Cabbage is one of the oldest and most widely cultivated vegetables in the world, with a history of human cultivation stretching back over 4,000 years across Europe and Asia. It belongs to the same plant species as broccoli, kauliflower, kale, and Brussels sprouts, all of which were developed from the same wild ancestor through centuries of selective breeding. Today cabbage is grown on every inhabited continent and ranks among the top ten most produced vegetables globally, with world production exceeding 70 million metric tons annually.
Cabbage is an extraordinarily versatile cool-season crop that thrives in temperatures between 45°F and 75°F (7°C to 24°C) and can tolerate light frosts, making it one of the most cold-hardy of all commonly grown vegetables. It is grown in USDA zones 1 through 9 depending on the variety and season, and most varieties mature in 70 to 120 days from transplant. Individual heads range dramatically in size from compact 1-pound mini varieties to enormous storage types exceeding 10 pounds, and colors span green, red-purple, white, and blue-green.
Nutritionally, cabbage is one of the most impressive vegetables available to home and commercial growers alike. It is exceptionally rich in vitamin C, vitamin K, folate, and dietary fiber, and contains powerful antioxidants and anti-inflammatory compounds including glucosinolates that have been extensively studied for their potential cancer-preventive properties. A single cup of raw cabbage contains only around 22 calories, making it one of the most nutrient-dense, low-calorie vegetables in existence.
Cabbage is a cornerstone ingredient in the culinary traditions of dozens of cultures worldwide, from German sauerkraut and Korean kimchi to Irish colcannon and Eastern European stuffed cabbage rolls. It is equally at home eaten raw in slaws and salads, braised slowly with butter and aromatics, fermented into probiotic-rich condiments, or pickled for long-term preservation. The extraordinary range of varieties available to growers today — spanning heirlooms hundreds of years old to modern disease-resistant hybrids — makes cabbage one of the most rewarding and culinarily versatile vegetables any gardener can grow.
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Types of Cabbage
1. Golden Acre
Golden Acre is a classic, early-maturing green cabbage that produces compact, round, solid heads weighing 2 to 3 pounds and maturing in just 65 to 75 days from transplant, making it one of the fastest green cabbages available to home gardeners. The tight, dense heads have pale green outer leaves and a crisp, mild-flavored interior that suits both fresh eating and short-term storage. It is a reliable, widely grown heirloom variety that has been popular with home gardeners for well over a century.
2. Copenhagen Market
Copenhagen Market is a dependable, early-season green cabbage producing round, solid, blue-green heads weighing 4 to 6 pounds and maturing in around 72 days. It is one of the most widely grown open-pollinated green cabbage varieties in the world and has been a staple of commercial and home vegetable gardens since its introduction in the early twentieth century. The heads are firm, sweet-flavored, and well-suited to fresh use, coleslaw, and short-term cool storage.
3. Savoy King
Savoy King is a popular hybrid savoy cabbage producing large, round heads of heavily crinkled, dark blue-green outer leaves enclosing a pale, tender interior that is notably sweeter and more delicately flavored than standard smooth-leafed green cabbages. Heads weigh 4 to 6 pounds and mature in around 90 days, and the deeply crinkled, textured leaves hold sauces and dressings exceptionally well in cooked dishes. It is widely regarded as one of the finest savoy varieties for both culinary quality and garden performance.
4. January King
January King is a stunning, dual-purpose cabbage producing large, semi-savoy heads with beautifully crinkled blue-green leaves flushed with vivid purple-red tones that intensify dramatically after frost exposure, making it one of the most visually striking cabbages in the kitchen garden. Heads weigh 3 to 5 pounds and mature in 150 to 180 days, making it a long-season variety planted in summer for harvest through autumn and winter. It is extraordinarily cold-hardy, surviving temperatures well below freezing in the garden, and has been grown in British kitchen gardens for several hundred years.
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5. Red Acre
Red Acre is one of the most popular and widely grown red cabbages for home gardens, producing compact, round, solid heads of deep red-purple with a firm, dense interior that weighs 2 to 4 pounds and matures in around 75 to 80 days. The vivid red-purple coloring deepens after exposure to cool autumn temperatures and the flavor is pleasantly peppery and slightly earthy, improving further after light frost. It is an excellent variety for pickling, braising, red coleslaw, and long-term cool storage.
