Cabbage
is a versatile and nutritious vegetable that finds its way into Indian dishes, offering a spectrum of flavors, textures, and culinary possibilities. Whether it's the crunchy
green cabbage
in a stir-fry, the vibrant
red cabbage
in a salad, or the tender
savoy cabbage
in a curry, each variety brings its unique charm to the Indian dining table.
Here are the popular varieties of cabbages available in markets.
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1. Green Cabbage (Brassica oleracea var. capitata):
Green cabbage, also known as
patta gobi
or bandh gobi in Hindi, is the most common and widely available variety in India. It has a dense, round-shaped head with smooth, light green leaves. Green cabbage is extensively used in Indian cooking to prepare dishes like cabbage sabzi, cabbage kofta, and cabbage paratha. It can also be shredded and added to salads or pickled for a tangy side dish.
2. Red Cabbage (Brassica oleracea var. capitata f. rubra):
Red cabbage, or lal gobi, is similar in appearance to green cabbage but has vibrant reddish-purple leaves. It is prized for its striking color and slightly peppery flavor. In Indian cuisine, red cabbage is often used raw in salads to add color and crunch. It can also be pickled or fermented to create tangy accompaniments like cabbage achar or kimchi.
3. Savoy Cabbage (Brassica oleracea var. sabauda):
Savoy cabbage, known as pattagobi or bandhakobi, features crinkled, textured leaves that are darker green compared to green cabbage. Its leaves have a sweeter taste and are more tender, making it suitable for stir-fries, soups, and stews. In Indian cooking, savoy cabbage is used in dishes like cabbage thoran, a South Indian stir-fry, or added to vegetable curries for added flavor and nutrition.
4.
Chinese Cabbage
(Brassica rapa subsp. pekinensis):
Chinese cabbage, commonly referred to as napa cabbage or Peking cabbage, is characterized by its oblong-shaped head and crisp, pale green leaves with white ribs. In Indian cuisine, Chinese cabbage is often used in Indo-Chinese dishes such as cabbage manchurian, where it is coated in a spicy sauce and stir-fried to perfection. It can also be used in soups, salads, and spring rolls for a refreshing crunch.
5. Pointed Cabbage (Brassica oleracea var. capitata f. acuta):
Pointed cabbage, also known as sweetheart cabbage, has a pointed, cone-shaped head with tender, sweet-tasting leaves. This variety is popular in Indian cuisine for making stuffed cabbage rolls or cabbage curry. Its delicate flavor and tender texture make it ideal for steaming, braising, or sautéing alongside other vegetables.
6.
Drumhead Cabbage
(Brassica oleracea var. capitata f. alba):
Drumhead cabbage, also called banded cabbage or cabbage head, has a large, round head with tightly packed, smooth leaves. It is commonly used in Indian cooking to prepare dishes like cabbage pakoras, where the leaves are coated in chickpea flour batter and deep-fried until golden and crispy. Drumhead cabbage can also be used in vegetable pulao, biryanis, or mixed vegetable curries for added texture and flavor.
