest

• Heavy feeders

• Large space

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12) Filderkraut (Filder Pointed) — B. oleracea var. capitata (sauerkraut specialty)

Filderkraut is a traditional German pointed cabbage prized for sauerkraut. Its elongated, tapered heads shred into long, silky strands. Flavor is sweet, clean, and fermentation-friendly.

The pointed form is distinctive at markets and photogenic. Leaves are tender yet substantial, perfect for raw salads too. For kraut, it packs evenly and ferments reliably.

Growers should plan good spacing to accommodate length. Harvest at ideal maturity to prevent splitting. In cool storage, quality can be maintained well.

Pros:

• Kraut star

• Sweet taste

• Long shreds

• Tender leaves

• Market draw

• Distinct shape

• Ferments evenly

Cons:

• Can split

• Needs space

• Variable length

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13) Kalibos (Pointed Red) — B. oleracea var. capitata (heirloom)

Kalibos merges pointed shape with red-purple color for dramatic salads. Texture is crisp yet tender, less dense than round reds. The conical form slices into elegant ribbons.

Flavor is mild-sweet with nutty hints when roasted. Its color holds well in raw dishes and quick pickles. Chefs love the visual impact on plates.

In gardens, Kalibos is eye-catching and marketable. Give even moisture to avoid tip stress. As an heirloom, expect some variability—part of its charm.

Pros:

• Stunning color

• Pointed shape

• Sweet taste

• Great salads

• Nice ribbons

• Chef appeal

• Market premium

Cons:

• Less dense

• Variable heads

• Tip stress

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14) January / Spring Greens (Loosehead Spring Cabbage) — B. oleracea (non-hard-heading)

Spring greens are looser, leafy cabbages harvested early. They deliver tender leaves when winter stores run low. Flavor is fresh, mild, and slightly sweet after chill.

Because heads are not rock-hard, cooking time is short. Leaves wilt nicely into braises and pasta. Raw, they provide delicate crunch without toughness.

Growers use them to bridge seasons and extend CSA diversity. They prefer cool conditions and steady moisture. For quick meals, they’re fast prep winners.

Pros:

• Early greens

• Tender leaves

• Quick cook

• Mild flavor

• Seasonal bridge

• CSA friendly

• Easy prep

Cons:

• Short shelf

• Not dense

• Lower yield

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15) Portuguese Cabbage (Tronchuda / Couve) — B. oleracea var. costata

Tronchuda (Portuguese cabbage) features broad, flat leaves with thick, juicy midribs. It’s classic in Caldo Verde and Portuguese stews. Texture is silky when simmered.

Unlike tight ballheads, Tronchuda is leaf-forward and open. Leaves are sweet-mild, less sulfurous than some cabbages. The white ribs add pleasant crunch.

In the garden, it handles heat better than many European types. It can be productive over a long window. Harvest outer leaves continuously for kitchen versatility.

Pros:

• Heat tolerant

• Silky simmer

• Sweet-mild

• Long harvest

• Great soups

• Crunchy ribs

• Leafy yield

Cons:

• Not heads

• Short storage

• Regional seed

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16) Stonehead (F1) — B. oleracea var. capitata (compact hybrid)

Stonehead is a compact hybrid bred for firm, uniform heads with reduced splitting. Gardeners like its dependability and fridge-friendly size. Flavor is balanced for everyday cooking.

Heads are dense with short cores, maximizing edible portion. The consistent shape suits shredders and wedges. For small gardens, it packs productivity into tight spaces.

It matures relatively early while keeping good structure. Keep moisture even to avoid stress. In mixed plantings, Stonehead anchors the green cabbage slot.

Pros:

• Compact size

• Resists split

• Early enough

• Dense heads

• Uniform crop

• Easy slicing

• Home-garden fit

Cons:

• Hybrid seed

• Less complex

• Moderate storage

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17) Ruby Perfection (F1 Red) — B. oleracea var. capitata (red hybrid)

Ruby Perfection delivers uniform red heads with excellent field holding and storage. Color is deep and glossy, ideal for retail displays. Texture is crisp for salads and slaws.

Heads are medium and well-wrapped, resisting sunscald. The tight interior yields fine shreds for fermentation. In cooked dishes, color remains vibrant with acid.

For growers, it offers reliability across seasons. It tolerates variable weather better than many reds. Its market consistency boosts brand reputation.

Pros:

• Deep color

• Stores well

• Uniform heads

• Fine shreds

• Field holding

• Weather tolerant

• Market ready

Cons:

• Hybrid cost

• Longer red days

• Color bleeding

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18) Tundra (F1 Savoy) — B. oleracea var. sabauda (cold-hardy hybrid)

Tundra is a savoy hybrid bred for cold tolerance and strong structure. It maintains leaf quality deep into cool weather. Flavor is sweet-savory, perfect for winter cooking.

Heads are well-knit for a savoy, giving better storage than many. Leaves are wrinkled yet sturdy, great for stuffed cabbage. It’s a chef-friendly winter option.