6. Mammoth Red Rock
Mammoth Red Rock is a large, late-season red cabbage producing big, solid, deep purple-red heads weighing 6 to 8 pounds or more and maturing in around 95 to 100 days. It is one of the best red cabbage varieties for long-term storage, keeping well in cool conditions for several months after harvest. The dense, tightly packed heads have a robust, slightly peppery flavor that suits braising, pickling, and fermentation equally well.
7. Kalibos
Kalibos is a distinctive and beautiful heirloom red cabbage from the Czech Republic with an unusual pointed, conical head shape quite unlike the round form of most red cabbages. Heads weigh 2 to 3 pounds and mature in around 75 days, and the deep red-purple leaves have a sweet, mild flavor that is less peppery than many other red varieties. It is highly ornamental in the kitchen garden and produces excellent quality heads for fresh eating, braising, and fermenting.
8. Integro
Integro is a reliable, disease-resistant hybrid red cabbage producing large, very dense, round heads of uniform deep red-purple that weigh 5 to 7 pounds and mature in around 85 days. It is one of the most commercially important red cabbage varieties grown in Europe and is valued by both commercial growers and home gardeners for its excellent uniformity, disease resistance, and long storage life. The tightly packed heads hold their color exceptionally well after cooking.
9. Savoy Perfection
Savoy Perfection is a classic, full-season savoy cabbage producing large, round, heavily crinkled heads weighing 4 to 7 pounds and maturing in around 90 to 100 days. The deeply blistered, dark blue-green outer leaves enclose a very tender, pale yellow-green interior with a sweet, delicate flavor considered superior to most smooth-leafed green cabbages for culinary use. It is an excellent variety for stuffed cabbage dishes, braising, and any cooked application where tender texture is valued.
10. Napa Cabbage
Napa Cabbage, also called Chinese cabbage, is a distinctly different type from round-headed Western cabbages, producing elongated, barrel-shaped heads of pale, tightly packed leaves with broad, crisp white midribs and tender, lightly flavored pale green leaf blades. Heads typically weigh 4 to 6 pounds and mature in 70 to 80 days, and the mild, sweet, slightly watery flavor makes it one of the most versatile of all cabbage types for both raw and cooked applications. It is the primary cabbage used in Korean kimchi and is a staple ingredient across East and Southeast Asian cuisines.
11. Bok Choy
Bok Choy is a non-heading Chinese cabbage that grows as an open rosette of thick, glossy, dark green leaves on broad, succulent, bright white stems rather than forming the dense, compact head typical of Western cabbages. Plants typically reach 10 to 18 inches in height and mature in 45 to 60 days, making them among the fastest-maturing members of the cabbage family. It is one of the most popular vegetables across East Asian cuisines and is valued for its crisp texture, mild flavor, and rapid growth from seed to harvest.
12. Baby Bok Choy
Baby Bok Choy is a miniature form of standard Bok Choy that produces compact rosettes of glossy dark green leaves and white stems reaching only 4 to 6 inches in height at maturity. It matures in 35 to 45 days and the small, tender plants are harvested whole and used in stir-fries, soups, and steamed dishes across East Asian cooking. The smaller size and more tender texture compared to full-sized Bok Choy have made it increasingly popular in Western cooking and upscale restaurant kitchens worldwide.
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13. Pak Choi Joi Choi
Joi Choi is a popular hybrid Pak Choi variety producing large, vigorous rosettes of dark green leaves on broad, pure white, crisp stems that reach 12 to 15 inches in height and mature in around 55 days. It is one of the most bolt-resistant Pak Choi varieties available, making it a reliable choice for spring and autumn growing when temperature fluctuations can cause premature bolting in less stable varieties. The crisp white stems and tender green leaves have a mild, pleasant flavor that suits stir-frying, braising, and steaming.
14. Michihili
Michihili is a tall, cylindrical Chinese cabbage variety that produces long, slender, tightly packed heads 18 to 24 inches in length with frilly, pale green leaves and broad white midribs, maturing in around 70 to 75 days. The mild, sweet, slightly mustard-tinged flavor is excellent raw in salads and slaws, and the long, slender head shape makes it particularly easy to slice for stir-fries and soups. It is a widely grown heirloom variety of Chinese cabbage that has been popular in both Asian and Western markets for many decades.
