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    Kitchen Dictionary: cabbage


    The term cabbage is a derived from the French word "caboche" (head). The cabbage family is large and includes green and red cabbage, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale. Cabbage has many forms: flat, round, oval, compact or loose; and the leaves can be curly or plain. The most common form of cabbage in the U.S. comes in compact heads of waxy, tightly wrapped leaves ranging in color from almost white to green to red. Sauerkraut is a fermented cabbage often used as a condiment or side dish.


    Season: available year-round

    How to select: Look for a head that is heavy for its size with crisp, firmly packed leaves.

    How to store: Wrapped in plastic in the refrigerator for a week.

    How to prepare: Boiled or stir-fried; raw in coleslaw, .

    Matches well with: apples, bacon, bechamel sauce, beets, butter, caraway seeds, carrots, celery root, chervil, chives, coconut, cream, garlic, ham, horseradish, leeks, lemon, lime, mustard, nutmeg, olive oil, onions, parsley, pepper, potatoes, sausages, spinach, vinegar

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    Nutrition Facts

    Calculated for 1 head, medium (about 5-3/4" dia)
    Amount Per Serving %DV
    Calories 227
    Calories from Fat 8 (3%)
    Total Fat 0.9g 1%
    Saturated Fat 0.3g 1%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 163mg 6%
    Potassium 1543mg 44%
    Total Carbohydrate 52.7g 17%
    Dietary Fiber 22.7g 90%
    Sugars 22.7g
    Protein 11.6g 23%

    How is this calculated?

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