The cabbage (Brassica oleracea var. capitata) belongs to the Brassicaceae family and is a herbaceous, biennial, dicotyledonous plant with leaves forming a compact head. Interestingly, broccoli, cauliflower, collard greens, kohlrabi, Brussels sprouts, Chinese kale, Chinese broccoli, broccolini, and broccoflower are all varieties of the same species: Brassica oleracea.
Originally bred from a leafy wild plant found in the Mediterranean region around 100 CE, cabbage’s English name derives from the French “caboche” (head). Varieties include red cabbage, Savoy cabbage, and Chinese cabbage.
Cabbages are commonly used both cooked and raw as a salad vegetable. They have a long shelf life and were a common winter vegetable before the advent of refrigeration and long-distance shipping of produce. Sauerkraut, a fermented cabbage, is often used as a condiment or side dish.
Bok choy (Brassica campestris) is an Asian relative of the common cabbage. The English term “Chinese cabbage” usually refers to a type of bok choy, particularly the Pekinensis variety.
There are two distinctly different groups of Brassica campestris, each with a wide range of varieties. The Pekinensis group is the more common of the two, especially outside Asia. Names such as da bai cai, pe-tsai, Chinese white cabbage, napa cabbage, and hakusai (Japanese) usually refer to members of this group. Pekinensis cabbages have broad green leaves with white petioles, tightly wrapped in a cylindrical formation and usually, but not necessarily, forming a compact head. This variety is particularly popular in northern China around Beijing (Peking), as well as in Japan and Korea.
The Chinensis group was originally classified as its own species under the name B. chinensis by Linnaeus. Smaller in size, the Mandarin term xiao bai cai, as well as the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage, are also employed. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. These varieties are popular in southern China and Southeast Asia.
Storage and Use
When purchasing cabbage, it’s best to choose firm, dense heads with crisp, brightly colored leaves. Store fresh cabbage in the refrigerator, where it can last for several weeks. For longer storage, cabbage can be fermented to make sauerkraut or kimchi, which can be kept for several months. In Asian cuisine, cabbage is used in a variety of dishes. Napa cabbage is a key ingredient in Korean kimchi, a fermented dish that serves as a staple side in Korean meals. It is also used in Chinese hot pots, Japanese soups, and stir-fries. Bok choy is often stir-fried or added to soups and noodles, pairing well with ingredients like garlic, ginger, and soy sauce. The versatility and long shelf life of cabbage make it an invaluable ingredient in many Asian culinary traditions.