Cabbage is an indispensable ingredient in every Vietnamese family’s meal, as it provides essential nutrients. A variety of cabbage adds more dishes to the table. While the names of these vegetables may not be a challenge for experienced homemakers, they can be tricky for those who rarely cook. Here’s a guide to help identify different types of cabbage so you can shop at the market without having to ask the vendor.
1 Bắp Cải (Round Cabbage)
Recognized by its round shape, this type of cabbage has two varieties: white and purple. Its leaves are layered tightly, forming a compact head that is difficult to peel and feels heavy in hand. Bắp cải is versatile and can be boiled, steamed, stir-fried, or even used in salads.
2 Cải Thìa (Spoon Cabbage)
As the name suggests, this cabbage variety has leaves that resemble a spoon. It is commonly used for stir-frying, boiling, and making soups.
3 Cải Ngọt (Sweet Cabbage)
Cải Ngọt has a thinner stem and undivided leaves. Its color is a deep shade of green, and the leaves are flat and round, tapering towards the stem. This variety is perfect for stir-frying, boiling, and soups.
4 Cải Chua (Pickling Cabbage)
This variety is identified by its round or fan-shaped leaves with a wrinkled texture. It has a slightly spicy taste and is commonly used for making pickled vegetables.
5 Cải Thảo (Napa Cabbage)
Cải Thảo is characterized by its leaves curling into a cylindrical shape. The outer leaves are a deep green, gradually lightening towards the inner leaves. It is commonly used for making kimchi or can be dipped in hot pot, stir-fried, or steamed.
6 Cải Bó Xôi (Spinach)
Distinguished by its long stems and purple tint at the corners, this variety has round, deep green leaves. It is often used for making green smoothies, ideal for weight loss.
7 Cải Xoong (Water Spinach)
This variety has thin stems and small leaves, but there are plenty of them. It is perfect for hot pots or stir-frying.
8 Cải Bẹ Xanh (Mustard Greens)
Cải Bẹ Xanh has uneven, serrated leaves with thick stems that are grooved in the center. The leaves and stems have a slightly spicy and bitter taste. It is commonly used for making soups.
9 Cải Làn (Choy Sum)
This variety is easily distinguished by its branched and spreading leaves. The young stems grow tall and produce yellow flowers. It is perfect for stir-frying.
10 Cải Xà Lách Xoăn (Curly Endive)
This variety has curly leaves, long and slender stems, and a light green color. It is perfect for salads or can be eaten raw.
Now you know how to identify these common types of cabbage used in everyday cooking. We hope this guide helps you shop for the right cabbage without having to ask for assistance.
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