15. Wong Bok
Wong Bok is a compact, barrel-shaped Chinese cabbage producing short, broad, densely packed heads of pale, crinkled leaves with white midribs that weigh 4 to 5 pounds and mature in around 70 days. The flavor is mild and sweet with a crisp texture that holds up well in both raw and cooked applications. It is one of the most commonly grown Chinese cabbage varieties across Australia and New Zealand and is a reliable, adaptable variety for cool-season growing.
16. Deadon
Deadon is an exceptionally beautiful, cold-hardy hybrid savoy cabbage producing large, round, heavily crinkled heads whose blue-green outer leaves develop stunning purple-red blush tones after frost exposure, making it one of the most ornamental cabbages in the kitchen garden. Heads weigh 4 to 6 pounds and mature in around 105 days, and the flavor improves dramatically after hard frost, becoming sweeter and more complex. It is one of the finest late-season savoy varieties available for autumn and winter harvest.
17. Tundra
Tundra is an exceptionally cold-hardy, late-season green cabbage producing large, solid, blue-green heads weighing 6 to 8 pounds that mature in around 105 days and stand in the garden through severe autumn frosts without quality loss. It is one of the most frost-tolerant green cabbage varieties available and is particularly valued by growers in northern climates who need a reliable late-season storage cabbage. The dense, tightly packed heads store extremely well in cool conditions for three to four months after harvest.
18. Spitzkohl
Spitzkohl, also called Pointed Cabbage or Sweetheart Cabbage, is a German heirloom variety producing distinctively conical, pointed heads of tender, loosely packed, pale green leaves that weigh 2 to 3 pounds and mature in around 70 to 80 days. The loose, tender leaf structure and exceptionally sweet, mild flavor make it one of the finest cabbages for fresh eating, light sautéing, and quick braising where a delicate texture is valued. It is increasingly available in mainstream markets and has become popular with chefs for its superior eating quality.
19. Caraflex
Caraflex is a modern hybrid pointed cabbage producing compact, very neatly conical heads of pale green, smooth, tightly packed leaves that weigh 1 to 2 pounds and mature in around 75 days. The flavor is exceptionally sweet and mild with a tender, almost buttery texture that makes it one of the best raw eating cabbages available. It is increasingly popular in farmers markets and specialty food retail where its neat, elegant conical shape and outstanding eating quality command premium prices.
20. Gonzales
Gonzales is a compact, mini green cabbage producing very small, round, dense heads weighing only 1 to 1.5 pounds and maturing in around 66 days, making it one of the fastest and most compact green cabbages for small garden spaces and close spacing. The small heads are ideal for single-serving use and have a sweet, crisp flavor well-suited to fresh eating, quick pickling, and stir-fries. It can be planted as close as 12 inches apart, allowing significantly higher plant density than standard large-heading varieties.
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21. Farao
Farao is a popular early-season green cabbage hybrid producing medium-sized, round, very solid heads weighing 3 to 4 pounds that mature in just 63 days from transplant. The tight, heavy heads have a sweet, mild flavor and excellent internal quality, and the plant shows good resistance to splitting — a common problem with fast-maturing cabbages that remain in the ground after reaching maturity. It is a reliable, widely grown early variety in both commercial and home garden production.
22. Flat Head Cabbage
Flat Head Cabbage is a traditional Chinese variety producing distinctively flat, disc-shaped heads rather than the round or conical form of most Western cabbages, with pale, loosely packed, tender leaves that weigh 3 to 5 pounds and mature in around 70 to 80 days. The loose, tender leaf structure and very mild, sweet flavor make it excellent for stir-frying, braising, and pickling across Chinese cooking traditions. It is widely grown across East and Southeast Asia and increasingly available from specialty seed suppliers in Western markets.
23. Primo
Primo is a reliable, mid-season green cabbage producing medium to large, round, solid heads weighing 4 to 5 pounds and maturing in around 78 days. It is a widely grown commercial variety valued for its uniformity, firmness, and good resistance to cracking after rain. The crisp, mild-flavored heads are versatile for fresh use, coleslaw, pickling, and short-term storage.
