How much cabbage is good and different: all possible types in one article

If we are talking about cabbage, then first of all we imagine a traditional white-cabbage culture. It is this kind that has for many centuries occupied an honorable place on the beds and on our dining table. Quite often gardeners grow cauliflower and Beijing cabbage, less often broccoli, Brussels sprouts and kohlrabi. Does the list include the main varieties of vegetables? Let's try to bridge the gaps in our vegetable and gastronomic knowledge and talk about different cabbage.

General description of cabbage and its place in the plant classification system

Cabbage is a common and common vegetable that was grown, consumed, used for medicinal purposes in the Ancient World. It belongs to the family of cabbage plants, which includes not only annual and perennial herbs, but even shrub and semi-shrub forms. The composition of the family is estimated in hundreds of genera and thousands of species. Among the closest relatives of cabbage are turnips, rutabaga, mustard, rapeseed, horseradish, turnip and many others. All cabbage plants have a rooted root system, simple leaves. Their flowers are collected in inflorescences, and the fruit is a pod.

The genus Cabbage has more than 50 species. Wild forms of plants are common in the Mediterranean, Central Europe, Central and East Asia. In America they are not: there are cultivated varieties brought from Europe.

Varieties of cabbage

13 types of cabbage are cultivated in the Russian Federation. This is evidenced by the State Register of selection achievements allowed for use on the territory of the Russian Federation. Each species is divided into different varieties. In Russia, mainly cabbage forms are common, but gradually other varieties are becoming more popular.

The most common type is white cabbage

White cabbage is the most familiar, popular and widely available variety of culture in our latitudes. Its prevalence is evidenced by a large number of varieties represented in the State Register - more than 400. All of them have the main characteristic feature - a rounded and large fruit, which is formed from leaves in the center of the rosette.

Due to its composition, a white-headed beauty with regular use helps to prevent diseases of the gastrointestinal tract, kidneys, heart, normalizes sleep

The color of a fork of white cabbage ranges from almost white to dark green. The vegetable is rich in B vitamins, carotene, ascorbic acid, fructose, fiber, potassium, calcium and a number of other useful elements. Varieties vary in maturity, almost all tolerate low temperatures, but are demanding on nutrient and soil moisture.

White cabbage is universal in use. It can be eaten raw, stewed, cooked, baked, fermented, pickled. There are traditional dishes that cannot be cooked without cabbage - cabbage soup and borscht. Later varieties are perfectly stored, which allows to extend the consumption of fresh, nutritious vegetables.

When consumed fresh, white cabbage is an excellent source of ascorbic acid, and this makes the vegetable a wonderful way to combat winter vitamin deficiency

Fresh juice from white cabbage promotes the healing of wounds of the stomach and duodenum, as it contains antiulcer vitamin U.

Red cabbage

Red cabbage is the closest relative of white cabbage and differs from it only in color. The plug has a red-violet color, both outside and inside. Only the veins and the head of the head are painted white. Cabbage has such an unusual color due to a special pigment - cyanidine.

Red cabbage was bred by breeders of Western Europe in the 16th century. It came to Russia in the 17th century under the name "blue cabbage".

For pigment formation, the vegetable needs good illumination. In the shade, the leaves lose their color, forks are poorly formed. In addition to illumination, red cabbage makes high demands on the nutrition and moisture of the soil. But the culture tolerates low temperatures well.

Red cabbage has very dense heads of cabbage, which are perfectly stored until spring.

More than 40 varieties of this species are registered in the State Register of Breeding Achievements. They differ in maturity (from early to late), productivity, shade of leaf color. Red cabbage is used primarily in fresh form for the preparation of vitamin salads. This variety has certain disadvantages:

• coarser leaves compared with white;
• unappetizing, brown-gray appearance after heat treatment.

But there are many more positive qualities:

• it is stored for a long time,
• does not lose its attractive color when pickling and pickling;
• regular consumption of red cabbage normalizes the pressure and acidity of the stomach, strengthens the walls of blood vessels, improves metabolism;
• red cabbage is much richer than white cabbage in the amount of vitamin C (almost 2 times), carotene (almost 4 times).

When pickling red cabbage, you can use bay leaf, black pepper, cloves and even cinnamon, which interestingly complements the taste and aroma of the vegetable

Savoy beauty

If white cabbage is often called a lady in the cabbage family, then the Savoy gardeners were called the aristocrat. Her almost perfectly round head has a corrugated dark green wrap of curly bubble leaves with white veins. It is unusually beautiful, therefore it is often used not only to obtain forks, but also to decorate a personal plot.

