Cabbage: Varieties of and uses for this deathly and superstar veggie

Now that more is known about the health benefits of this once-humble vegetable, cabbage has become a nutritional superstar. There are hundreds of different types.

1. Bok choy is a variety of Chinese cabbage; it is used extensively in Asian cooking. It does not form a head and looks more like a leafy green vegetable than a cabbage. It is richer in beta-carotene and calcium than green cabbage. Cutting up bok choy: Use a sharp knife to separate the leaves from the white base.

2. Green cabbage is an all-purpose vegetable. It is the most common cabbage. The head is tight and has pale- to medium-green very crisp leaves.

3. Napa cabbage is also called Chinese cabbage. It has long white ribs and tender, pale green leaves. Its relatively mild taste works well raw in salads as it does not dominate. It is also good cooked in soups and stir-fries.

4. Red cabbage with its distinctive purplish red leaves, can be teamed with sweet ingredients in soups such as borscht and sides such as sweet and sour cabbage with apples. It is much used in Central European cuisines.

5. Savoy cabbage has tender, crinkled, pale green leaves. It has a milder flavour than that of green cabbage, with which it can be interchanged in recipes. It is used extensively in European cuisines.

Use cabbage leaves as steamer wrappers. Sprinkle thick fish fillets with fresh herbs such as tarragon or dill, and wrap in cabbage leaves. Steam over stock to which more of the same herbs have been added. The whole parcel can be eaten. Steam cabbage or bok choy leaves and wrap them around matchsticks of carrot and peppers. Serve the packets with a spicy dipping sauce. Stir-fry sliced cabbage and onions and add to coarsely mashed potato. Use as a stuffing for chicken or turkey for roasting. Did you know...that sauerkraut is simply pickled cabbage?

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