Vegetable
Cabbage
Cabbage is a heading brassica with dense leaves ranging from smooth green and red to crinkled Savoy. Raw it is crisp and peppery; cooked it becomes sweet and soft. It is foundational to slaws, sauerkraut, kimchi, stir-fries, stuffed leaves, and boiled dinners. Choose heavy heads with tight leaves. Red cabbage holds colour better with acid; Savoy is tender for wraps. Overcooking produces sulphur notes—brief heat or fermentation often tastes cleaner than long boils.
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 21.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.79 g
- Dietary Fibre 2.66 g
- Total Sugars 2.98 g
- Complex / starch 1.84 g
- Protein 1.86 g
- Water 87.7 g
- Energy 32.6 kcal
- Water 87.7 g
- Carbohydrates 6.79 g
- Sugars 2.98 g
- Monosaccharides 2.08 g
- Disaccharides 0.9 g
- Starch 1.84 g
- Amylose 0.46 g
- Amylopectin 1.38 g
- Digestible Starch 1.56 g
- Resistant Starch 0.18 g
- Fibre 2.66 g
- Soluble Fibre 0.93 g
- Insoluble Fibre 1.73 g
- Protein 1.86 g
- Plant Protein 1.77 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Vitamins 567 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.59 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 142 µg
- Vitamin C 32 mg
- Vitamin E 1.4 mg
- Vitamin K 368 µg
- Minerals 462 mg
- Major Minerals 455 mg
- Trace Minerals 6.6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 32 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.59 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 142.4 · vitamin-e: 1.4 · vitamin-k: 368.2 ·
Minerals
Sodium: 21.13 · Potassium: 387 · Calcium: 47 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
In the kitchen
Culinary partners and combinations that usually underperform with Cabbage.
Usually avoid with
Often clash in flavour or tradition
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Leafy brassicas were cultivated around the Mediterranean and later selected into headed forms.
Northern European fermented cabbage became a winter staple and shipboard food.
European colonists carried cabbage seed worldwide.
Kimchi traditions using napa and other cabbages defined Korean fermented vegetable cuisine at scale.