Types of cabbage: 11 photos with names and descriptions, listing of the best varieties

Have you decided to plant cabbage? You can explore the various types and their differences to choose the ideal variety.

If you are tired of growing the standard set of vegetables —such as cucumbers, tomatoes, and root vegetables —consider planting cabbage; it is surprisingly diverse and healthy. It will easily add originality to your garden thanks to its unique appearance. Cabbage comes in a wide variety, ranging from ordinary white cabbage to super-healthy broccoli, and from familiar colored cabbages to peculiar kale. After reading our article about the different kinds of cabbage (with names, photos, and descriptions), it will be easier for you to decide which ones to plant in your garden. We will tell you about the benefits of each variety and how easy they are to grow.

How to understand the different varieties of cabbage

The benefits of cabbage

This vegetable is used in cuisines around the world — in soups, as a side dish, in salads, salted, pickled, and fermented, among other preparations. Moreover, it is also a beneficial garden crop with numerous impressive properties.

What is it useful for?

• It is rich in vitamins and minerals that help maintain bone strength, improve hair and skin condition, have a beneficial effect on the nervous system, and protect the heart muscle.
• Due to its low-calorie content and high fiber content, cabbage is ideal for those who want to lose weight and improve their digestive system.
• When fermented, it accumulates large amounts of vitamin C, which strengthens the immune system and protects against colds in winter.
• Cabbage fiber helps regulate glucose and cholesterol levels.

However, despite its numerous advantages, there is one disadvantage—the vegetable’s fibers are relatively coarse and can cause bloating when digested. Heat treatment reduces this effect, but does not eliminate it.
What about other varieties? What types of cabbage are there besides white cabbage, and what are their benefits? It is safe to say that most of its “relatives” are in no way inferior in terms of their benefits to the body.

• Broccoli has antibacterial properties and improves well-being in cases of cardiovascular disease.
• Brussels sprouts relax blood vessels and normalize blood pressure, improve vision, and are a source of iron.
• Red cabbage is rich in antioxidants that slow down aging and prevent cell destruction.
• Chinese cabbage strengthens the vascular system, reduces the risk of heart attacks, and helps with constipation.
• Cauliflower reduces inflammation in the body.

The other types are also very healthy, so it is recommended to alternate regular white cabbage with all the others in your diet.

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Types and varieties of cabbage with names and photos

Head cabbage

This group includes three types: white cabbage, red cabbage, and Savoy cabbage.

White cabbage

This is the most well-known and popular type of cabbage—its dense, firm heads, ranging in color from light green to white, are most commonly used in cooking. Varieties are categorized into early-, mid-, and late-season types, with some super-early varieties that ripen in just 2 months under favorable conditions. Early varieties have thin, tender leaves. Mid-season varieties are used for pickling and other preservation methods. If you want to eat fresh vegetables, it is better to grow the latest varieties, which store well.

Classic white cabbage is undemanding in terms of growing conditions: it does not require a greenhouse, can grow in poor soil (though it will need regular fertilization), and is not susceptible to cold. However, it will not grow without abundant watering, which should be considered when deciding to plant this crop in your garden.

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Red cabbage

This type of cabbage is similar to white cabbage but, unlike it, is colored a striking burgundy-purple. The leaves obtain their extravagant color from anthocyanins, which are known for their antioxidant properties—they protect against many diseases, promote youthfulness, and support cellular recovery.

This vegetable is most often eaten fresh or preserved in pickles. It can also be stewed or boiled, but when heat-treated, it turns gray-blue, making it look unappetizing.

Growing purple-red heads is a little more difficult than growing classic ones. This plant is very demanding in terms of soil and light — it will only yield a harvest on fertile soil in the sunniest location. In addition, due to its more extended ripening period, it is preferable to grow it from seedlings (only in southern regions can seeds be sown directly into open ground). On the other hand, this variety is considered to be more resistant to cold weather and less attractive to pests.

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Savoy

Another representative of the head variety group, distinguished by its very unusual leaves, corrugated with bubbly protrusions. Compared to other varieties, the heads are looser and smaller. It is mainly eaten fresh, less often used for side dishes and soups, and is not suitable for pickling.

Savoy cabbage contains less fiber than white cabbage; it is more tender and has no coarse veins, so it is easier to digest and absorb. It contains iron and zinc, which positively affect collagen production, reduce swelling, and strengthen the immune system.

However, despite its many advantages, this variety is less common in gardens than white and red cabbage, as it is more challenging to grow, does not store well, and produces a relatively modest yield. On the other hand, it is well protected from many cabbage infections thanks to its strong immunity.