24. Stonehead
Stonehead is an award-winning hybrid green cabbage producing extremely dense, rock-solid, round heads weighing 4 to 6 pounds that mature in around 70 days and resist splitting very well after reaching maturity. It is one of the most popular mid-season green cabbages for home garden production and has won the Royal Horticultural Society’s Award of Garden Merit. The exceptionally firm, tightly packed heads store well and have a crisp, sweet flavor.
25. Rio Verde
Rio Verde is a heat-tolerant, summer green cabbage hybrid producing medium-sized, round, solid heads weighing 3 to 4 pounds and maturing in around 75 to 80 days even in warm weather that would stress most standard cabbage varieties. It is one of the better options for gardeners in warmer climates or those wanting to extend the cabbage season into the summer months in temperate regions. The flavor is crisp and mild and the heads show good resistance to tip burn in warm conditions.
26. Alcosa
Alcosa is a compact, early savoy cabbage producing small to medium, round, heavily crinkled heads weighing 2 to 3 pounds that mature in around 72 days. The deeply blistered, dark green outer leaves protect a pale, tender, sweet interior that is excellent for cooked applications, and the small head size makes it practical for smaller households. It is a reliable, widely available savoy variety that performs well in both spring and autumn growing seasons.
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27. Drumhead
Drumhead is a large, flat-topped, traditional British heirloom cabbage producing very big, broad, slightly flattened heads of blue-green outer leaves enclosing dense, pale interior leaves that can weigh 8 to 12 pounds or more at maturity. It matures in around 100 to 110 days and has been grown in British kitchen gardens for several hundred years as a reliable winter storage cabbage. The large, dense heads store exceptionally well in cool conditions and have a strong, hearty flavor that suits long, slow braising.
28. Rodynda
Rodynda is a tall, upright-stemmed heirloom cabbage variety from Ukraine and Eastern Europe with a distinctive appearance — the heads sit atop a long, thick, bare stem reaching 18 to 24 inches in height, quite unlike the short, low stems of standard cabbages. The heads weigh 3 to 5 pounds and have a strong, robust flavor that suits fermentation into sauerkraut and long slow-cooking in traditional Eastern European dishes. It is an unusual and historically interesting variety increasingly sought after by heritage seed enthusiasts.
29. Tronchuda
Tronchuda, also called Portuguese Cabbage or Couve Tronchuda, is a traditional Portuguese variety producing large, open rosettes of broad, rounded, slightly blistered blue-green leaves with very wide, thick, white midribs that are themselves edible and have a texture somewhat similar to Swiss chard stems. The plants grow to 18 to 24 inches across and mature in around 60 to 70 days, and the leaves are used in the famous Portuguese caldo verde soup. It is a productive, adaptable variety that tolerates both cool and mild growing conditions well.
30. Couve Manteiga
Couve Manteiga, meaning Butter Cabbage in Portuguese, is a tall, non-heading Portuguese variety producing large, broad, dark green leaves with prominent white midribs on plants reaching 2 to 4 feet in height. The leaves are harvested individually over an extended period rather than as a single solid head, and the rich, buttery-textured leaves are a staple ingredient in traditional Brazilian and Portuguese cuisine. It is a productive, long-season variety that continues producing leaves for many months in mild climates.
31. Winningstadt
Winningstadt is a German heirloom cabbage with a distinctive, sharply pointed, conical head of dark blue-green, smooth, very tightly packed leaves that weigh 3 to 4 pounds and mature in around 85 to 90 days. It is one of the oldest named cabbage varieties still in cultivation, with records dating back to the mid-nineteenth century, and remains popular among heritage seed enthusiasts for its historical significance and solid garden performance. The dense, tightly packed heads store well and have a strong, classic cabbage flavor.
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32. Late Flat Dutch
Late Flat Dutch is a large, late-season American heirloom cabbage producing very broad, slightly flattened, dense heads of pale blue-green outer leaves weighing 8 to 15 pounds that mature in around 100 to 110 days. It is one of the finest traditional long-season storage cabbages available, keeping in cool conditions for four to five months after harvest, and has been a staple of American kitchen gardens since the colonial era. The enormous, dense heads have a strong, hearty flavor ideal for sauerkraut and long-cooked dishes.
