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Raw cabbage is a rich source of vitamin K, vitamin C and fiber.
Did you know?
Cabbage is composed of 90% water and only contains 15 calories per one cup serving!
  • There are many types of cabbage including green, red, savoy, napa and bok choy.
  • Select cabbage that is bright in color without damage to inner leaves.
  • 1 cup of chopped raw cabbage contains:
    • 85% of your of your recommended daily value of vitamin K to help with the formation of bones, tissues and hormones.
    • 54% of your recommended daily value of vitamin C to help heal wounds and to keep teeth and gums healthy.

Remove the outer leaves. Cut the cabbage in half lengthwise. Then, cut each “half” in half lengthwise again. Now you have 4 quarters. Place the flat side down, you should be able to see the core near the base stem. Using a knife, slice the core out from top to the bottom at a diagonal inward angle.

Try cabbage:

  • Stir-fried with other vegetables
  • Steamed
  • Raw as part of a salad or slaw
  • Grilled in wedges
  • Store cabbage for up to 2 months in the refrigerator.
  • To freeze raw cabbage: Cut into wedges and freeze raw.
  • To freeze cooked cabbage: Cut into wedges, cook for 2 minutes in boiling water, chill in ice water, dry and freeze.


How to chop cabbage
How to chop cabbage
How to shred cabbage
How to shred cabbage

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