Chatelaine Kitchen

Farmers' market produce: Four cabbage varieties and eight recipes

Aside from being a superfood, cabbage is low in calories and high in fibre, making it one of the most underrated and affordable vegetables.
By Irene Ngo
Barley-ricotta-cabbage-rolls-0-l John Cullen

As much as we don't want to admit it, summer has come to an end and fall is officially here. But with this cooler season comes a plethora of new fruits and vegetables to enjoy. An autumn vegetable I love is the cabbage. This versatile superfood is low in calories and high in fibre, and one of the most underrated but affordable vegetables out there (and it lasts forever in the crisper).

Here are four cabbage varieties, along with some fall-inspired recipes:

Green cabbage looks a bit like a head of lettuce but with firmer leaves that are more tightly packed around its core. When cooked, green cabbage is flexible enough to turn into cabbage rolls, but it also lends well to these dishes: hot and sour pork and cabbagesausages with warm spicy slaw.


Red cabbage is the more colourful sister of the green cabbage, and is most delicious when braised or sauteed. Note: Red cabbage turns blue when cooked. You can avoid this by adding a bit of acid (such as vinegar or lemon juice) while its cooking. This will keep your cabbage vibrantly magenta.

Savoy cabbage has ruffled and lacy leaves that are loosely packed together. The flavour is more delicate, and ideal for dishes that are served raw or quickly stir-fried. Try it in a Korean beef bulgogi or sticky chili chicken stir fry.


Napa cabbage, also known as Chinese cabbage, has long and wide white stalks and light green leaves. Crunchy and slightly peppery, this napa is delicious when made into an Asian coleslaw.


Follow me on Twitter @IreneNgo for more tips, tricks and recipe ideas.


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