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 White Cabbage
© Denzil Green
White Cabbage was actually really developed for Sauerkraut. It wasn't meant to replace other cabbages in other dishes. But in North America, the White Cabbages became popular with producers and retailers because they store -- well, basically forever.
Over time North American consumers who remembered other kinds of cabbages died off, and there is an entire generation now in North America who can't conceive of cabbage looking any other way. They also for the most part just walk on by, leaving it on the vegetable counter.
This cabbage in North America has been responsible for killing off cabbage as a vegetable that people actually use on a regular basis.
White Cabbages have firm, solid heads. They are not actually white; the leaves are very pale green with patches of white around the veins, though the outer leaves tend to be darker green than the ones inside which don't get the direct sunlight.
They mature late in the fall.
Select firm ones heavy for their size, that look crisp.
Cooking Tips
 White Cabbage
© Denzil Green
Great for Sauerkraut or Coleslaw, but not much else.
If you live in North America, start asking your retailers for Savoy Cabbage.
Also called:  Cole Slaw Cabbage
Drumheads
Winter Whites Brassica oleracea capitata alba (Scientific Name)
Other entries for Cabbage
Bok Choy, Brussel Sprouts, Cabbage, Chinese Cabbage, Chinese White Cabbage, Kohlrabi, Quintal, Red Cabbage, Savoy Cabbage, White Cabbage
Other entries for Brassica Family
Broccoli, Cauliflower, Greens
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Agave, Artichokes, Asparagus, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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