From a botanical point of view, cabbage and cabbage actually belong to the same cruciferous family, which is a different variety of cabbage. Cabbage, also known as cabbage, has compact leaves, spherical or conical-shaped, wrapped in layers and a relatively compact texture. In contrast, cabbage leaves are looser, more flattened in shape, more wrinkled, and usually larger and flatter than cabbage.
In terms of nutritional value, both are low-calorie and rich in vitamins and minerals. They are rich in dietary fiber, which contributes to gut health. However, due to the differences in varieties, they will differ in the content of certain nutrients. Generally speaking, cabbage has a high vitamin C content, which has a good effect on enhancing human immunity; The content of minerals such as calcium and iron in cabbage is more prominent, which helps to the health of bones and blood.
When it comes to culinary applications, both cabbage and cabbage are extremely versatile. Cabbage is more suitable for stews or stir-fries due to its tight leaves, such as the classic cabbage stewed with tofu and stir-fried shredded pork with cabbage, etc., because its tight texture is not easy to spread during cooking and can maintain a complete taste. Because of its loose structure, cabbage is often used as a cold dish or as a filling, such as the well-known cabbage pork dumpling filling, or the refreshing cabbage salad, which can show the crisp and delicious characteristics of cabbage.
The two are also slightly different in terms of storage. Cabbage is more shelf-stable and can be stored for a longer time when placed in a cool and ventilated place; Cabbage needs to be moisturized, otherwise the leaves are easy to lose water and shrink, affecting the taste and nutrition.