Cabbage

Cabbage is a versatile vegetable valued for its dense, leafy heads and broad culinary uses. Belonging to the Brassica family, it includes green, red (purple), and savoy varieties and is grown as an annual crop for everyday cooking. The cabbage you buy can be eaten raw for crunch or cooked to soften and sweeten, fitting into soups, stews, wraps, and ferments.

Highlights

• Varieties: green, red (purple), and savoy cabbage with distinct textures and flavors
• Taste and Texture: crisp when raw; becomes softer and sweeter with cooking; green cabbage is slightly peppery, red is earthy and mildly sweet
• Nutritional Value: low in calories, high in fiber and vitamins C and K; also contains vitamin B6, folate, and manganese
• Health Benefits: rich in antioxidants and phytonutrients; supports digestion, may reduce inflammation, and supports heart health; red cabbage contains anthocyanins
• Culinary Uses: raw in salads and coleslaws; cooked in soups and stews; fermented as sauerkraut or kimchi; also used in stir-fries and as wraps
• Preparation: outer leaves removed; cabbage sliced or chopped as desired; can be boiled, steamed, sautéed, pickled, or eaten raw
• Storage & Availability: whole heads refrigerate for weeks; once cut, wrap and use within a few days; widely available year-round

How to Use

To prepare, the outer leaves are usually removed, and the cabbage can be sliced or chopped as desired. It can be boiled, steamed, sautéed, pickled, or eaten raw. For inspiration, explore our cabbage search results at cabbage collection, check fresh produce ideas at fresh produce, or find recipes in our vegetable collection at vegetable recipes.

Storage & Notes

Whole heads of cabbage can be stored in the refrigerator for weeks. Once cut, it should be wrapped and used within a few days. Cabbage is widely available in grocery stores and markets year-round, making it a staple ingredient in many diets.