Article by Gil "hannaone"
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Image by hannaone: Red and Green Cabbage in the Produce Section
Weight information was obtained from the USDA food database.

Cabbage is native to Britain and Europe. Domestication probably happened in several locations in roughly the same time frame.
Cabbage is very versatile and can be used in a wide variety of cooked dishes or raw salads. Whole leaves may be used raw, or lightly steamed as wraps for meats or other vegetables.
Red and green cabbage have the same flavor profile and can be used interchangeably based on desired color. Red Cabbage may "bleed" color into any dish it is used in.

Bok choy has crunchy stems and crinkled, spinach-like leaves. Usually stir-fried with other ingredients, it can be steamed or sautéed and served as a side dish. Smaller heads of bok choy are known as baby bok choy, and are generally more tender than the larger variety.
Substitutes: Chinese broccoli, yau choy, napa cabbage, broccoli, Swiss chard, celery, collard greens, beet greens.

Napa, or Chinese cabbage originated near the Beijing area of China.
Cabbage is eaten raw, pickled, steamed, boiled, grilled, and fried.
The leaves can be used as wraps for various meats and other foods.
Baechu is a mild, sweet flavored, variety of Napa cabbage, similar to a cross between cabbage, iceberg lettuce, and celery. It has an oblong head with tightly packed pale green to white, crinkled, crisp leaves. Baechu is probably best known for it's use in the spicy Korean Kimchi dishes.

Savoy cabbage is milder than common cabbage and can be used in the same types of dishes.