Nutritional profile

Cabbage is low in calories and high in water. USDA FoodData Central data show that it is a good source of vitamin C and vitamin K and also provides folate and fiber. Green and red cabbage are both fairly light in calories, with most of their weight coming from water.

In the kitchen

Cabbage is used raw in slaws and salads and cooked in soups, stir-fries, braises, sautés, and stuffed dishes. It can be roasted in wedges, added to noodle dishes, or fermented into sauerkraut. Red cabbage is often cooked with vinegar or apples, while green cabbage is common in slaw and skillet dishes.

Choosing & preparing

Choose heads that feel dense and firm, with crisp leaves and no widespread browning or slime. Outer leaves may be rough, but the inside should look fresh and tight. Rinse and remove damaged outer leaves before cutting.

Flavor pairings

Cabbage pairs well with apples, vinegar, mustard, onions, pork, caraway, dill, butter, and potatoes. It also works well with chilies and soy-based sauces.

Tips

Quick cooking keeps cabbage crisper, while long cooking makes it softer and sweeter. Salt can help draw moisture from shredded cabbage for slaw. Save the core and outer leaves for stock or soup if they are still sound.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.