Because of their corrugation, the heads of Savoy cabbage are quite loose, have a small weight.

Savoy cabbage has long taken root in European gardens, but has not yet earned well-deserved popularity in Russia

Savoy cabbage is grown in the same way as white cabbage. It is frost-resistant, not afraid of drought. It should be noted that corrugated cabbage leaves are not very fond of pests.

Selectively remove the heads of cabbage early varieties of Savoy cabbage begin in July, and later in October

In addition to its attractive appearance, Savoy cabbage has a rich composition, which makes it indispensable in the diet. The taste of leaves and head of cabbage is very delicate, slightly sweet. The culture is great for making cabbage soup, salads, pies with cabbage. Because of its friability, the head of vegetable is easily disassembled, so it’s easy to cook cabbage rolls in the leaves of Savoy cabbage, they are tender and juicy.

Savoy has very delicate leaves, which makes excellent cabbage rolls

Brussels sprouts

This variety can be called the rarest cabbage in our gardens. It is quite exotic: on a long stalk miniature bright green heads of cabbage 4-5 cm in size are formed. Up to 40 buds can ripen on one plant.

The stem of Brussels sprouts up to 60 cm high is covered with mini cabbage heads the size of a walnut

The culture is distinguished by a long growing season. Even with early sowing of seeds, the crop ripens no earlier than the end of September. Ideal conditions for Brussels are long, non-hot summers and moderate humidity. This variety of cabbage has some growing characteristics:

• it cannot be spudded, since the largest heads of cabbage are tied to the ground, below the stem;
• plants of tall varieties need support;
• Brussels sprouts cannot tolerate thickened plantings;
• so that the buds grow larger, pinch the top of the plant and cut off the leaves.

The most delicious are the cabbage brussel cabbage, which are still closed, but have already reached the desired size

Despite the late ripeness, Brussels sprouts have a lot of advantages:

• frost resistance;
• undemanding care;
• content of much more amino acids and vitamins than white cabbage;
• excellent preservation;
• universality in use. Bassets are put in salads, they can be fried, added to soups, stewed, frozen.

Brussels sprouts have a spicy nutty flavor, which is explained by the content of mustard oils in it.

Decorative views - garden decoration

Green, yellow, white, purple with a variety of shades and a combination of colors decorative cabbage - a worthy decoration of the most sophisticated flower beds. This variety of cabbage is used for autumn decoration of the site, when most of the flowers have already ended the growing season.

An interesting feature is the fact that autumn frosts do not destroy plants, but make them brighter and more expressive.

The State Register of Selection Achievements includes 12 varieties of this plant with a description of not only decorative properties, but also nutritional value. It turns out that salads can be prepared from ornamental cabbage, its leaves are pickled and frozen. They taste a bit bitter, have a rough structure, but are extremely rich in useful substances. For example, selenium - an element that regulates the activity of the immune system. In the greenery of ornamental cabbage, it is three times more than in other species.

Fresh leaves of this culture can be had all winter. To do this, it’s enough to dig a plant bush in the fall and transplant it into a large tank. Decorative cabbage will decorate your room and its fresh greens will always be at hand.

Photo gallery: decorative cabbage on personal plots

Kohlrabi

The name of this variety of cabbage consists of two German words: koil - cabbage and ribe - turnip. Her stembled is really somewhat reminiscent of a turnip. The plant itself is compact, consists of a root, a thickened stem and a small number of elongated and upward-directed leaves. The state registry of selection achievements recommends about 30 varieties of vegetables for growing in the Russian Federation. They differ in maturity (from early to late ripening), fruit mass (from 0.3 to 3 kg), skin color (from white to dark purple).

Among kohlrabi there are varieties with green, yellow, snow-white and purple color

Kohlrabi, like other varieties of cabbage, is grown by sowing seeds in the ground or through seedlings. She does not make special requirements for care, with the exception of the breathability of the soil. Only in loose soil do tender and juicy stems grow, but if they are not removed on time, then the flesh can become coarser and become fibrous.

