Cabbage is the "king" of the cruciferous family of vegetables, which also includes broccoli, Brussels sprouts, cauliflower, collards, kale, mustard greens, radishes, rutabaga, turnips, and other common vegetables. The members of this family of vegetables are currently receiving much attention for their impressive anti-cancer properties.
The three major types of cabbage are green, red, and Savoy. The color of green cabbage ranges from pale to dark green, while red cabbage has leaves that are either crimson or purple with white veins running through. Both green and red cabbage have smooth-textured leaves, while the leaves of Savoy cabbage are more ruffled and yellowish green in color. The flavor of Savoy cabbage is more delicate and mild than the characteristic definite taste and crunchy texture of red or green cabbage. Because the inner leaves of cabbage are protected from the sunlight by the surrounding leaves, they are often lighter in color.