Cabbage varieties

Cabbages are among the most versatile vegetables in the kitchen. From tender pointed cabbage and crisp white cabbage to more robust varieties such as Savoy cabbage and red cabbage, each type has its own flavour, texture, and culinary possibilities.

On this page, you will discover different types of cabbage and how they are used in the kitchen. Some varieties are delicious raw in salads, while others come into their own when braised, stir-fried, or slowly cooked in warm dishes.

  • Witte kool

    White cabbage

    White cabbage is a firm cabbage with a fresh flavour and crisp texture. It is used raw in salads, but also braised, stir-fried or added to soups.

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  • Rode kool

    Red cabbage

    Red cabbage has a slightly sweet flavour and a firm texture. It is often braised, but is also delicious raw in salads.

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  • Savooiekool

    Savoy cabbage

    Savoy cabbage is known for its crinkled leaves and mild cabbage flavour. It can be braised, stir-fried, boiled or used in soups.

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  • Spitskool

    Pointed cabbage

    Pointed cabbage is tender, slightly sweet and cooks quickly. This makes it ideal for stir-fries, quick braises or eating raw.

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  • Bloemkool banner

    Cauliflower

    Cauliflower is a mild and versatile vegetable with a delicate texture. It can be boiled, steamed, roasted or used in soup and purée.

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  • Broccoli banner

    Broccoli

    Broccoli is a versatile vegetable belonging to the cabbage family and is loved for its crunchy texture and mild flavor.

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  • Spruiten

    Brussels sprouts

    Brussels sprouts are small cabbage vegetables, loved for their full flavour, firm bite and versatility in autumn and winter dishes.

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Flavor, preparation and culinary uses

Cabbages in the kitchen

Cabbages are used in many different cuisines and are remarkably versatile. Some varieties are delicious raw in salads, while others come into their own when braised, stir-fried, boiled or roasted.

White cabbage and red cabbage are often used in salads and classic side dishes, while cauliflower, broccoli and Brussels sprouts are usually prepared warm. Thanks to their firm texture, many cabbages are suitable for both quick preparations and slow-cooked winter dishes.

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Tips for keeping cabbages fresh for longer

Storing cabbages

Cabbages generally keep quite well, which makes them convenient to have on hand in the kitchen. How long they stay fresh depends on the variety and on the way you store them.

Store cabbages in a cool place, preferably in the refrigerator or another fresh, cool spot. Whole cabbages usually keep longer than cut pieces. Once you cut into a cabbage, cover the cut side well so the vegetable dries out less quickly and retains its flavour better.