and ½ cups white cabbage
Low in calories (approximately 25 per 100g) and an excellent source of dietary fiber and vitamin C; also provides vitamins K and B6, and contains sulfur compounds with potential anti-inflammatory properties.
About
White cabbage (Brassica oleracea var. capitata alba) is a cruciferous vegetable belonging to the Brassicaceae family, native to the Mediterranean region and now cultivated worldwide. It consists of tightly layered leaves that form a dense, compact head with a pale green to white exterior and lighter interior leaves. The flavor is mild, slightly sweet, and subtly peppery when raw, becoming sweeter and more mellow when cooked. Common cultivars include 'January King,' 'Stonehead,' and 'Golden Acre,' which vary in head density, size, and storage capability.
Culinary Uses
White cabbage is a versatile ingredient used extensively in both raw and cooked preparations across numerous cuisines. Raw, it is finely sliced for coleslaws, salads, and fermented into sauerkraut and kimchi. When cooked, it is braised, steamed, stir-fried, or added to soups, stews, and braises. It pairs well with acidic ingredients like vinegar and citrus, aromatic seasonings such as caraway and dill, and proteins including pork, duck, and seafood. Its mild flavor and firm texture make it an ideal vehicle for absorbing other flavors while maintaining structural integrity.