There are only a few dozen varieties of this vegetable, the most famous of which are Verona (which has a red-purple hue), Vertu (which has a delightful taste and is less demanding in terms of growing conditions), and Zolotaya Rannaya (which does not crack during growth and can be stored slightly longer than others).

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With edible inflorescences

In this group of vegetables, it is not the leaves that are eaten, but the modified, overgrown flowers.

Colored

This variety of cabbage owes its name to an incorrect translation. In other languages, it sounds like “cabbage flower,” so it would be more accurate to call it “flower” rather than “colored,” but the latter option has become established.

Large, fleshy inflorescences are easily digestible and do not irritate the stomach and intestinal walls. The substances contained in the vegetable prevent chronic inflammation and gently regulate digestive processes. Additionally, it is rich in pectin, which helps lower blood cholesterol and promotes the growth of beneficial bacteria in the gastrointestinal tract.

The plant is usually grown from seedlings. It prefers fertile, loose soil and a location in the sun or partial shade. Throughout the season, it requires regular feeding and carefully planned watering (the soil should be moist, but water should not stagnate).

Along with traditional milky-white varieties, breeders have developed a wide range of colored varieties, including orange (Sunset F1, Cheddar F1) and purple (Amethyst F1, Lilac Ball F1).

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Broccoli

This vegetable is famous for its rich vitamin and mineral content. Protecting cell DNA, benefiting the cardiovascular and skeletal systems, strengthening the immune system with vitamin C, and supporting eye health are just a few of this vegetable’s beneficial properties.

Broccoli prefers cool, wet weather, making it suitable for successful growth in temperate and even northern latitudes. However, it requires good, fertile soil and ample sunlight. It likes frequent but not excessive watering (so that the soil remains slightly moist at all times) and periodic feeding. One primary inflorescence and several secondary inflorescences grow on a single stem. Since they do not develop simultaneously, the harvest from one plant can be collected over several weeks.

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Romanesco

The lovely Romanesco broccoli has a more delicate flavor than broccoli and cauliflower, and a tender texture. It is rich in vitamins (especially C, B, and K), beta-carotene (essential for good vision), and trace elements such as magnesium and potassium (which help combat stress).

Romanesco is a rare guest in the garden, which is not surprising, as it is pretty challenging to grow. It is particular about everything: it is either too cold or too hot, it needs to be watered regularly to prevent the soil from drying out and the air from becoming too dry, but at the same time, it should not be waterlogged. In addition, it thrives in light, but during the height of summer, the heads need to be shaded to prevent them from losing their characteristic taste and aroma.

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Brussels sprouts

This guest from Belgium boasts a wide variety of beneficial substances, including vitamins B, C, and PP, as well as potassium, manganese, iron, and iodine. Thanks to this composition, the vegetable has a comprehensive positive effect on health, particularly in cases of cardiovascular disease, diabetes, and hypertension.

The agricultural technology for growing this cabbage is nearly identical to that for white cabbage. Brussels sprouts like fertile soil, abundant watering, and lots of light, but there is one significant difference: despite their tiny size, they take much longer to grow and ripen. However, thanks to the crop’s cold resistance, this is not a big problem—harvesting can continue even after the first frost.

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Kohlrabi

The most delicious part of this vegetable is its thick, spherical stem. Its taste is reminiscent of white cabbage, but without the characteristic bitterness. Among its benefits are its high vitamin C content and relatively high levels of magnesium, potassium, calcium, and phosphorus. The vegetable is rich in fiber, which serves as food for beneficial bacteria, so including it in your diet improves the health of your intestinal microflora.

This crop is even easier to grow than the more popular varieties. Kohlrabi takes root in any soil, tolerates infrequent watering, is not afraid of cold weather, and ripens very quickly.

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Beijing

Beijing cabbage is a loose rosette or half-head of tender, crisp leaves. It is usually eaten raw, but can also be added to soups or stewed. Thanks to its high fiber content, it fills you up quickly. It helps normalize gastrointestinal function, while the vitamins and minerals it contains strengthen the immune system and improve overall well-being.

Growing this vegetable is not easy: it is very particular about both soil quality and light (it prefers partial shade but is sensitive to the length of daylight hours), and it dislikes both drought and overwatering, while also requiring regular loosening and weeding.

