Selectingcabbage

When selecting cabbage look for well-trimmed, reasonably solid heads that are heavy for their size and show no discolored veins. Cabbage comes in a variety of types including green, red, savoy, bok choy, and napa cabbage. Although bok choy and napa cabbage is a different species altogether, they are still a part of the brassica family.

Storing


Cut cabbage should be used within two days of processing and to protect it from discoloration spray a little lemon juice on the shredded cabbage. Whole cabbage will last up to four weeks depending on type and variety. Green and red cabbage will last the longest, while the looser heads of the savoy, napa and bok choy will not last as long. Like most vegetables store unwashed to retain freshness and will last the longest in an unsealed plastic bag.

Using

Cabbage can be used in a variety of dishes including the most popular cole slaw. Try cabbage as a substitute for lettuce in many dishes even tacos. Common uses of cabbage are in stews, salads, stir-fries, and soups.


Nutrition Information

Cabbage, raw
Nutritional value per 100 g (3.5 oz)

Energy 20 kcal   100 kJ

Carbohydrates    

5.8 g

- Sugars  3.2 g

- Dietary fiber  2.5 g  

Fat

0.1 g

Protein

1.28 g

Thiamin (Vit. B1)  0.061 mg  

5%

Riboflavin (Vit. B2)  0.040 mg  

3%

Niacin (Vit. B3)  0.234 mg  

2%

Pantothenic acid (B5)  0.212 mg 

4%

Vitamin B6  0.124 mg

10%

Folate (Vit. B9)  53 μg 

13%

Vitamin C  36.6 mg

61%

Calcium  40 mg

4%

Iron  0.47 mg

4%

Magnesium  12 mg

3% 

Phosphorus  26 mg

4%

Potassium  170 mg  

4%

Zinc  0.18 mg

2%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database