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<h2>1. Green cabbage</h2>
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<p><b></b>The green leaf cabbage, also known as kubis in Bahasa Melayu,&nbsp;is a common and affordable vegetable found in grocery stores. It is widely used in many Asian dishes.&nbsp;<br /><b><br />Appearance: </b>Round, dense head with smooth, light green leaves<br /><b>Flavour:</b> Mild and slightly peppery<br /><b>Best used for: </b>Coleslaw, stir-fry, and soups<b></b></p>
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<h2>2. Red cabbage (Purple cabbage)</h2>
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<p><b></b>The red/purple cabbage adds a splash of colour to any dish. It&#8217;s similar to green cabbage in taste and texture, but with a touch of sweetness. The only distinction is its vibrant colour.<br /><b><br />Appearance: </b>Similar to green cabbage but with deep purple-red leaves<br /><b>Flavour: </b>Slightly peppery with a hint of sweetness<br /><b>Best used for: </b>Coleslaw, pickles, adding a pop of colour to salads</p>
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<h2>3. Napa cabbage (Chinese cabbage)</h2>
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<p><b></b>Napa cabbage has pale green leaves and is less dense compared to red and green cabbages. It originated in China, so it&#8217;s often referred to as Chinese cabbage as well.</p>
<p>Due to its high water content and delicate leaves, Napa cabbage tends to cook faster than denser cabbage varieties.﻿<br /><b><br />Appearance: </b>Oblong or cylindrical shape with tightly packed, crinkled leaves<br /><b>Flavour:</b> Mild and slightly sweet<br /><b>Best used for: </b>Kimchi, hot pot, stir-fry, pickles, and soups<b></b></p>
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<h2>4. Bok choy / Pak choi (Chinese white cabbage)</h2>
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<p><b></b>Who would have guessed? Bok choy is part of the cabbage family! It&#8217;s a Chinese cabbage that has pale to dark green leaves with a crunchy stem. There&#8217;s also baby bok choy, a smaller version usually used whole in stir-fries.<br /><b><br />Appearance: </b>Dark green, leafy vegetable with thick, white stalks<br /><b>Flavour:</b> Mild and slightly peppery, with a crisp texture<br /><b>Best used for: </b>Stir-fry, steamed sides, soups, and kimchi</p>
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<h2>5. Choy sum (Chinese flowering cabbage/sawi hijau)</h2>
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<p><b></b>Often mistaken for bok choy, choy sum is another leafy vegetable that&#8217;s part of the cabbage family. However, instead of thick, white stalks, it has thin, tender stems with yellow flowers.<br /><b><br />Appearance: </b>T<b></b>hin, tender stems with small, tender leaves. The stems may have small, undeveloped flower buds and yellow flowers.<br /><b>Flavour: </b>Mild taste with<b>&nbsp;</b>subtle sweetness, particularly in the stems and leaves<br /><b>Best used for: </b>Steamboat<b></b>,<b>&nbsp;</b>stir-fry, dim sum, blanched or steamed with oyster sauce<b></b></p>
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<h2>6. Savoy cabbage</h2>
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<p>Savoy cabbage is not only known for its crinkled leaves and tender texture but also appreciated for its mild and slightly sweet flavour. </p>
<p>Due to its tender nature, savoy cabbage cooks relatively quickly compared to some of the heartier cabbage varieties. Its leaves are more pliable and easier to work with, making it a versatile ingredient in the kitchen. <b></p>
<p>Appearance:</b> Loose, wrinkled leaves with a round or oval-shaped head<br /><b>Flavour: </b>More delicate and mild compared to green or red cabbage<br /><b>Best used for: </b>Soups, casserole, sautéed, and salads</p>
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<h2>7. Brussels sprouts</h2>
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<p><b></b>Brussels sprouts are small, green vegetables that resemble miniature cabbages. Known for their unique flavour profile, they are not traditionally used in Asian dishes. <br /><b><br /></b>Common cooking methods for Brussels sprouts include roasting, sautéing, and even pan-frying, which can enhance their natural sweetness and create a pleasant caramelisation on the outer leaves.﻿<b></p>
<p>Appearance:</b> Small, round, green buds or miniature cabbages along the stem of the plant<br /><b>Flavour: </b>Earthy, nutty, and slightly bitter<br /><b>Best used for: </b>Roasts, stir-fry, slaw, sautéed, and pastas</p>
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<h2>8. Korean flat cabbage (Korean spring cabbage/Bomdong)</h2>
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<p><b></b>Unlike Napa cabbage, Korean flat cabbage has leaves that cascade to the side, offering a crunchy, sweet texture. This variety is typically enjoyed during a specific season and appear spread out due to the cold weather in South Korea.<br /><b><br />Appearance: </b>Short and flat in shape with o<b></b>pen<b>&nbsp;</b>leaves that fall to the side<b></b><br /><b>Flavour: </b>Sweet leaves<b></b><br /><b>Best used for: </b>Kimchi, salads<b></b></p>
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<h2>Here are ways to differentiate lettuce:</h2>
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8 Different Types Of Cabbage So You Don't Feel Lost At The Grocery Store

8 Different Types Of Cabbage So You Don’t Feel Lost At The Grocery Store

9 Different Types Of Lettuce & What Dishes They're Best For