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Kale

Curly kale, or kale, is a leafy vegetable that does not form a head. It is considered a record holder in terms of vitamins and macro- and microelements. Additionally, it is high in protein, making it a must-have for health-conscious eaters. It is also suitable for those trying to lose weight — it provides a pleasant feeling of fullness despite its low calorie content.

Ease of cultivation is another plus for kale. It is frost-resistant, allowing it to be sown directly into open ground. It needs to be fed once every six weeks, but regular watering is desirable (every few days, and every day in hot weather).

It is better to harvest after the first frost, as the cold destroys the substances that give the vegetable its bitterness, and the leaves become sweeter.

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Ornamental

The types and names of cabbages for landscape design can vary greatly, as they comprise a diverse group of varieties, including hybrids bred from various representatives of this family. Almost all of them are edible, but they are more bitter and more brutal than traditional varieties, so they are not usually eaten.

These decorative plants beautifully adorn the garden in summer, late autumn, and even early winter. In the warm season, they look spectacular due to the original shape of their leaves (which can be fringed, carved, corrugated, etc.). With the onset of cold weather, they change color from bluish-green to purple-pink, which becomes brighter over time. Thanks to this, they enliven the area, making it more beautiful and cozy in the cold, when most plantings have already lost their aesthetic appeal.

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Which cabbage to choose

To choose the right variety of this vegetable, you need to consider many factors.

• To improve your health and well-being, you should plant varieties with the highest content of beneficial substances—kale, Brussels sprouts, broccoli, and red cabbage.
• If your family prefers this vegetable fresh, choose Savoy or Beijing cabbage; for pickling and preserving, choose white and red cabbage.
• If you have stomach problems, plant the most tender cabbage that does not irritate the digestive system — Savoy, Roman, or cauliflower.
• Consider whether you can provide proper care for the crop. If you visit your dacha once a week and are just starting in gardening, it is better to choose unpretentious varieties—such as white cabbage, Brussels sprouts, or kohlrabi.
• Also, take into account the climate and choose varieties that will grow well in your region.

Tip: You can use not only decorative varieties of vegetables to decorate your garden, but also those intended for consumption. If you look at different types of cabbage in pictures, you will notice that kale, romanesco, and red peking cabbage are in no way inferior in appearance to decorative varieties.

❓ Questions and answers

What cabbage varieties are best suited for U.S. climates?

The best cabbage varieties depend on your USDA hardiness zone. In many regions, short-season and cold-tolerant varieties (such as early white cabbage or Savoy) perform well. For warmer climates, consider heat-tolerant types like “Red Acre” or “Ruby Perfection.” Also, Brussels sprouts, kale, and kohlrabi tend to thrive across a wide range of zones when planted at the right time.

When should I plant cabbage in the U.S. for optimal growth?

Generally, cabbage is a cool-season crop. In most parts of the U.S., sow seeds indoors 6–8 weeks before the last spring frost, then transplant 2–3 weeks before the frost ends. For a fall harvest, sow seeds in midsummer so heads form in cooler autumn weather. Avoid planting during the peak of summer heat, as this can cause bolting or poor head formation.

How do I prevent common pests and diseases in cabbage plants?

To reduce pest and disease issues:

• Use crop rotation (don’t plant cabbage family plants in the same spot year after year).
• Use floating row covers to block insects such as cabbage worms and aphids.
• Keep the soil healthy and well-drained, and avoid overhead watering to minimize the risk of fungal diseases.
• Scout often and remove infected leaves early. Use organic controls, such as neem oil or Bacillus thuringiensis, for worm infestations.

How long can different cabbage varieties be stored after harvest?

Storage times vary by variety. Firm-headed cabbages (white, red) can often be stored for 2–4 months in cold conditions (32–40 °F, high humidity). Savoy and loose-leaf types store less well (a few weeks). For extended storage, keep whole heads unwashed, wrap them in plastic, or store them in crisper bins, and check regularly for spoilage.

Can I grow exotic cabbage types like Romanesco or ornamental cabbage in a U.S. home garden?

Yes — many gardeners grow Romanesco, colored “flowering” cabbages, and ornamental types. They may require extra attention, including good soil fertility, cooler temperatures, and care during hot seasons. They often serve both edible and decorative purposes. Plant them like other brassicas, but monitor for heat stress and pests.

Hi, I’m Ben Carter!

I’m a certified organic vegetable specialist with over 12 years of experience. I grew up on a farm in Iowa and have helped hundreds of gardeners grow bountiful harvests without unnecessary chemicals. On this site, I share my proven methods. If you have any questions, leave them in the comments!

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