Green cabbage and red cabbage are two common cabbage varieties you’ll see in grocery stores and farmers markets.
They can grow similar in size, almost up to the size of a bowling ball, and they’re both sturdy and dense.
They taste similar, too, with green cabbage tasting milder than red. But in a blind taste test, Berens suspects she’d have a hard time tasting the difference.
Distinctions in size, density, and taste arise depending on how and where they’re grown, not so much between the two varieties.
The most dramatic difference between these two varieties is their color, as well as any nutritional differences associated with that. With its deep hues, red cabbage contains more Vitamin E, C, and beta carotene than green cabbage.
Berens points out that the bigger the cabbage, the longer it will last. You can slice it, use half or a quarter of it for one recipe, and keep the unused portion in the refrigerator for weeks, so picking a large head is a good idea.
If you're making a braised dish and your cabbage has a few wilted leaves on the outside, the wilted leaves won’t matter since they’ll soften anyway in the cooking.
LIKE SHARE SAVE
FOR MORE STORIES