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Vegetables · Brassicas

Cabbage

Dense head of tightly packed pale-green leaves, eaten raw in slaws or cooked in stir-fries, stews and rolls.

Also called: white cabbage, green cabbage, patta gobhi, lahana, repollo

110 recipes with it

What it is

Cabbage forms a firm, heavy head of smooth (white or green) or crinkled (savoy) leaves around a hard core. It is crunchy and sweet raw and becomes mild and tender when cooked. Red cabbage is a purple variety, napa cabbage is an elongated Asian type with softer leaves, and Brussels sprouts are miniature relatives.

Brassica oleracea (Capitata group)

How it’s used

  • Shredded raw in coleslaw and salads
  • Stir-fried with spices (patta gobhi sabzi)
  • Leaves stuffed and rolled (sarma, gołąbki)
  • Simmered in soups such as borscht and shchi
  • Fermented into sauerkraut

Characteristics

Taste
Sweet and peppery raw; mild and sweet cooked, sulphurous if overcooked.
Texture
Crisp and crunchy raw; silky when braised.
When cooked
Softens and sweetens with gentle cooking; overboiling brings out strong sulphur smells.
Sold as
fresh, fermented
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for boiling, Suitable for frying

Varieties

  • White / green
  • Savoy
  • Pointed (sweetheart)
  • Red

Kinds in our pantry

Storage

Refrigerated. Keep whole heads in the fridge crisper; they last well. Wrap cut cabbage tightly and use within a few days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
25 kcal
Protein
1.28 g
Carbohydrate
5.8 g
Fat
0.1 g
Fibre
2.5 g
Sugars
3.2 g

USDA FoodData Central: Cabbage, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Napa cabbage — Works in stir-fries and slaws; softer and cooks faster.
  • Red cabbage — Fine in slaws; changes colour and bleeds purple.

Related ingredients

Recipes with cabbage

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