Vegetable
Head
Head of Red Cabbage is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of red cabbage: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Wipe pans of excess fat before deglazing if you want a bright sauce.
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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 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 19 mg
- Salt 0.05 g
- Total Carbohydrate 7.06 g
- Dietary Fibre 2.44 g
- Total Sugars 3.09 g
- Complex / starch 1.89 g
- Protein 1.78 g
- Water 93.9 g
- Energy 28.3 kcal
- Water 93.9 g
- Carbohydrates 7.06 g
- Protein 1.78 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 535 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.6 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 143 µg
- Vitamin C 2 mg
- Vitamin E 1.4 mg
- Vitamin K 371 µg
- Minerals 272 mg
- Major Minerals 271 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.6 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 143.4 · vitamin-e: 1.4 · vitamin-k: 370.6 ·
Minerals
Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.
History
Market gardeners and growers selected red cabbage for flavour, yield and keeping quality, including named head portions.
Market gardeners and growers selected red cabbage for flavour, yield and keeping quality, including named head portions.
Market gardeners and growers selected red cabbage for flavour, yield and keeping quality, including named head portions.