Green cabbage has pale green leaves, while purple cabbage has vibrant, deep purple or red leaves.
Green cabbage is milder, while purple cabbage has a slightly peppery, more robust flavor.
Purple cabbage has more anthocyanins, providing additional antioxidants compared to green cabbage.
Both varieties are crunchy, but purple cabbage tends to be a little denser.
Green cabbage is commonly used in slaws, stir-fries, and soups, while purple cabbage is often used for its color in salads or pickling.
Both types can be stored in the fridge for up to two weeks but may have slight differences in shelf life due to water content.
Purple cabbage adds a vibrant touch to dishes, making it great for garnishes or color contrast.
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