Cabbage is a versatile vegetable that can be served hot or cold. Hundreds of varieties exist, from the common green and red cabbages to bok choy and Napa cabbage.

Available year-round, cabbage is one of the most inexpensive, yet nutrient-packed, produce choices. A half-cup serving of raw cabbage contains only 10 calories and provides 30% of your daily vitamin C requirement. A half cup of cooked cabbage contains 15 calories and provides 25% of your daily vitamin C requirement.

As with cauliflower, cabbage is a member of the Brassicaceae family, which also includes broccoli, kale, Brussels sprouts and collard greens. Research reveals these veggies have cancer-fighting properties.

When shopping for organic cabbage, choose a head that’s heavy for its size. Don’t buy heads that have discolored veins or worm damage. Stems should appear healthy and closely trimmed; avoid choosing a cabbage whose stem is dry or split.

When you arrive home, place cabbage in a plastic bag, and store it in your refrigerator’s vegetable bin. This helps protect its vitamin C content.  

Don’t wash cabbage until you’re ready to use it. Once you cut into the head, store leftovers in a plastic bag, and use them within 48 hours.

5 Cabbage Recipes

  1. Salvadoran Pickled Cabbage
  2. Southern-Style Cole Slaw
  3. Mildly Spicy Red Cabbage
  4. Sweet & Sassy Vanilla Slaw
  5. Baja Fish Tacos with Mango Salsa