In production, Tundra extends harvest and reduces waste. It stands firm in wind and frost. For northern growers, it’s a season stretcher.

Pros:

• Cold hardy

• Strong heads

• Good storage

• Sweet-savory

• Stuffing-ready

• Less waste

• Season extender

Cons:

• Slower growth

• Higher cost

• Less tender

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19) Taiwan / Flat Chinese Cabbage — B. rapa (Asian flat-head type)

Taiwan (flat Chinese) cabbage forms broad, flattened heads with juicy, sweet leaves. It’s popular in East Asian kitchens for quick stir-fries and soups. Texture is crisp yet yielding.

Compared with Napa, it is flatter, with broader blades and lighter crunch. It absorbs broths and sauces beautifully. Shreds stay supple without turning leathery.

It prefers cool seasons with even watering. Heads can be big, so plan spacing. Harvest promptly to avoid splitting under late heat.

Pros:

• Sweet leaves

• Quick cook

• Juicy texture

• Great soups

• Broad blades

• Versatile cut

• Market niche

Cons:

• Can split

• Space needed

• Heat sensitive

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20) Storage No. 4 (F1 Storage Green) — B. oleracea var. capitata (long keeper)

Storage No. 4 is a modern storage hybrid known for exceptional keeping quality. Heads remain firm with less internal breakdown. Flavor holds steady for winter kitchens.

The heads are round, dense, and uniform, easing packing. Shreds stay crisp for slaws far into the off-season. For processors, waste is low and consistency high.

In the field, it needs a full season and balanced nutrition. Cure properly for maximum shelf life. For farm stands, it supports four-season sales.

Pros:

• Top keeper

• Very dense

• Low waste

• Even quality

• Winter slaws

• Uniform size

• Processor friendly

Cons:

• Long season

• Hybrid cost

• Needs curing

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21) Early Jersey Wakefield — B. oleracea var. capitata (early pointed heirloom)

Early Jersey Wakefield is a compact, pointed heirloom maturing early with sweet leaves. It’s perfect for small gardens and early markets. Heads are conical and easy to slice.

The texture is tender, ideal for quick sautés and fresh slaws. Its old-fashioned flavor is nostalgic and approachable. Because it’s early, it bridges the gap to later season types.

In production, it’s space-efficient and high-value in spring. Avoid overmaturity to reduce splitting. Pair with later varieties for continuous supply.

Pros:

• Very early

• Sweet taste

• Tender leaves

• Small-space

• Market charm

• Easy slicing

• Great slaws

Cons:

• Splits quick

• Short shelf

• Variable size

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22) Dutch (Amager / Storage Class) — B. oleracea var. capitata (Northern storage lines)

Amager-type Dutch lines are classic storers for cold climates. Heads are hard, uniform, and transport-hardy. They built Europe’s winter cabbage tradition.

Flavor is balanced and kraut-friendly. Heads trim well with little waste. For long-term storage, they’re time-tested.

Plants require full season and cool finish to tighten heads. With proper curing, they keep exceptionally. Great for farm-to-larder systems.

Pros:

• Proven keeper

• Hard heads

• Low trim

• Kraut-suited

• Transport-safe

• Winter staple

• Uniform crop

Cons:

• Long season

• Less tender

• Needs curing

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23) Portuguese Couve Galega (Tree Cabbage) — B. oleracea (leaf-harvest type)

Couve Galega grows tall with continuous leaf picking rather than tight heads. It’s a staple in Portuguese cooking for soups and sautés. Leaves are mild and sweet with cooking.

Because it’s leaf-forward, yield accumulates over time. Texture is silky after simmering. It’s distinct from collards but fills a similar niche.

Grow in mild climates or with protection in cold. Harvest outer leaves for months. It offers steady kitchen supply.

Pros:

• Long harvest

• Mild leaves

• Soup-ready

• Tall habit

• Continuous yield

• Regional gem

• Easy cooking

Cons:

• Not heads

• Climate limits

• Niche seed

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24) Chinese Mustard-Cabbage (Gai Choy) — Brassica juncea (cabbage-adjacent)

Gai choy is a mustard-cabbage with bold, peppery notes and thick midribs. It’s used for pickling, soups, and stir-fries. While not a head cabbage, it’s cabbage-adjacent in markets.

Leaves are fragrant and stimulating, pairing with rich meats and brothy dishes. Pickled gai choy provides zing to rice bowls. Young leaves can be eaten raw if finely shredded.

Grow quickly in cool seasons to avoid bitterness. Flea beetles can be aggressive; use covers. For diversity, it broadens the “cabbage” category.

Pros:

• Bold flavor

• Pickles well

• Quick crop

• Broth-friendly

• Peppery bite

• Textural ribs

• Culinary range

Cons:

• Flea pests

• Can bitter

• Not heads

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25) Specialty F1s (Heat- or Disease-Tolerant Greens) — mixed B. oleracea classes

Modern F1 cabbages include heat-set and disease-tolerant lines for challenging climates. Breeders focus on split resistance, tipburn control, and uniform cores. These traits reduce losses and support commercial scheduling.

