The many varieties of cabbage can be wildly dissimilar, but most have a short, broad stem and leaves or flowers that form a compact head. The most common cabbages are green and red cabbage, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale. They're loaded with vitamin C, fiber, and possibly cancer-fighting compounds to boot.

Chinese leaves = Chinese cabbage = Napa cabbage (USA)= Da Baicai (Mandarin) = Wong Nga Bak (Cantonese) = Peking cabbage

There are almost as many names for this member of the brassica family as there are ways of cooking it. It is a cool season vegetables, most abundant from November through to April, but available all year round. There are three common varieties which all look similar, but differ in length, width and tightness of leaf.

Chinese leaves have a delicate sweet aroma with a mild cabbage flavor that disappears completely when the vegetables is cooked. The white stalk has a crunchy texture, and it remains succulent even after long cooking.

This is a very versatile vegetable and it can be used in stir-fries, stews, soups or salads. It will absorb the flavors of any other ingredients with which it is cooked - be they fish or shellfish, poultry, meat or vegetables - and yet retain its own characteristic flavor and texture in Asian or Chinese restaurants, braised Chinese restaurants, braised Chinese leaves are often served as a flavorsome base for roasted meats or duck.

su choy

This is just like napa cabbage, only elongated.

 

Bok choy = Chinese white cabbage = pak choi

Bok choy has glossy leaves that are a distinctive feature of this vegetable are dark green. The stalks, however, are pale, and range from light green to ivory white. Small heads of bok choy are called baby bok choy, and they're more tender than the larger variety. Of the baby bok choys, bok choy sum = Canton bok choy has small yellow flowers, while shanghai bok choy is a uniform light green, doesn't have flowers, and isn't as sweet. Bok choy is a perennial, and several varieties are available throughout the year.

Although bok choy is less delicate and does not taste as sweet as Chinese leaves, it has a distinctive flavor, which is a sort of cross between a mild cabbage and spinach.

Bok choy and Chinese leaves are interchangeable in most dishes, even through their, color and flavor are different. Bok choy can be used in soups and stir-fries, and is delicious when quickly braised, but should not be subjected to prolonged stewing.

Brussels sprouts

Green cabbage 

Cabbage is quite versatile. You can cut it into chunks, boil it, and serve it with corned beef or other fatty meats. you can also use cooked leaves as wrappers for meat filings, or shred raw ones for cole slaw. Select heavy heads of cabbage that have shiny leaves.

Red cabbage

Red cabbage tastes just like green cabbage, so your choice between them depends largely on which color you prefer.  One problem with red cabbage, though, is that the color tends to bleed and discolor surrounding foods.   Select heavy heads of cabbage that have shiny leaves.
 

Choi sum = you caixin (Mandarin) = flowering edible rape

Choi sum is a Cantonese word, meaning "cabbage heart". A member of the brassica family, it is related to oilseed rape. It has bright green leaves and thin, pale green stalks that are slightly grooved. The bright yellow flowers at the centre are responsible for its common name of Chinese flowering cabbage.

Choi sum has a pleasant aroma with a milk taste, and remains crisp and tender if correctly cooked and delicately flavored than other Asian cabbage.

A very popular green vegetable, choi sum can be used for soups or stir-fries, either solo or with other ingredients.

flowering kale = flowering cabbage

This is a beautiful cabbage used more often as a garnish than as a vegetables.