Editing Cabbage (section)

===Cultivars===
[[File:Cabbage.jpg|thumb|White cabbage]]
There are several [[cultivar group]]s of cabbage, each including many cultivars:
* [[Savoy cabbage|Savoy]]&nbsp;– Characterized by crimped or curly leaves, mild flavor and tender texture<ref name=Ingram/>
* [[Spring greens (Brassica oleracea)]]&nbsp;– Loose-headed, commonly sliced and steamed<ref name=Ingram/>
* Green&nbsp;– Light to dark green, slightly pointed heads.<ref name=Ingram/>
* [[Red cabbage|Red]]&nbsp;– Smooth red leaves, often used for pickling or stewing<ref name=Ingram/>
* White, also called Dutch&nbsp;– Smooth, pale green leaves<ref name=Ingram/>

Some sources only delineate three cultivars: savoy, red and white, with spring greens and green cabbage being subsumed under the last.<ref>[[#Ordas|Ordas and Cartea]], p. 124</ref>