Culinary quality remains high as breeders balance flavor and firmness. Heads are consistent for processors and retail. For small farms, predictable successions keep stands full.

When heat spikes or disease pressure rises, resistant F1s protect margins. Match cultivar days-to-maturity with your season window. Consult regional trials for best fits.

Pros:

• Heat set

• Disease guard

• Split resistant

• Uniform heads

• Processor fit

• Predictable yield

• Scheduling ease

Cons:

• Seed cost

• Less diversity

• Patent limits

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Cooking, Preservation, And Commercial Use: Quick Guide

Cooking:
Choose savoy for stuffed leaves, pointed for grills/slaws, red for colorful salads, and Napa/bok choy for quick stir-fries. Portuguese/Tronchuda excels in soups and stews, while Late Flat Dutch rules bulk slicing.

Preservation:
For sauerkraut, look to Filderkraut, Brunswick, Danish Ballhead, and Late Flat Dutch. Red cabbage produces magenta kraut with stunning color. Storage No. 4 and Amager keep quality well into winter.

Commercial:
Processors favor uniform ballheads (Cannonball, Stonehead, Storage No. 4). Winter markets prize January King and Tundra. Restaurants pay premiums for Kalibos, Savoy, and pointed Hispi due to texture and looks.

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How To Choose The Right Type

For home gardens, mix early, mid, and storage types: Early Jersey Wakefield for speed, green/red ballheads for everyday cooking, and storage hybrids for winter slaws. Add savoy for stuffed dishes and Napa/bok choy for quick meals. This staggered plan covers your kitchen year-round.

For fermentation, prioritize Filderkraut, Late Flat Dutch, Brunswick, and Danish Ballhead. If you love color, red cabbage brings visual flair to jars. Keep temperature stable during fermentation for crisp texture.

For warm regions, trial Tronchuda, modern heat-tolerant F1s, and fast bok choy successions. Use shade cloth and consistent irrigation to reduce bolting and tipburn. Choose resistant lines if black rot or downy mildew is common.

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How Many Different Types Of Cabbages Are There FAQs

1) How many different types of cabbages are there?

There are dozens of recognized types when you combine European head cabbages, savoys, pointed and flat classes, Portuguese/Tronchuda, Napa, bok choy, Taiwan flat types, and many heirlooms and hybrids. In practical kitchen and market terms, gardeners regularly work with 15–25 major types that cover most needs. Counting all named cultivars and regional lines pushes the number far higher.

2) Which cabbages are best for sauerkraut?

Filderkraut, Brunswick, Late Flat Dutch, and Danish Ballhead are kraut classics thanks to firm texture and low waste. Green ballheads give neutral, sweet kraut; red cabbage yields vibrant magenta jars. Use fresh, dense heads, shred evenly, and monitor temperature and salinity.

3) What cabbages store the longest?

Storage No. 4, Danish Ballhead, Amager-type Dutch lines, and Late Flat Dutch are top keepers. Proper curing, cool humidity, and gentle handling preserve quality. Avoid split or damaged heads for long-term storage.

4) Which types are best for quick weeknight cooking?

Bok choy, Napa, pointed Hispi/Sugarloaf, and spring greens cook fast and stay tender. Thinly sliced green or red cabbages also sauté quickly for tacos, stir-fries, and noodle bowls. Use high heat briefly to keep crunch.

5) What should warm-climate gardeners grow?

Trial Tronchuda (Portuguese) for heat tolerance, plus modern F1s bred for heat set and split resistance. Bok choy and Napa fit shoulder seasons where summers are hot. Provide shade cloth, mulch, and steady watering.

6) Can I mix cabbages for fermentation?

Absolutely—mixing types can balance texture, sweetness, and color. Try green + red for magenta kraut or Filderkraut + Brunswick for silky strands and firm bite. Keep salt ratios and clean technique consistent.

7) What pests and diseases should I watch?

Expect cabbage worms, flea beetles, aphids, and slugs, plus black rot and downy mildew in humid regions. Use row covers, crop rotation, sanitation, and resistant cultivars. Harvest promptly to avoid splitting and secondary rot.

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Conclusion

Cabbage diversity is remarkable, spanning classic greens, reds, savoys, pointed and flat storage types, and Asian forms like Napa and bok choy.

Whether you’re fermenting, grilling wedges, rolling stuffed leaves, or selling at market, there’s a specific type tailored to your needs.

For year-round kitchens, combine early, mid, and storage cabbages with savoy and Asian categories for speed and texture.

Gardeners and commercial growers alike can use this guide to plan plantings, improve quality, and match varieties to climate and cuisine. Ready to grow and cook smarter? Pick three types today, start a test bed, and share your results—your best cabbage season begins now!