Green and Red Cabbage
A vegetable having a short stem surrounded by large wrinkled leaves that are packed together in a round broad head. It can be used cooked or raw in dishes ranging from corned beef and cabbage to coleslaw. Among the varieties are Savoy with green leaves, Napa, which has pale green to white leaves, red cabbage, and bok choy (Chinese cabbage) with white stems and dark green leaves.
A flavorful crinkled leaf cabbage, which is one of the best varieties for cooking. Its head consists of loose leaves, which vary in color from dark green to light green containing lacy patterned veins. The Savoy Cabbage is considered one of the best for eating but is not always readily available. When selecting, choose a head that feels heavy with leaves that are crisp and fresh looking without signs of browning. To store, wrap in a plastic bag and refrigerate for up to a week.