Cabbage is one of the most underrated vegetables in the kitchen — cheap, sturdy and quietly nutritious, with a dense, crinkled head that keeps for weeks. As a brassica, it carries the same family of plant compounds studied in broccoli and kale, which is why it turns up in research on gut health, heart health and inflammation.
Compounds & anti-nutrients in Cabbage
Per 100 g, Cabbage is a notable dietary source of these active compounds. Tap any to see its full sources map and how to work with it.
Why cabbage is good for you
Cabbage is a good source of vitamin C and vitamin K, the first an antioxidant that supports immune cells and collagen, the second important for healthy clotting and bone metabolism. Like other brassicas it also contains glucosinolates, sulphur compounds the body converts into isothiocyanates such as sulforaphane — molecules studied for their anti-inflammatory and protective effects.
It is mostly water and fibre, which feed the bacteria in your gut and support regularity. Red cabbage adds a bonus: its purple pigments are anthocyanins, the same antioxidants that colour berries. Shredding or chopping cabbage and letting it stand for a few minutes before cooking helps these beneficial compounds form.
Cabbage nutrition at a glance
The full breakdown is in the nutrition label above, but the headline is value: cabbage delivers vitamins, minerals and fibre for very few calories, which makes it a useful base for filling, low-energy-density meals. Fermenting it into sauerkraut or kimchi adds live cultures that further support the gut, though shop-bought versions can be high in salt, so check the label if you are watching sodium.
How to choose, store and cook cabbage
Pick heads that feel heavy and firm for their size, with tight, unblemished leaves. Whole cabbage keeps for weeks in the fridge; once cut, wrap it well and use within a few days. Brief cooking is best — long boiling is what creates that sulphurous smell and washes nutrients into the water. Shred it raw into slaws, stir-fry it quickly, or roast wedges until the edges caramelise. It pairs well with carrots in a slaw or alongside chicken breast, and sits naturally among our other vegetables.
Common questions
Is cabbage good for weight loss? It can help. Cabbage is very low in calories yet high in fibre and water, so it adds bulk and helps meals feel filling without adding much energy — useful within a balanced approach to weight management.
Is raw or cooked cabbage healthier? Both have a place. Raw cabbage preserves more vitamin C and the enzyme that forms its protective compounds, while gentle cooking softens the fibre and makes large portions easier to eat. Varying how you prepare it gives you the best of both.
Explore by health goal
Cabbage is one of many foods that support these goals:
