Cabbage
(From Brassica oleracea var. capitata, family Brassicaceae)
Description
Cabbage (Brassica oleracea var. capitata) is a leafy vegetable forming a compact head of overlapping leaves.
The most common types are white/green head cabbage and red/purple cabbage.
Flavour ranges from mild and slightly sweet (green types) to more pronounced and slightly pungent (red types).
It is consumed raw (salads, coleslaw), cooked (soups, stews, stir-fries) and fermented (sauerkraut, kimchi).
Indicative nutritional values per 100 g
(raw head cabbage, edible portion)
Energy: 22–30 kcal
Carbohydrates: 4–6 g
sugars: 2–3 g
Fibre: 2–3 g
Protein: 1–1.5 g
Lipids: 0.1–0.3 g
SFA (first occurrence – saturated fatty acids): <0.05 g (excess dietary SFA is associated with increased cardiovascular risk, but cabbage contributes only negligible amounts)
MUFA: traces
PUFA: traces
TFA: not naturally present
Vitamins: high vitamin C, vitamin K, folate; small amounts of B6
Minerals: potassium, calcium, phosphorus; traces of iron and magnesium
Values vary with variety (green vs red) and preparation (raw, cooked, fermented).
Key constituents
Glucosinolates (e.g. glucobrassicin, sinigrin)
Isothiocyanates and related sulphur compounds (formed from glucosinolates)
Anthocyanins (in red/purple cabbage)
Vitamin C
Vitamin K
Dietary fibre (insoluble and soluble fractions)
Minerals: K, Ca, P
Production process
Cultivation and growth
cool-season crop;
harvested when the head is fully formed and firm.
Harvesting and trimming
cutting at the stem;
removal of outer damaged or dirty leaves.
Washing and sorting
removal of soil and foreign matter.
Cutting / further processing
whole heads, wedges, shreds, coleslaw mixes, ready-to-cook strips.
Optional industrial processes:
fermentation for sauerkraut, kimchi and other lactic-fermented products;
blanching and freezing for frozen mixes;
pasteurisation for ready soups and cooked vegetable bases.
Packaging
whole heads in crates;
shredded products in bags or trays, often in modified atmosphere (MAP).
All operations follow GMP/HACCP.
Physical properties
Appearance: compact head of overlapping leaves.
Colour: light to dark green or red–purple depending on variety.
Texture: crisp and crunchy when raw; soft and tender after cooking.
Moisture: approx. 90–92%.
Sensory and technological properties
Flavour: mild, slightly sweet and vegetal; can become more pungent and sulphurous with long cooking.
Aroma: fresh, green; sulphur notes during extended cooking.
Technological behaviour:
excellent suitability for fermentation (sauerkraut, kimchi);
good resistance in slow cooking (braises, stews);
releases sulphur compounds with prolonged heating;
shreds well for industrial slicing and salad mixes.
Food applications
Raw: salads, coleslaw, shredded mixes, wraps.
Cooked: soups, stews, braised cabbage, stir-fries, side dishes.
Fermented: sauerkraut, kimchi, acidified and pickled cabbage products.
Food industry: vegetable mixes, ready soups, fillings (dumplings, rolls), vegetable extracts and powders.
Nutrition & health
Good source of vitamin C, vitamin K and dietary fibre.
Contains glucosinolates and their breakdown products (isothiocyanates), which are of nutritional and scientific interest when consumed as part of a varied diet.
Low energy density makes cabbage suitable for low-calorie diets.
Vitamin K content may be relevant for individuals on vitamin K–sensitive anticoagulant therapy.
Can cause bloating and gas in some individuals sensitive to FODMAPs or sulphur compounds.
Portion note
Typical serving as a vegetable side (raw or cooked): 80–100 g.
Allergens & intolerances
Cabbage is not a major allergen, but cross-reactions are possible in people allergic to other Brassicaceae.
Some individuals may experience gastrointestinal discomfort due to FODMAPs and sulphur compounds.
In fermented or prepared products, other allergens (e.g. fish sauce in some kimchi recipes) must be considered in the final formulation.
Storage & shelf-life
Whole fresh heads:
1–3 weeks refrigerated at 0–4 °C with high relative humidity.
Cut / ready-to-eat (fresh-cut, MAP):
typically 3–7 days refrigerated, depending on process and packaging.
Frozen:
12–24 months at –18 °C.
Fermented products (e.g. sauerkraut):
up to 12 months if pasteurised and properly packed;
3–6 months refrigerated for unpasteurised products.
Safety & regulatory
Control points:
microbiological safety (especially Listeria, Salmonella in fresh-cut and IV range products),
pesticide residues,
heavy metals depending on soil and water.
For fermented products:
monitoring of pH, salt concentration, lactic acid bacteria, and absence of pathogens.
Production in accordance with GMP/HACCP.
Labeling
Typical names:
“cabbage”,
“white cabbage / green cabbage / red cabbage”,
“shredded cabbage”,
“sauerkraut” for fermented finely shredded cabbage.
Additional ingredients (salt, vinegar, spices, antioxidants, preservatives) must be declared.
In multi-ingredient foods, cabbage is listed in descending order of weight.
Troubleshooting
Leaf browning / discoloration:
oxidation and dehydration → reduce air exposure, use MAP and adequate humidity.
Strong sulphur odour:
excessively long cooking → prefer shorter cooking times or gentle methods.
Loss of crunch in fresh-cut products:
excess moisture and long storage → improve drainage, packaging and cold chain.
Fermentation defects (soft, slimy sauerkraut):
incorrect salt level or temperature → adjust fermentation parameters.
Sustainability & supply chain
Robust crop adapted to temperate climates.
Main environmental aspects: water use, plant protection products, soil management.
Field leaves and trimming residues can be valorised as animal feed or compost.
In industrial processing, washing water and effluents must be managed and monitored (e.g. via BOD/COD).
Main INCI functions (cosmetics)
(as “Brassica Oleracea Capitata Leaf Extract”)
Antioxidant
Skin conditioning
Mild soothing
Purifying action
Used mainly in natural and botanical-themed cosmetic formulations.
Conclusion
Cabbage is a versatile, low-calorie and functionally rich vegetable ingredient, suitable for raw, cooked and fermented preparations.
Its combination of vitamin C, fibre and Brassicaceae-specific sulphur compounds makes it attractive both in everyday diets and industrial product development.
Within well-managed supply chains and under GMP/HACCP, cabbage is a safe, stable and high-quality ingredient for domestic use, foodservice and the food industry.
Mini-glossary
SFA – Saturated fatty acids: dietary fats that should be moderated; cabbage contains only negligible amounts.
MUFA – Monounsaturated fatty acids: generally neutral or beneficial fats, present only in traces in cabbage.
PUFA – Polyunsaturated fatty acids: essential fats more prone to oxidation; present in very small amounts here.
TFA – Trans fatty acids: associated with negative health effects when industrially produced; not naturally present in cabbage.
GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points, systems for hygiene, safety and quality in food production.
BOD/COD – Biological / Chemical Oxygen Demand, indicators of the pollution load of processing wastewater.
FODMAPs – Fermentable short-chain carbohydrates that can trigger digestive symptoms in sensitive individuals.
