Red Cabbage contains twice as much vitamin C as green and is rich in anthocyanins, the powerful antioxidant mentioned above. Red cabbage is great sliced think and eaten in salads or lightly sautéed in chicken or vegetable broth for about 5 minutes.
Green Cabbage is the most popular of the cabbages and is rich in antioxidants. Green cabbage when cooked is best steamed for approximately 5 minutes.
Savoy Cabbage contains more beta-carotene than red or green, but is not as available. When cooked it is best sautéed lightly also.
Napa or Chinese Cabbage is often used in salads. It has the highest vitamin B content, folate, and zinc.
Bok Choy had a higher concentration of beta-carotene and vitamin A than the others. It has a mild flavor and is often found in oriental soups. Rinse Bok Choy, but do not soak in order not to lose its water soluble vitamins.