By Ben Matthiesen|Published on August 29, 2022|Updated on January 23, 2025
Few plants offer as much variety and kitchen potential as the humble cabbage family. Whether you’re looking for a hearty winter side or a fresh summer crunch, these popular cabbage varieties have got you covered. Here’s a look at some favorites and why they deserve a spot in your garden (and on your plate).
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++Red Cabbage (Brassica oleracea var. capitata f. rubra) Red cabbage gets its name from its stunning purple-red leaves, which turn an even deeper, more vibrant hue when cooked. Fun fact for my fellow garden nerds: the color actually acts like a natural pH indicator! If your soil is more acidic, the cabbage will lean towards a bright red; in more alkaline soil, it’ll look more bluish. Taste-wise, it’s a bit sweeter than its green cousins, making it a go-to winter staple for roasting or braising.
++Broccoli (Brassica oleracea var. italica Plenck)
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Broccoli is actually a close relative of cauliflower. But instead of one solid white head, it produces a cluster of tight, green flower buds. Originally hailing from Asia, it took a little longer to become a household name in the West than other cabbages, but boy, is it popular now! It’s not just a side dish anymore—it’s the star of everything from stir-frys to creamy soups.
++Kale (Brassica oleracea var. sabellica)
In many parts of the world, kale has reached absolute cult status. It’s not just a trendy superfood, though—it’s a powerhouse of nutrition. Kale packs enough Vitamin C to give lemons a run for their money! It’s incredibly cold-hardy, making it the perfect winter garden crop to keep your immune system strong when the temperatures drop.
++Cauliflower (Brassica oleracea var. botrytis)
Cauliflower is a fast grower that rewards you with a heavy harvest. While we usually focus on the “curd” (the white head), the surrounding leaves are actually great in bakes and gratins too. Because it has a milder, more neutral flavor than punchy greens like kale, it’s incredibly versatile and widely grown by home gardeners everywhere.
++Savoy Cabbage (Brassica oleracea convar. capitata var. sabauda L.) Savoy cabbage is the beauty of the cabbage patch. Instead of smooth, tight heads, it features gorgeous, crinkly, ruffled leaves that are loosely packed. These flexible leaves are perfect for making cabbage rolls (roulades). It’s been a garden favorite for centuries because it’s hardy, reliable, and available almost year-round.
++Kohlrabi (Brassica oleracea var. gongylodes L.)
Kohlrabi is the “alien” of the cabbage family. Unlike the others, we don’t eat the leaves or the buds, but rather the swollen, bulb-like stem. The best part? It grows right above the soil, so harvesting is a breeze—no digging required! You can eat it raw for a crunchy snack, cook it up like a potato, or even slice it thin for an elegant vegetable carpaccio.
++Brussels Sprouts (Brassica oleracea var. gemmifera)
Brussels sprouts are like tiny, bite-sized cabbages growing along a tall stalk. If you find them a bit too bitter, here’s a pro tip: blanch them in water with a splash of milk, or sauté them with a little butter and sugar to bring out their natural sweetness. They are nutritional heavyweights, loaded with Vitamins A and C plus essential minerals.
%%Wild Cabbage
Lately, there’s been a huge comeback for heirloom and “forgotten” vegetables. If you want to try something unique, look for Wild Cabbage. This is the ancestor of all the varieties listed above! It still grows wild along the Atlantic coasts of Europe. With its ruffled leaves and dainty yellow flowers, it’s a must-grow for anyone who wants to experience the “original” flavor of the cabbage family.
