Exciting cabbage varieties and what you can do with them
07. October 2024

Healthy and versatile: everything you need to know about cabbage
Many types of cabbage are native vegetables that are grown regionally and available seasonally. They're all low in calories, inexpensive and easy to store. They also contain loads of vitamins and minerals, as well as healthy bitter compounds. While cabbage used to be considered a typical winter vegetable, broccoli and cauliflower, for example, are true summer favourites. And red or white cabbage is in season all year round.
Cabbage types – as diverse as the recipes
Some cabbage sorts taste best after cooking for a long time, while others are also great as raw vegetables in the kitchen. Here's a selection of the key cabbage varieties and their characteristics.
Brussels sprouts
A classic winter cabbage that only reaches full maturity after being exposed to frost. They were first cultivated near Brussels, which is how they came to be known as Brussels sprouts, and are in season from the end of September to April. They can be prepared in the traditional way as a vegetable, baked or even served as a salad. Our tip: serve them roasted and lightly caramelised from the oven - then they'll even win over die-hard cabbage sceptics!
Red cabbage
In Germany, for example, red cabbage instantly calls up associations with goose and dumplings - a November speciality where it is the quintessential winter cabbage! It belongs to the round cabbage varieties and can be kept in the fridge for up to 3 weeks. It's perfect for cooking, with the classic combination of apples, for example, and can also be frozen. But it's also delicious as a refreshing raw ingredient in salads or rice paper rolls in summer.
White cabbage
White cabbage is a typical autumn/winter variety and can be stored in the fridge for roughly two weeks. Its rich vitamin content makes it ideal for the darker months of the year. Sauerkraut made from white cabbage is an absolute classic. But it's just as good in casseroles with minced meat or as a creamy cabbage dish with meat and potatoes.
Pointed cabbage
Related to white cabbage but slightly smaller and with a more delicate flavour. It gets its name from its distinctive shape. For many, pointed cabbage is easier to digest and quick to prepare. Simply chop it roughly and fry in a little oil – delicious! But it can also be made into sauerkraut and serves as the perfect base for a coleslaw.
Savoy cabbage
A year-round cabbage variety. Its typically crinkled leaves give it plenty of bite, but it should be washed thoroughly before cooking. It's ideal for cabbage rolls, as a soup ingredient or even as a crunchy raw addition to salads.
Broccoli
Closely related to cauliflower, broccoli is in season from May to November. It's packed with vitamin C and folic acid and stays fresh in the fridge for up to 4 days. Roasted in the oven, it makes a perfect side dish for Asian meals, steaks or soups. In Japan, there's a special variety known as bimi, which is a cross between kai-lan cabbage and broccoli.
Kale
You either love it – or leave it! This winter classic, which hails from northern Germany, even boasts its own famous cabbage tours – excursions into the autumn countryside that end with a hearty green cabbage dish like the infamous Pinkel sausage with kale. The vegetable is very robust and needs to be cooked for a long time. However, kale is now very popular as a smoothie ingredient or roasted crisps. It's also low in calories and packed with vitamins!
Cauliflower
A particularly delicate member of the cabbage family. From October to April, the butter-yellow to snow-white cauliflower is an all-rounder for every kitchen. Whether boiled, grated, blanched or baked in the oven, as a salad or as a vegetable – it can be prepared in almost endless ways. Its little green brother is the romanesco, which is even more delicate to bite into and has a slightly nutty flavour.
Chinese cabbage
Botanically speaking, this cabbage is a cross between a turnip and pak choi. As its name suggests, it originates from Asia. It only became known in Europe in the 20th century. Thanks to its excellent storage qualities, it's in season from August to March. Whether cooked, fried or raw, it adds a delightful crunch to any dish. Chinese cabbage is the main ingredient in the now highly popular Korean dish kimchi.
New ways to cook with cabbage
Classics like fine red cabbage, savoury sauerkraut or a fresh white cabbage salad taste absolutely delicious, but why not explore some new culinary sides to the vegetable? Maybe start with some wonderfully crispy cauliflower bites with a tangy teriyaki sauce. Vegan finger food at its finest! Or okonomiyaki – pancakes made from white cabbage. Homemade kale chips are the ultimate snack trend and can be whipped up in no time. As you can see, cabbage has much more to offer! Just let our ideas inspire you. Enjoy and bon appétit.