Kohlrabi will grow in soils of any composition, except acidic and depleted, on which the stems will grow coarse-fibered and hard

To taste, the vegetable resembles a stalk of white cabbage, but without bitterness. The stempled contains a number of vitamins, a lot of potassium and calcium, fructose and glucose. This type of cabbage is recommended for diabetics. It is universal in use. Delicious mashed soups are prepared from kohlrabi, the fruit can be stuffed, pickled, added to salads. Stebleplod is perfectly stored in a dry and cool room.

Video: how to eat kohlrabi best

Kale

In Russia, 6 varieties of fodder cabbage are grown, but only one is registered in the State Register of Selection Achievements - Milestone. This plant, consisting of a powerful and succulent stem, which can reach a height of 2 m and large, ovate-elongated leaves. Their color may simply be green or have a purple hue.

Due to the powerful root system, cabbage can tolerate short drought

The feed value of this variety of cabbage is very high: it surpasses all fodder root crops and corn in nutritional value, and can be equated to an oatmeal mixture. The culture is in demand in various sectors of livestock: cattle, pigs, chickens and ducks eat it with pleasure.

The vegetable is unpretentious in cultivation, tolerates frosts well. It can be stopped by heat and excessive dryness of the soil. The main growth of the crop occurs in the fall, and given that an adult plant can easily tolerate frosts of -10 degrees, it can be harvested in November, that is, long-term consumption of green feed by livestock can be prolonged.

The crop yield is very high - up to 800 kg per hundred square meters.

Greens or vegetables - species similar to grass

Having seen some varieties of cabbage, you can take them for grass. The unusual form gives only an external difference with the usual heads of cabbage, and all the "cabbage" features are also characteristic of such original species.

Chinese cabbage

This variety of culture does not form a head or root crop. It looks more like a salad than a traditional cabbage. The state registry of selection achievements distinguishes it as a separate species and recommends 17 different varieties for growing. Chinese cabbage (or Pak Choy) is a vegetable crop consisting of elongated oval, bright green leaves on thick petioles.

Puck choi is cleaned throughout the season, until frost

The main advantage of Chinese cabbage is early maturity. Its early varieties have a very short growing season: just a month after planting, the leaves and petioles of the plant can be eaten. In this case, the vegetable does not have special requirements for soil fertility and temperature conditions.

Chinese cabbage can be grown and give a good harvest when planted at home.

Another important cultural advantage is utility. It contains a huge list of vitamins, trace elements such as phosphorus, iron, potassium, calcium, sodium and magnesium. Chinese cabbage is especially valuable in containing a large amount of lysine, which helps cleanse the blood. In China, this vegetable is considered a source of longevity.

Chinese cabbage greens are not stored for a long time, so it is better to use it immediately for cooking

The leaves of the Chinese woman will be tender, juicy and extremely tasty if they are removed on time without yellowing. Leaves no longer than 25-30 cm are considered ideal for collection. They are used in borscht, salads, and are great for making cabbage rolls. Petioles of cabbage, which make up almost half of the vegetable, are also consumed.

Fancy Kale

Kale does not head out. Its beautiful, carved and long leaves can be of varying degrees of curliness and various colors - from green to dark purple. Plant height depends on the variety and ranges from 30 to 90 cm.

This variety of cabbage is grown for various purposes.Someone decorates their plot with it - after all, the decorative properties of kale are also noted in the State Register of Selection Achievements. This species has high nutritional qualities. Cabbage leaves are added to salads, they can be stewed with meat, used as a side dish, salt, pickled, baked, made from them filling for pies. Especially tasty are the young leaves of the plant. Petioles and central veins of an adult vegetable become coarse and fibrous.

Two varieties of kale are listed in the State Register:

• Redbor;
  

  Redbor - late-ripening, superb quality kale hybrid with curly, dark purple leaves

• Reflex.
  

  Reflex kale is distinguished by openwork gray-green leaves, which have a low susceptibility to yellowing

Popular varieties include red and green feces. All varieties of kale tolerate lower temperatures - plants do not die even at -15 degrees. After exposure to frost, the leaves become sweeter and more aromatic.

Cabbage leaves go well with onions, tomatoes, dill, parsley

Exotic japanese cabbage

Japanese cabbage is distributed in its homeland as well as ours. This is a leaf-type cabbage; it does not form inflorescences. Its corrugated or smooth leaves have torn edges, strongly dissected. Outwardly, the plant does not look like cabbage at all, but judging by how quickly the main cabbage pest, the cruciferous flea, finds it, there is no doubt that the spreading leaf bush presented below belongs to the cabbage family.