33. Early Flat Dutch
Early Flat Dutch is the faster-maturing counterpart to Late Flat Dutch, producing similar broad, slightly flattened, blue-green heads weighing 6 to 10 pounds but in around 80 to 85 days rather than the 100-plus days of the late form. The large, dense, tightly packed heads have good storage quality and a classic, full-bodied cabbage flavor. It is a reliable and historically important American heirloom variety that remains widely available from heritage seed suppliers.
34. Premium Late Dutch
Premium Late Dutch is a large, late-season storage cabbage producing round to slightly flattened, very dense, blue-green heads weighing 8 to 12 pounds that mature in around 110 to 120 days and store exceptionally well in cool conditions for up to five months. It is one of the premier long-season storage cabbages available to home growers and was historically one of the most important commercial cabbage varieties grown across the northeastern United States. The firm, tightly packed heads have a robust, full-flavored character ideal for sauerkraut production.
35. Brassica Oleracea Capitata (Oxheart)
Oxheart cabbage is a distinctive variety producing small to medium-sized, sharply pointed, oval to heart-shaped heads of pale, tender, loosely packed leaves that weigh 2 to 3 pounds and mature in around 60 to 70 days. The tender, loosely packed leaf structure and very mild, sweet flavor make it one of the best cabbages for fresh eating and light cooking where a delicate texture is preferred over the dense firmness of solid-headed types. It is an old European heirloom variety increasingly sought after by specialty market gardeners.
36. Super Red 80
Super Red 80 is a modern hybrid red cabbage producing medium-sized, very dense, round heads of uniform deep red-purple that weigh 4 to 5 pounds and mature in around 80 days. It shows excellent resistance to splitting and tip burn and maintains its vivid color exceptionally well both in storage and after cooking, making it a popular choice for both home gardeners and commercial producers. The firm, tightly packed heads have a pleasantly peppery flavor well-suited to raw slaw, braising, and pickling.
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37. Pyongyang Cabbage
Pyongyang Cabbage is a traditional Korean Chinese cabbage variety producing tall, cylindrical, tightly packed heads of pale, sweet, crisp leaves with broad white midribs that weigh 5 to 7 pounds and mature in around 65 to 70 days. It is one of the primary cabbage varieties used in the production of traditional Korean kimchi and is valued for its crisp texture, high moisture content, and mild, sweet flavor that ferments beautifully. It is widely grown across Korea and increasingly available from Asian specialty seed suppliers in Western markets.
38. Yuki
Yuki is a Japanese hybrid Napa cabbage producing compact, cylindrical heads of very pale, almost white, tender leaves that weigh 4 to 5 pounds and mature in around 70 days. The flavor is exceptionally mild, sweet, and delicate, making it one of the finest Napa cabbages for fresh use in salads and slaws where a very light flavor is desired. It is widely grown in Japan and is increasingly available from specialty seed suppliers in North America and Europe.
39. Blues
Blues is a compact, disease-resistant hybrid green cabbage producing small to medium, round, dense, blue-green heads weighing 3 to 4 pounds that mature in around 75 days. It shows exceptional resistance to fusarium yellows, one of the most damaging soilborne diseases affecting cabbage in warm growing regions, making it a particularly valuable variety for gardeners in areas where this disease is a persistent problem. The firm, sweet-flavored heads are versatile for fresh use, coleslaw, and short-term storage.
40. Kilaton
Kilaton is a club root-resistant hybrid green cabbage producing large, round, solid, blue-green heads weighing 5 to 7 pounds that mature in around 110 days. It is one of the most important disease-resistant cabbage varieties available to gardeners in areas where club root — one of the most devastating soilborne diseases of the cabbage family — is present in the soil. The large, firm, well-flavored heads have good storage quality and are versatile for a wide range of kitchen uses.
41. Advantage
Advantage is an early-season hybrid green cabbage producing medium-sized, round, solid, blue-green heads weighing 3 to 4 pounds and maturing in around 68 days with good uniformity and resistance to splitting. It is a reliable, widely grown commercial and home garden variety valued for its consistent performance across a range of growing conditions and its tolerance of both cool spring and warm early summer temperatures. The crisp, mild-flavored heads are excellent for fresh use and coleslaw.
