Natural form

A whole green cabbage head showing its tightly layered, dense round form.

Shows the reader the default market form — compact globe, pale green outer leaves with visible veining — so they can identify it uncut.

Produce

Cabbage

Crunchy, keeps-forever leaf for slaws, braises, and ferments

Crisp raw and silky braised, cabbage shreds into slaw, ferments into kraut, and sweetens when roasted. It keeps for weeks in the fridge — a reliable stand-by.

Cabbage is the reliable, long-keeping workhorse of the crisper — crisp and peppery raw, silky and sweet when braised or roasted, and the foundation of ferments from sauerkraut to kimchi. A dense head shreds into slaw, wraps around fillings, melts into soups, and caramelizes in wedges. Cheap, nutritious, and nearly indestructible in storage, it's one of the most versatile and underrated vegetables in the kitchen.

Measured in: piece
Storage: Refrigerate
Shelf life: 30 days

Find it in

Produce

Types & varieties

Green

Dense and all-purpose; slaw, braises, rolls

Red/purple

Firmer, peppery, colorful; great pickled or braised (add acid to keep color)

Savoy

Crinkled, tender, mild; best for wraps and stuffing

Napa (Chinese)

Frilly, mild, juicy; for kimchi and stir-fries

Pointed (sweetheart)

Tender, quick-cooking, sweet

How to choose

Pick heads that feel heavy and rock-solid for their size, with tightly packed, crisp, glossy leaves and no cracking, browning, or slimy spots. (Napa and savoy are naturally looser.) A small bug-nibbled outer leaf is harmless — just peel it off. Heavy means dense and fresh.

How to store

Whole, unwashed cabbage is a champion keeper — it lasts weeks to over a month in the crisper. Once cut, wrap the remaining piece tightly and use within a few days; the cut face will need a thin trim if it dries or browns. The outer leaves protect the head, so leave them on until you cook.

How to cut and cook

Quarter through the core, cut out the dense triangular core, then shred, slice, or leave in wedges. Shred fine for slaw, wide for stir-fry. To soften the sulfurous edge, cook it fast (high-heat sauté, roast) rather than long and slow at a simmer, which is what makes cabbage smell strong. Wedges roasted hard go caramelized and sweet.

Cut out the hard core first
Cook hot and fast to avoid sulfur smell
Roast wedges for caramelized sweetness

Common uses

ColeslawSauerkraut and kimchiStuffed cabbage rollsBraised red cabbageStir-friesColcannon and bubble-and-squeakCabbage soupRoasted wedges

Tips & pitfalls

Salt shredded cabbage and let it drain for crisper, longer-lasting slaw
Roast thick wedges at high heat until the edges char and sweeten
Add a splash of vinegar to red cabbage so it stays vivid, not blue
Blanch whole leaves to make them pliable for stuffed rolls
Ferment a glut into sauerkraut or kimchi

Nutrition

25kcal

Energy

105 kJ · per 100 g

Where the calories come from

Protein 18%Carbs 79%Fat 3%

Protein

1.3g

3% DV

Carbs

5.8g

2% DV

Fat

0.1g

0% DV

Fiber

2.5g

9% DV

Sugars

3.2g

of which

Sodium

18mg

1% DV

Notable micronutrients

Vitamin K63% DV

Vitamin C41% DV

Folate11% DV

Vitamin B67% DV

Thiamin (B1)5% DV

Potassium4% DV

Source · USDA FoodData Central · Cabbage, raw

View on FDC →

In the shops

Matched grocery products

Red Cabbage
860 g · Mercadona
€1.72
Smooth Cabbage
890 g · Mercadona
€1.60
Curly Cabbage
920 g · Mercadona
€1.70
Half Red Cabbage
450 g · Mercadona
€0.95
Half Curly Cabbage
796 g · Mercadona
€1.75
Half Smooth Cabbage
900 g · Mercadona
€1.94

Good to know

Peak season: Fall through winter; available year-round
Flavor: Peppery and crisp raw; sweet, mellow, nutty when cooked
Origin: Coastal Europe; bred from wild cabbage (Brassica oleracea), the same species that gave kale, broccoli, and cauliflower
Nutrition: ~25 kcal/100g; vitamin C, K, fiber, glucosinolates
How to buy: Heavy, tight, firm head; crisp outer leaves; no cracks or sliminess

Substitutes