Cabbages

Cabbages are from the brassica family and are one of the oldest vegetables known.

Varieties of cabbages grown in New Zealand include red, green or white, with smooth or crinkled leaves, and round or oval in shape. Taste variations are subtle.

Varieties

p cabbage drumheadp cabbage savoyGreen cabbage

These are the most widely grown and are available all year round with a range of varieties ensuring a continuous supply. Drumhead is a popular variety with smooth compact leaves. Savoy has crinkly leaves with very good flavour

p cabbage redRed cabbage

These are hard, tightly packed and crisp with dark red or crimson leaves. Traditionally they are cooked longer than green cabbages. Lemon juice, wine or vinegar can be added to preserve the red colour when cooked. They grow all year but are more plentiful in autumn and winter. 

Cavolo nero

See Kale and cavolo nero

Chinese cabbages

See Asian vegetables

What to look for

Firm heads that are heavy for their size with an even colour and crisp outer leaves are the best.

Availability

All year.

Store

Refrigerate in plastic bags.

How to prepare

Remove any tough, coarse or damaged leaves. Cut or shred depending on requirement.

Ways to eat

Cook for a short time until tender, but still slightly crisp. Serve as soon as possible after cooking. Raw shredded cabbage is the main ingredient of coleslaw. Use cabbage leaves, red or green, as a leaf wrapping, stuffed with a savoury filling and simmered in liquid until tender. Sauerkraut is a pickled cabbage dish.

Cooking Methods

Boil, steam, microwave, stir fry, stuff.

Nutrition

CABBAGE WHITE
Inner and outer leaf, raw
Nutrition Information
Serving size: 1 cup chopped 79g
  Average
Quantity
per serving 
% Daily
intake per
serve 
Average
Quantity
per 100g 
 
Energy (kJ/Cal) 128/31 1.50% 162/39  
Protein (g) 0.99 1.98% 1.25  
Fat, total (g) 0.158 0.02% 0.2  
 - saturated (g) 0.02 0.01% 0.026  
Carbohydrate (g) 4.85 1.56% 6.14  
 - sugars (g) 4.82 5.36% 6.1  
Dietary fibre (g) 2.84 9.5% 3.6 Contains dietary fibre
Sodium (mg) 3.95 0.02% 5  
Vitamin E (mg) 0.008 trace 0.01  
Vitamin C (mg) 16.59 41.5% RDI* 21 A good source of vitamin C
Potassium (mg) 169.85   215  
Folate (µg) 12.64 6.32% RDI* 16  
Vitamin B6 (mg) 0.08 5% RDI* 0.1  
Calcium (mg) 31.98 4% RDI* 41  
Thiamin (mg) 0.04 3.6% RDI* 0.05  
Iron (mg) 0.32 2.7% RDI* 0.4  
Niacin (mg) 0.24 2.4% RDI* 0.31  
Riboflavin (mg) 0.03 1.8% RDI* 0.04  
Zinc (mg) 0.09 0.8% RDI* 0.12  
Selenium (µg) 0.08 0.7% RDI* 0.1  
Vitamin A Equiv. (µg) 1.45 0.2% RDI* 1.84  

Percentage Daily Intakes are based on an average adult diet of 8700 kJ
Your daily Intakes may be higher or lower depending on your energy needs.
*Recommended Dietary Intake (Average Adult)

Source: The Concise New Zealand Food Composition Tables, 10th Edition, Plant & Food Research - 2014

CABBAGE RED
Raw
Nutrition Information
Serving size: 1 cup, chopped - 79g
  Average
Quantity
per serving 
% Daily
intake per
serve 
Average
Quantity
per 100g 
 
Energy (kJ/Cal) 96/23 1% 121/29  
Protein (g) 1.3 2% 1.7  
Fat, total (g) 0.2 0.2% 0.3  
 - saturated (g) 0.0 0% trace  
Carbohydrate (g) 2.7 0.9% 3.4  
 - sugars (g) 2.7 3% 3.4  
Dietary fibre (g) 2.3 8% 2.9 Contains dietary fibre
Sodium (mg) 25 1% 32  
Vitamin C (mg) 43.5 109% RDI* 55.0 A good source of vitamin C
Vitamin A Equiv. (µg) 87 12% RDI* 110 A source of vitamin A Equiv.
Vitamin B6 (mg) 0.17 11% RDI* 0.21 A source of vitamin B6
Potassium (mg) 237   300 Contains potassium
Folate (µg) 14 7% RDI* 18  
Iron (mg) 0.5 4% RDI* 0.6  

Percentage Daily Intakes are based on an average adult diet of 8700 kJ
Your daily Intakes may be higher or lower depending on your energy needs.
*Recommended Dietary Intake (Average Adult)

Source: The Concise New Zealand Food Composition Tables, 10th Edition, Plant & Food Research - 2014

Cabbages are a good source of vitamin C and contain dietary fibre.  There are differences between varieties; for example, red cabbage is considerably higher in vitamin C, and vitamin B6 compared to green.  Like other members of the brassica family, cabbages contain many phytonutrients, particularly glucosinolates, carotenoids and phenolic compounds.

Retailing

Offer a choice of varieties either whole or cut into halves or quarters. Wrap when cut to retain freshness. Trim base of whole cabbages daily. Display in refrigerated shelving. Keep moist. Offer small cabbages halved as single meal serves. Use QR code on labels.

Store at 0°C with a relative humidity of 90-100%. Cabbages are ethylene sensitive so store separately from ethylene producing products.

Purchase cabbages with the New Zealand GAP logo.

Recipes

Greens galore
Greens galore

This is a great way to present green vegetables, hot or as a chilled salad. View Recipe

Crunchy red cabbage salad
Crunchy red cabbage salad

This salad has a great combination of flavours. The dressing can be either creamy or vinaigrette style. View Recipe

Herbed greens
Herbed greens

Stir frying keeps the flavours of the vegetables. Don't overcook the cabbage and serve it as soon as it is cooked. So simple - and so... View Recipe

View more Recipes

Images

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