Produce

Green Cabbage

Dense, pale-green leafy head used raw in slaws or cooked in soups, stir-fries and braises.

Green cabbage is a dense, round head of tightly packed pale-green leaves with a crisp texture and mild, peppery flavor. It is shredded raw for coleslaw and salads, and cooked into soups, stir-fries, stuffed rolls, and sauerkraut. Inexpensive and long-keeping, it sweetens noticeably when sautéed or braised.

Green cabbage is one of the foundational vegetables of Western cooking—a dense, tightly packed head with pale-green outer leaves and creamy-white inner leaves. It belongs to the Brassica oleracea species alongside broccoli, Brussels sprouts, and kale, but cabbage's tight head formation creates a distinct texture: crisp and structural when raw, silky and yielding when properly cooked. The vegetable has been cultivated since antiquity in the Mediterranean and remains indispensable today for its versatility, low cost, and exceptional storage qualities. Its high water content (about 92%) means it cooks down significantly and readily absorbs neighboring flavors, making it a vehicle for fats, aromatics, and seasonings rather than a vegetable that demands center stage.

Raw cabbage offers mild, slightly sweet, faintly peppery flavor with a satisfying crunch. When cooked, the sugars develop and the texture transforms into something nutty and mellow—but this transformation has a narrow window. Extended cooking beyond tender releases trimethylamine and other sulfur compounds, producing the strong, unpleasant odor often associated with overcooked cabbage. The fix is straightforward: cook in generous fat over moderate heat rather than boiling in water, and pull the cabbage from the heat while it still has some resistance. The same compounds responsible for overcooking's drawbacks are what make cabbage nutritious; these sulfur compounds support the vegetable's defense mechanisms and have been studied for their health benefits.

Measured in: g
Storage: Fridge

Types & varieties

Green Cabbage (Standard)

Most common variety; tight, round head with broadly oval leaves. Versatile for all applications.

Pointed Cabbage (Sweetheart Cabbage)

Elongated, conical shape; slightly sweeter and more tender than round varieties. Popular in Central and Eastern Europe.

Cannonball Cabbage

Very dense, round heads; excellent storage quality. Firm texture holds up well to long cooking.

Jersey Wakefield (Early Wakefield)

Small, pointed early-season variety. Compact and tender; tends to be softer than storage cabbages.

Storage Cabbage

Varieties bred specifically for winter keeping—thicker leaves, higher dry matter. Danish Ballhead is a well-known storage type.

Red Cabbage

Same species but with anthocyanin pigments. Much firmer texture; requires longer cooking or acid to soften. Not interchangeable in all applications.

Common uses

Coleslaw and raw salads—shredded thin for texture and crunchSauerkraut and other fermented preparations—cabbage is salted and left to fermentStir-fries and wok cookery—quick-cooked to retain crispnessSoups and stews—added early to soften and flavor brothsBraised cabbage—slow-cooked with fat and aromatics until silkyStuffed cabbage rolls (dolmas, golumpki)—blanched leaves used as wrapperRoasted or grilled cabbage wedges—caramelized edges, tender centerQuick-pickled cabbage—fast refrigerated pickles with vinegar and saltFried cabbage side dishes—particularly in Southern and German-American cookingReuben sandwiches—layered with corned beef and Swiss cheese

Tips & pitfalls

Remove and discard 1–2 outer leaves and any wilted portions before prep—these are tough and bitter.
Always core the head before shredding or stuffing. Cut a shallow cone around the core at the base to release the leaves easily.
For raw applications, shred or slice very thin (2–3mm). A mandoline or food processor with slicing blade produces consistent results.
For cooked dishes, cut thicker (1cm or more) so the cabbage holds some structure through cooking.
Do not overcook. Cook just until tender-crisp for stir-fries; cook through but not mushy for braises. Extended cooking beyond tender releases trimethylamine and creates the sulfurous odor.
If a recipe calls for reducing moisture (as in some stuffed cabbage preparations), salt the shredded cabbage, let it sit 20–30 minutes, then squeeze out excess liquid before using.
For sauerkraut, use 2% salt by weight of cabbage. Too much salt inhibits fermentation; too little allows spoilage.
Green cabbage can be interchanged with savoy in most recipes, but savoy's tender leaves cook faster and are more delicate raw.

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

Botanical name: Brassica oleracea var. capitata
Family: Brassicaceae (crucifer/mustard family)
Origin: Mediterranean region; cultivated since antiquity by Greeks and Romans
Peak season: Fall through early spring; stores well into winter months
Flavor (raw): Mild, slightly sweet, faintly peppery
Flavor (cooked): Sweeter, nutty, and mellow; overcooking releases sulfur compounds
Typical weight: 1–4 pounds (0.5–2 kg) per head
Color: Pale to medium green outer leaves; creamy-white inner leaves
Texture: Crisp and dense when raw; silky when properly cooked
Yield: Approximately 75% usable after removing core and outer leaves
Primary nutrients: Vitamin C, vitamin K, folate, fiber, potassium; antioxidants (anthocyanins in some varieties)
Shelf life: 2–4 weeks refrigerated when stored whole; degrades faster once cut

Substitutes

Savoy Cabbage — More tender leaves; works in all applications but is especially better raw. Cut cooking time by 1–3 minutes.
Napa Cabbage — More delicate texture and milder flavor. Use for fresh applications or quick cooking; not suited for braising or long-cooking.
Brussels Sprouts — Similar mild, sweet brassica flavor. Cut in half and treat as small cabbage heads for roasting or braising.
Kale (curly or lacinato) — Tougher texture requires longer cooking. Remove ribs and massage raw for salads; cook until tender for hot dishes.

Pairs with

Bacon and porkAppleCaraway seedsButter and creamVinegar and lemon juiceOnions and garlicMustard and horseradishBay leaf and juniper berry

Also called

Cabbage · White Cabbage