Use in salads, vegetable side dishes and stir-fries.
Green/Common: Compact head of tightly wrapped leaves ranging from white to green
Savoy: Crinkled leaves varying from pale to dark green, mild flavour
Chinese: see Chinese Cabbage
Red: Tastes like green cabbage and adds colour
Select heavy heads of cabbage with shiny leaves.
In an airtight bag in refrigerator crisper.
Boil or steam finely sliced cabbage in a minimum of water, uncovered, for 4-8 minutes or until just tender, stirring well. Microwave in a covered dish with 2-3 tablespoons water on HIGH (100%) for
5-8 minutes or until tender.
Finely slice cabbage and combine with grated carrot, chopped onion and capsicum. Toss with coleslaw dressing and serve with grills and barbecued foods.
Cabbage is a good source of vitamin C.
Half a cup of cooked cabbage provides one serve of vegetables.
Serving size: 1/2 cup, 72.5 g
18.9 mg (42% RDI*)
26.0 mg (58% RDI)
Cabbage, green, cooked, fat not added in cooking
*Recommended Dietary Intake
Very low salt
Good source of vitamin C