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The many varieties of cabbage can be wildly dissimilar, but most have a short, broad stem and leaves or flowers that form a compact head. The most common cabbages are green and red cabbage, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale. They’re loaded with vitamin C, fiber, and possibly cancer-fighting compounds to boot.
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bok choy = Chinese chard = Chinese white cabbage = Chinese cabbage = Chinese mustard cabbage = pak choy = pak choi = baak choi = white mustard cabbage = yow choy = white celery mustard = taisai = bai cai Pronunciation: BAHK-choy Notes: Bok choy has crunchy stems and crinkled, spinach-like leaves. It’s usually stir-fried with other ingredients, but it can also be steamed or sautéed and served as a side dish. Small heads of bok choy are called baby bok choy (left), and they’re more tender than the larger variety. Of the baby bok choys, bok choy sum = Canton bok choy has small yellow flowers (sum is the Chinese word for flower), while Shanghai bok choy is a uniform light green, doesn’t have flowers, and isn’t as sweet. Substitutes: Chinese broccoli OR napa cabbage (for stir-frying only; don’t boil) OR broccoli OR Swiss chard OR celery (especially in stir-fry dishes) OR collard greens OR beet greens
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Brussels sprouts Notes: These look like small cabbages, and they’re most often boiled or steamed and served as a side dish. They have a rather strong flavor, so it’s best not to pair them with anything that’s delicately flavored. They don’t store well, so use them within a day or two after purchasing. Substitutes: broccoli flowerets (cooks more quickly)
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flowering kale = ornamental kale = flowering cabbage = flowering cole Notes: This is a beautiful cabbage used more often as a garnish than as a vegetable. Substitutes: kale (tastier, but not as pretty) OR collard greens (tastier, but not as pretty)
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green cabbage Equivalents: One head yields about 8 cups shredded cabbage. Notes: Cabbage is quite versatile. You can cut it into chunks, boil it, and serve it with corned beef or other fatty meats. You can also use cooked leaves as wrappers for meat fillings, or shred raw ones for cole slaw. Select heavy heads of cabbage that have shiny leaves. Substitutes: red cabbage (This can discolor other foods if combined with them in a salad or cooked with them, but it tastes just like green cabbage.) OR napa cabbage (milder flavor and more delicate texture) OR savoy cabbage (great in slaws)
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napa cabbage = nappa cabbage = celery cabbage = Chinese celery cabbage = Peking cabbage = Chinese cabbage = wong bok = petsai = shantung cabbage = hakusai = Chinese leaf (leaves) = michihli Notes: Like bok choy, napa cabbage is a common ingredient in Asian stir-fries. It can also be used as a milder and more delicate alternative to green cabbage in slaws and other recipes. Substitutes: bok choy OR cabbage (stronger flavor, takes longer to cook) OR savoy cabbage (stronger flavor, takes longer to cook)
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