c. or about 1/2 head of chopped cabbage
Low in calories and rich in vitamin C, vitamin K, and dietary fiber; also contains glucosinolates, sulfur-containing compounds with potential antioxidant properties. Red cabbage contains additional anthocyanins, which provide antioxidant benefits.
About
Cabbage (Brassica oleracea var. capitata) is a leafy cruciferous vegetable native to coastal regions of the Mediterranean and Central Europe, now cultivated worldwide. The plant forms a dense, spherical or flattened head composed of tightly layered leaves that range in color from pale green to deep purple, with white and savoy varieties displaying distinctive textured or crinkled foliage. Cabbage has a mild, slightly sweet flavor when raw that becomes sweeter and more mellow when cooked; its texture is firm and crisp in raw preparations but becomes tender and yielding with heat. Common varieties include Green (the most widely cultivated), Red (Purple) cabbage with anthocyanin pigments, and Savoy cabbage with delicate, ruffly leaves.
Culinary Uses
Cabbage is a versatile ingredient used across numerous culinary traditions, appearing in fermented preparations such as sauerkraut and kimchi, braised dishes, slaws, stir-fries, soups, and grain bowls. In European cuisines, it is braised with apples and spices or shredded for coleslaw; in Asian cuisines, it is rapidly stir-fried, used as a dumpling filling, or fermented into kimchi. Raw cabbage provides textural contrast in salads and sandwiches, while cooked cabbage deepens in sweetness and becomes creamy in texture, making it suitable for both hearty and delicate preparations. Its mild flavor makes it an excellent vehicle for other seasonings and sauces.