Cabbages - Kāpeti
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.
Green cabbage
These are the most widely grown cabbage 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.
Red 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
Chinese cabbages
What to look for
Firm heads that are heavy for their size with an even colour and crisp outer leaves are the best.
Availability
Available: all year
Store
Refrigerate in paper 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. Click here for recipes.
Cooking methods
Boil, steam, microwave, stir fry, stuff.
Nutrition
Cabbages (white/green) are a good source of vitamin C, a source of vitamin K, and contain a dietary significant amount of potassium.
Red cabbage is a good source of vitamin C, a source of dietary fibre, vitamin A, vitamin B6, and contains potassium.
There are differences between varieties; for example, red cabbage is much higher in vitamin C and B6 compared to green.
Like other members of the brassica family, cabbages contain many phytonutrients, particularly glucosinolates, carotenoids and phenolic compounds.
Chinese cabbages - see Asian vegetables.
Nutrition table
| CABBAGE, WHITE/GREEN | Raw, green drumhead | |||
| Nutrition Information | ||||
| Serving Size: 1 cup chopped = 90g | ||||
| Average Quantity per serving |
% Daily Intake per serve | Average Quantity per 100g |
||
| Energy (kJ/Cal) | 97/23 | 1% | 108/26 | |
| Protein (g) | 1.0 | 2% | 1.3 | |
| Fat, total (g) | 0.2 | 0% | 0.2 | |
| - saturated (g) | 0.04 | 0% | 0.04 | |
| Available carbohydrate (g) | 3.5 | 1% | 3.9 | |
| - sugars (g) | 3.5 | 4% | 3.9 | |
| Dietary Fibre (g) | 1.6 | 1.8 | ||
| Sodium (mg) | 7 | 0% | 7 | |
| Vitamin C (mg) | 12 | 30% RDI* | 13 | A good source of vitamin C |
| Vitamin K (µg) | 9 | 11% ESADDI** | 10 | A source of vitamin K |
| Potassium (mg) | 225 | 250 | Contains potassium | |
| Folate (µg) | 18 | 9% RDI* | 20 | |
| Niacin (mg) | 0.3 | 3% RDI* | 0.3 | |
| Riboflavin (mg) | 0.07 | 4% RDI* | 0.08 | |
| Thiamin (mg) | 0.04 | 3% RDI* | 0.04 | |
| Vitamin A Equiv. (µg) | 1 | 0% RDI* | 1 | |
| Vitamin B6 (mg) | 0.10 | 6% RDI* | 0.11 | |
| Vitamin E (mg) | 0 | 0% RDI* | 0 | |
| Calcium (mg) | 35 | 4% RDI* | 39 | |
| Iron (mg) | 0.2 | 3% RDI* | 0.3 | |
| Selenium (µg) | 0.4 | 1% RDI* | 0.4 | |
| Zinc (mg) | 0.1 | 1% RDI* | 0.1 | |
| 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) **Estimated Safe and Adequate Daily Dietary Intake |
||||
| Source: FOODfiles 2018 | ||||
| CABBAGE, RED | Raw | |||
| Nutrition Information | ||||
| Servings per package: | ||||
| Serving size: 1 cup, chopped = 90g | ||||
| Average Quantity per serving | % Daily Intake per serve | Average Quantity per 100g | ||
| Energy (kJ/Cal) | 109/26 | 1% | 121/29 | |
| Protein (g) | 1.5 | 3% | 1.7 | |
| Fat, total (g) | 0.3 | 0% | 0.3 | |
| - saturated (g) | 0.04 | 0% | 0.05 | |
| Available carbohydrate (g) | 3.1 | 1% | 3.4 | |
| - sugars (g) | 3.1 | 3% | 3.4 | |
| Dietary Fibre (g) | 2.6 | 2.9 | A source of dietary fibre | |
| Sodium (mg) | 29 | 1% | 32 | |
| Vitamin C (mg) | 50 | 124% RDI* | 55 | A good source of vitamin C |
| Vitamin A Equiv. (µg) | 101 | 13% RDI* | 110 | A source of vitamin A |
| Vitamin B6 (mg) | 0.19 | 12% RDI* | 0.21 | A source of vitamin B6 |
| Potassium (mg) | 237 | 270 | Contains potassium | |
| Folate (µg) | 16 | 8% RDI* | 18 | |
| Iron (mg) | 0.5 | 5% 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: FOODfiles 2018 | ||||
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.