Even a beginner gardener can grow Japanese cabbage, as it is unpretentious, heat and cold resistant

Japanese cabbage is a rare guest in our beds. But she deserves the attention of gardeners and its decorative, and usefulness. Culture refers to dietary products recommended for the prevention and treatment of cardiovascular diseases and diseases of the gastrointestinal tract. Since the plant has early ripening, it can be actively used for spring vitamin deficiency.

Harvest of Japanese cabbage can be harvested several times a season. After cutting, new leaves grow quite quickly.

Japanese woman can be added to salads, stewed with other vegetables, used in the preparation of soups. Its unusual leaves can serve as the basis and decoration of sandwiches.

Chinese cabbage

Peking cabbage is similar at the same time to cabbage and salad. Its juicy leaves with uneven edges form a rosette, in the center of which an elongated, cone-shaped, loose head is formed. The delicate parts of the leaves are most often painted in light green, and the bottom of the rosette and veins are white.

Not so long ago, red-headed Beijing cabbage appeared with purple leaves. The presentation of this variety is unusual and unique.

Typically, the weight of a head of Beijing cabbage varies between 1 kg

The Peking won its popularity by precocity and usefulness. It is not difficult to grow it, the main thing is to carry out the sowing in time and follow the rules for caring for the plant. Culture reacts sharply to the longitude of the day. With late spring sowing, poor soil and lack of moisture, it can release an arrow.

Peking cabbage is ideal for growing in greenhouses and in the open field, and the trouble brings no more than its white relative

Beijing cabbage is rich in a variety of vitamins; it contains especially high levels of ascorbic acid and carotene. The taste of Beijing is very delicate, it combines the taste of salad and cabbage. The vegetable has juicy, crunchy, elastic leaves that are great for preparing first and second courses, salads, they can be pickled, salted and even dried.

Video: Beijing cabbage and its benefits

An inflorescence instead of a head of cabbage

Broccoli, cauliflower - the name is familiar to everyone. In some ways they are similar, but there are differences.

Cauliflower

Cauliflower in popularity can be put in second place after white. It has a thick branched stem around which dense numerous inflorescences form. Most often they have a white or yellowish-cream tint. Recently, many new varieties have been developed that have different colors: pink, purple and even orange.

Nowadays, cauliflower is widespread and cultivated throughout Europe, in South and North America, China and Japan.

The State Register of Breeding Achievements recommends for growing more than 150 varieties of this variety. Among the proposed variety, you can choose varieties suitable for ripening, yield and care features. When growing cauliflower, the following nuances must be taken into account:

• the plant loves fertile soil;
• heads of cabbage should be shaded. In direct sunlight, inflorescences can get burns, which will lead to the appearance of brown spots;
• cabbage is hardy, but at temperatures below +10 degrees it does not tie inflorescences;
• the plant does not tolerate heat and drought;
• overexposed heads on the beds become loose and tasteless.

Cauliflower is rich in protein, potassium, calcium, iron, phosphorus, and a number of vitamins. She is known for her hypoallergenicity and dietary qualities, therefore it is recommended even for the first feeding of infants. In cooking, cauliflower is used as an independent dish, and in combination with other vegetables. It can be fried, boiled, baked, pickled, frozen and even salted.

It is impossible not to fall in love with rosy, fragrant, crispy outside and tender fried cauliflower in cheese breading!

When preparing dishes from cauliflower, it should be borne in mind that with a long heat treatment, the vegetable loses some of its beneficial properties.

Picturesque Romanesco

Romanesco is a type of cauliflower. This is an interesting and unusual form, which is distinguished by softness and tenderness of texture and taste, as well as decorativeness. Romanesco buds are arranged in a spiral and form spiky inflorescences.

Romanesco cabbage (Italian romanesco - Roman cabbage) - is the result of breeding experiments on crossing cauliflower and broccoli

The taste of Romanesco is pleasant, creamy nut without bitterness. Like ordinary cauliflower, it can be stewed, fried, and pickled. Due to its exquisite form, the vegetable is often used to decorate dishes.

Video: Romanesco cabbage - super food you have not tried

Healthy broccoli

Recently, gardeners are increasingly planting this kind of cabbage on their plots. The growing popularity is due to the unpretentiousness of the culture to the growing conditions and a rich selection of nutrients. You can plant it early, as broccoli easily tolerates cooling, it is undemanding to watering and fertility of the soil. In the first year, a large number of peduncles with dense groups of small buds at the ends are formed on the thick central trunk of broccoli. Together, peduncles make up a small loose head. Overgrown broccoli inflorescences can have a green color and its shades, there are varieties with purple and white buds.

