Vegetable
Whole Head
Cabbage whole head is a prepared form of the head, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
Preparations
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 0.26 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.3 mg
- Salt 0.05 g
- Total Carbohydrate 7.35 g
- Dietary Fibre 2.48 g
- Total Sugars 2.82 g
- Complex / starch 2.03 g
- Protein 1.69 g
- Water 94.2 g
- Energy 29.9 kcal
- Water 94.2 g
- Carbohydrates 7.35 g
- Protein 1.69 g
- Fat 0.26 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 575 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.64 mg
- Vitamin B5 — Pantothenic Acid 0.32 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 154 µg
- Vitamin C 2 mg
- Vitamin E 1.51 mg
- Vitamin K 400 µg
- Minerals 311 mg
- Major Minerals 309 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.64 · vitamin-b5-pantothenic-acid: 0.32 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 154.2 · vitamin-e: 1.51 · vitamin-k: 399.6 ·
Minerals
Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.
History
Cold storage and transport made cabbage a year-round kitchen staple in many regions, including named whole head portions.
Cooks bought prepped forms of cabbage for speed while markets still sold whole produce, including named whole head portions.
Market gardeners and growers selected cabbage for flavour, yield and keeping quality, including named whole head portions.