head of cabbage or ½ large head of cabbage
Low in calories and rich in vitamin C, vitamin K, and fiber, cabbage also contains sulfur compounds with potential anti-inflammatory properties. Red varieties contain additional anthocyanins and other polyphenol antioxidants.
About
Cabbage is a cruciferous vegetable (Brassica oleracea var. capitata) belonging to the cole crop family, native to coastal regions of northern Europe. The plant forms a dense, compact head of layered leaves that range in color from pale green to deep purple depending on variety, with a firm texture and mildly sweet, slightly sulfurous flavor when raw that becomes sweeter and more mellow when cooked. Common varieties include green cabbage (most widely cultivated), red cabbage (with anthocyanin pigments), and Savoy cabbage (characterized by crinkled, more delicate leaves). The flavor profile develops distinct earthy and slightly bitter notes in older or overcooked specimens.
Culinary Uses
Cabbage is a versatile vegetable used extensively across global cuisines, appearing in fermented preparations (sauerkraut, kimchi), slaws, stir-fries, soups, and braises. In European traditions, it appears in borscht, colcannon, and cabbage rolls; in Asian cuisines, it anchors stir-fries and provides the base for kimchi fermentation. Raw shredded cabbage serves as salad bases and slaw components, while quartered or cut heads are braised, steamed, or roasted. The vegetable pairs well with aromatics (garlic, onion), acidic elements (vinegar, citrus), fats (butter, oil), and spices (caraway, mustard). Its long shelf life and neutral flavor make it a foundational ingredient in both everyday and classic preparations.