Did you know ?
- 1 Cabbage, broccoli, cauliflower, kale, and Brussels sprouts are cultivars of Brassica oleracea.
- 2 A cabbage head is made of tightly overlapping leaves around a short stem.
- 3 Cabbage is harvested when its head is compact and firm.
Cabbage
Cabbage is a cool-season leafy vegetable with a compact head of overlapping leaves and a mild, slightly sweet flavor. It can be eaten raw or cooked and provides vitamin C, vitamin K, fiber, and folate with few calories.
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Nutrition
Detailed nutritional values of cabbage
Section titled “Detailed nutritional values of ”Values of 100g of raw green cabbage :
| Calories | 25 kcal |
| Proteins | 1.3g |
| Carbohydrates | 5.8g |
| of which sugars | 3.2g |
| Fiber | 2.5g |
| Fats | 0.1g |
Vitamins and minerals
Main vitamins
Main minerals and trace elements
Nutritional values may vary depending on variety, ripeness, and growing conditions.
Ripeness
How to know if cabbage is ripe ?
Section titled “How to know if is ripe ?”
Perfectly ripe
Market-ready cabbage has a compact head of tight dark green buds, a firm stalk, and a fresh vegetal smell with no yellow flowers.
How to recognize this state :
- Tight, compact florets
- Deep green to blue-green color
- Firm stalk that feels heavy for its size
- No open yellow flowers
- Fresh, mild cabbage-like aroma
- Cut stem looks moist rather than dry
- No slimy patches
- Leaves, if attached, still look fresh
Advice for ripe products
Use perfectly ripe cabbage quickly for best flavor and texture, or refrigerate it promptly to slow yellowing and moisture loss.
Selection
How to choose cabbage ?
Section titled “How to choose ?”To choose quality cabbage at the supermarket or market :
- Look for tight, compact florets with a deep green color
- Choose heads that feel heavy and firm
- Avoid yellow flowers, widespread yellowing, or limp stalks
- Check the cut stem for freshness rather than dryness or browning
- Prefer cabbage with no strong sulfur smell or excess moisture in the package
Storage and ripening
How to store and ripen cabbage ?
Section titled “How to store and ripen ?”How to store cabbage ?
- Keep cabbage cold in the refrigerator and use it as soon as possible for best quality.
- Store it unwashed in a loose or perforated bag so moisture can escape while the head stays hydrated.
- Keep it away from ethylene-producing fruits such as apples, pears, and bananas, which speed up yellowing.
- If cut into florets, refrigerate in an airtight container and use within a few days.
How to ripen cabbage ?
Cabbage is harvested for freshness, not for post-harvest ripening. Here is how to keep it at its best :
- Do not leave cabbage at room temperature to 'ripen' because quality declines quickly.
- If the head is very immature from the garden, let it remain on the plant rather than trying to ripen it after harvest.
- Use steaming, roasting, or stir-frying to bring out sweetness in firmer heads.
Health
Health benefits of cabbage
Section titled “Health benefits of ”- Rich in vitamin C, which supports normal immune function
- Provides vitamin K, important for normal blood clotting and bone health
- Contains fiber that supports digestive health and satiety
- Supplies folate, useful for cell growth and normal metabolism
- Low in calories while contributing useful micronutrients
Origin
What is the origin of cabbage ?
Section titled “What is the origin of ?”Origins of cabbage
Cabbage is a cultivated form of wild cabbage, Brassica oleracea, a species native to coastal western and southern Europe. It has long been grown in temperate regions and is now a widely used brassica vegetable.
Regions of origin
- Coastal western and southern Europe
- Temperate growing regions worldwide
Recipes
Cook cabbage according to its ripeness
Section titled “Cook according to its ripeness”Unripe
- Quick stir-fried baby cabbage
- Tender cabbage and pea salad
- Light cabbage soup
Perfectly ripe
- Roasted cabbage with olive oil
- Cabbage gratin
- Steamed cabbage with lemon
Overripe
- Creamy cabbage soup
- Cabbage puree
- Cabbage pasta sauce
Gallery
Cabbage across the world
Section titled “Cabbage across the world”There is no images yet. Submit one now to contribute to the gallery !
F.A.Q
Frequently asked questions
Section titled “Frequently asked questions”Warnings
Warnings and precautions for cabbage
Section titled “Warnings and precautions for ”- Discard cabbage that is slimy, moldy, or foul-smelling
- Wash thoroughly before eating to remove soil and debris
- People taking anticoagulant medication should keep vitamin K intake consistent rather than changing it abruptly
- Large amounts of cabbage may cause bloating or digestive discomfort in some people
Do not confuse with
Closely related to cabbage but forms a dense pale head rather than green florets.
A cabbage hybrid with smaller florets and longer, more tender stems.
A related brassica with pointed fractal heads and a slightly nuttier taste.