In its appearance, broccoli is similar to cauliflower, but at the same time, the forming heads most often have a pronounced green color and small size

The broccoli head is cut off when it reaches a diameter of 10-17 cm and the buds do not begin to develop into flowers. With the right cut (at the base above the leaves), new inflorescences will begin to develop from the side buds. They will not grow as large as the central head, but they will not give in to taste and useful properties. Thus, the fruiting of broccoli can be extended for several months.

The yellow color of broccoli buds is evidence that the cabbage is overripe and not suitable for eating.

Harvest broccoli must be collected before the green buds open and turn into yellow flowers

Broccoli is characterized by a high content of useful elements: vitamins, minerals, protein and fiber. The use of a vegetable favorably affects the health of the body, it has an antioxidant effect, promotes the removal of toxins.

It is not recommended to store freshly cut cabbage heads for a long time - they quickly lose their usefulness. Preserving vitamins and other beneficial elements helps freeze the vegetable.

Broccoli does not need long-term heat treatment. It is steamed or blanched. This variety of cabbage is used in salads, soups, casseroles, vegetable stews, it can be preserved with rice and other vegetables.

Fried broccoli in batter is not only very tasty, but also looks very impressive

Broccoli cabbage is one of the best dietary products: in 100 g of vegetable contains only 34 kcal.

Cabbage which is not a cabbage

Very often we call cabbage such plants that have nothing to do with the family of the same name. Among them are iceberg lettuce and sea kale.

Iceberg lettuce

Iceberg - a head of lettuce. Its light green, slightly jagged leaves along the outer edge are folded into small, rounded, but loose heads, resembling white cabbage. The birthplace of this plant is California.

Iceberg salad does not require special conditions for growing and is easily grown on a personal plot, cottage or window sill

According to some reports, this form of salad got its name due to the fact that, to preserve freshness, the salad was transported in containers with ice. Other sources relate the name to the eucalyptus refreshing aftertaste of the salad.

Iceberg tastes like leaf lettuce, but because of its juiciness it has a pleasant crunch that is not peculiar to salad cultures. Iceberg is recommended to include not only adults but also children in the menu. It is able to relieve symptoms of fatigue, have a positive effect on the activity of the gastrointestinal tract and cardiovascular system, and improve the state of vision and skin integument.

Iceberg lettuce crispy head has a not very dense structure

Iceberg can be used only in its raw form, since during heat treatment it loses not only useful properties, but also its external attractiveness.

Sea kale

Sea kale is not related to cabbage. This is seaweed - kelp. Since time immemorial, it has been used in the diet of those people who live near the sea. Laminaria is common in the White, Kara, Okhotsk and Japan Seas. In places with a constant flow of algae form dense thickets along the coast. Her plates are brown in color, and the length varies from a few centimeters to 20 m.

Large underwater "algal forests" from kelp are usually formed at a depth of 4-10 m

The product got its popular name for its resemblance to shredded leaves of ordinary white cabbage, which underwent heat treatment.

There are a huge number of varieties of kelp, but only 2 types are used for food: sugar and Japanese. They have a pleasant taste and soft texture. Other species are also used by humans, but as technical raw materials and for medical purposes.

The composition of seaweed includes proteins, amino acids, a number of vitamins necessary for the human body. Of particular value is the content of a record concentration of iodine in bioavailable form. The rich composition makes seaweed both healthy food and affordable medicine. You can use seaweed in any form: dried, frozen, fresh or dried.

It is recommended to purchase not ready-made salads, but dried seaweed. It is very useful because it only loses excess moisture, but retains vitamins and minerals completely. Dry seaweed is very convenient in that you can make a salad from it at any time or serve with any dish.

With many useful properties, a powerful charge of vitamins, minerals, micro and macro elements, kelp should be present in our diet in reasonable quantities

Video: growing and harvesting all kinds of cabbage

Having become acquainted with the main types of cabbage and some of their characteristics, you can choose the most suitable variety for yourself. Planting beds with a unique vegetable will help to create a unique decor on the site. We hope that tasting organic cabbage delicacies grown in your garden will bring you real joy and pleasure.