Cabbage Produce Guide + 41 Recipes

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Cabbage Produce Guide is an informative guide on the different varieties, how to cut it, health benefits, and includes 41 of the best cabbage recipes!

front shot of savoy cabbage on serving platter

I think it’s safe to say that most people only think of St. Patrick’s Day and coleslaw when it comes to cabbage.  I know I’m guilty, which is why I chose to feature it in this produce guide. 

I’m inspired to use it a lot more often after working on this guide.  It’s got great health benefits, and it’s extremely versatile, making it easy to incorporate into a wide variety of recipes.

It’s absolutely delicious raw and cooked, and I’ve got a new recipe coming your way next week. 🙂

Additional Produce Guides you’ll enjoy:

cabbage on a white plate with leaves alongside

Cabbage 

Growing up, I was exposed to cabbage once a year on St. Patrick’s Day.  It was pressure cooked along with the corned beef and potatoes, so to say that it was overcooked is an understatement. 

My memories of mushy cabbage kept me from eating it more often until I got a lot older.  That’s a shame, because when it’s cooked properly, it’s just as good (or better) than it is raw. 

Varieties

Cabbage is a member of the Brassicaceae family, which also includes bok choy, broccoli, brussels sprouts, cauliflower and kale. 

There are many different types of cabbage, but this guide will focus on the following (4) main varieties:

  • Green cabbage (aka Cannonball).  This is the most common variety.  It’s referred to as “cannonball” because of its compact, round shape.  It has a mild, slightly peppery flavor when raw, but once it’s cooked, the flavor is nice and sweet.
  • Napa cabbage.  This is a Chinese variety.  It’s oblong in shape, with frilly greenish yellow leaves and crisp, white stalks.  It has a soft texture and sweet flavor.
  • Red or purple cabbage.  This variety is dense and round in shape, with a reddish purple color.  The color changes based on the ph level of the soil that it’s grown in, and the flavor is bold and peppery.
  • Savoy cabbage.  This variety is named after the Savoy region of France.  It’s round in shape, with crinkly leaves that are yellowish-white with bright green edges.  It’s crisp yet soft in texture and mild in flavor.

Head of green cabbage resting in outer leaves

Health benefits

There are so many impressive health benefits, which makes it surprising that this vegetable is often overlooked.

1 cup raw cabbage contains:

  • 22 calories
  • 5.2 grams carbohydrates
  • 1 gram protein
  • 2 grams fiber

It’s also an excellent source of Vitamins C, B6 and K, as well as minerals such as folate and manganese.  It can also help reduce inflammation and improve digestion.

See more cabbage health benefits.

heads of green, savoy and purple cabbage on a white serving platter

Choosing and storing

The head should be firm to the touch, nice and heavy, with healthy, bright leaves that have no discoloration.

Whole heads will keep longer, so don’t cut it until you’re ready to use it.  Store the whole head in a loose plastic bag in the crisper for up to 5 days.

After cutting, wrap tightly in plastic wrap and store in the crisper, or an airtight container for up to 3 days.

How to cut cabbage

It’s extremely easy to cut, especially when following the simple steps below! 

How to cut cabbage process collage 1

  • Remove the stem.  This can be done with a regular or paring knife.
  • Cut in half.  Stand upright on a cutting board and cut in half.

how to cut cabbage process collage 2

  • Remove the core.  Stand upright and cut along the sides of the core in a triangular shape.  It’s much easier to do this with a paring knife.
  • Cut into wedges.  Place cut-side down on the cutting board and cut into (4) wedges.
  • Cut each wedge into strips.  Place the wedge cut-side down and cut into strips.

Purple cabbage on white serving platter

 

 

41 Best Cabbage Recipes

41 Best Cabbage Recipes is a round of of delicious cabbage recipes including stuffed cabbage rolls, cabbage soup, thai cabbage salad and coleslaw!

References:

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