42. Charmant
Charmant is a Japanese hybrid cabbage producing small to medium, round, very dense heads of smooth, pale green to yellow-green leaves that weigh 2 to 3 pounds and have an exceptionally sweet, mild, almost buttery flavor that is among the finest of any round-headed cabbage variety. It matures in around 65 to 70 days and the sweet, tender interior is particularly well-suited to fresh eating, light sautéing, and quick pickling. It is widely grown in Japan and increasingly popular with specialty market gardeners in Western countries.
43. Parel
Parel is a very early, compact hybrid green cabbage producing small, round, very solid heads weighing 1.5 to 2.5 pounds that mature in just 55 to 60 days from transplant, making it one of the fastest-maturing round-headed cabbages available. The exceptionally quick maturity makes it valuable for early spring planting where the growing season before summer heat sets in is short. The small, dense heads have a crisp, mild flavor and are particularly useful for single-serving applications.
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44. Marner Lagerkohl
Marner Lagerkohl is a German heirloom storage cabbage producing large, round to slightly flattened, very dense, blue-green heads weighing 6 to 10 pounds that mature in around 110 to 120 days and store exceptionally well in cool root cellar conditions for up to six months. It is one of the premier traditional storage cabbages of northern Germany and has been grown by German market gardeners for well over a century. The firm, strongly flavored heads are ideal for sauerkraut production and long, slow winter cooking.
45. Red Drumhead
Red Drumhead is a large, traditional British heirloom red cabbage producing broad, slightly flattened, very dense heads of deep red-purple leaves weighing 6 to 10 pounds that mature in around 100 to 110 days. It is one of the oldest and most historically significant red cabbage varieties in British horticulture and has been grown in English kitchen gardens since at least the eighteenth century. The large, dense heads store well through winter and have a robust, peppery flavor that suits braising, pickling, and fermentation beautifully.
46. Famosa
Famosa is a high-quality, mid-season savoy cabbage hybrid producing large, round, heavily crinkled heads of dark blue-green outer leaves and pale, tender inner leaves that weigh 4 to 6 pounds and mature in around 85 to 90 days. It is considered one of the finest mid-season savoy varieties available, with outstanding internal quality, good disease resistance, and a sweet, delicate flavor that is excellent for both fresh and cooked use. It is widely grown in European commercial and home garden production.
47. Vertus
Vertus is a classic French heirloom savoy cabbage producing large, round, heavily crinkled, dark blue-green heads weighing 4 to 6 pounds that mature in around 90 to 100 days and show excellent cold tolerance in the garden through autumn and early winter. It is one of the most celebrated traditional French savoy varieties and has been grown in French kitchen gardens for well over a century. The sweet, tender, crinkled leaves are particularly valued for stuffed cabbage dishes and delicate braises where the flavor of savoy cabbage is preferred over smooth-leafed types.
48. Tiara
Tiara is a Japanese hybrid pointed cabbage producing small, neatly conical heads of pale, smooth, tightly packed leaves weighing 1.5 to 2.5 pounds that mature in around 60 to 65 days. The flavor is exceptionally sweet, mild, and tender, making it one of the most refined pointed cabbages available and a premium product in Japanese specialty vegetable markets. It is increasingly sought after by Western chefs and specialty market gardeners who appreciate its elegant shape and outstanding eating quality.
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49. Hispi
Hispi is one of the most popular and widely grown pointed cabbages in British kitchen gardens and farmers markets, producing compact, neatly conical heads of smooth, pale green, tightly packed leaves weighing 1.5 to 2.5 pounds that mature in around 60 to 70 days. The sweet, very mild, tender flavor and the elegant pointed shape have made it a favorite with chefs and home cooks who want a cabbage with refined eating quality rather than the stronger flavor of traditional round-headed types. It is available in both spring and autumn sowing forms.
50. Pyeongchang Alpine Cabbage
Pyeongchang Alpine Cabbage is a cold-hardy Korean variety developed for cultivation at high altitudes in the mountainous Pyeongchang region of South Korea, producing medium-sized, dense, round heads of crisp, sweet, pale green leaves weighing 3 to 5 pounds that mature in around 80 to 90 days even in cool mountain growing conditions. The high-altitude growing environment and cool temperatures produce heads with an exceptional sweetness and crispness that are particularly prized for fresh eating and kimchi production. It is a regionally important variety that is increasingly recognized beyond Korea for its outstanding flavor quality.