Know what’s on your plate
Red cabbage
Calories & nutrition facts
cooked, boiled, drained, with salt
Nutrition facts
Per 100 g% DV- Calories 29 kcal —
- Protein 1.5 g 3%
- Carbohydrate 4.3 g 2%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 2.6 g 9%
- Sugars 3.3 g —
- Sodium 244 mg 11%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 10.8 mg 12%
- Vitamin D 0 µg 0%
- Vitamin E 0.12 mg 1%
- Vitamin K 47.6 µg 40%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.06 mg 5%
- Niacin (B3) 0.38 mg 2%
- Pantothenic acid (B5) 0.15 mg 3%
- Vitamin B6 0.23 mg 13%
- Folate (B9) 24 µg 6%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 42 mg 3%
- Iron 0.66 mg 4%
- Magnesium 17 mg 4%
- Phosphorus 33 mg 3%
- Potassium 262 mg 6%
- Zinc 0.25 mg 2%
- Copper 0.05 mg 6%
- Manganese 0.22 mg 10%
- Selenium 2.3 µg 4%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 29 | 1.5 g | 4.3 g | 0.1 g |
| 1 × leaf | 22 g | 6 | 0.3 g | 1 g | 0 g |
| 1 × cup, shredded | 75 g | 22 | 1.1 g | 3.3 g | 0.1 g |
| 2 × leaf | 44 g | 13 | 0.7 g | 1.9 g | 0 g |
| ½ × leaf | 11 g | 3 | 0.2 g | 0.5 g | 0 g |
| 3 × leaf | 66 g | 19 | 1 g | 2.9 g | 0.1 g |
| 4 × leaf | 88 g | 26 | 1.3 g | 3.8 g | 0.1 g |
Similar foods
- Danish red cabbageraw24 kcal / 100 g
- Red cabbage with apple piecesfrozen, boiled57 kcal / 100 g
- Red cabbage saladraw, with olive oil, unsalted57 kcal / 100 g
- Cabbageraw25 kcal / 100 g
- Common cabbagecommon, cooked, boiled, drained, with salt23 kcal / 100 g
- Violet cabbage23 kcal / 100 g
- White cabbagecooked, drained, without oil, with salt23 kcal / 100 g
- Savoy cabbagecooked, boiled, drained, with salt24 kcal / 100 g
- Beetscooked, boiled, drained, with salt44 kcal / 100 g
- Brussels sproutscooked, boiled, drained, with salt36 kcal / 100 g
Questions about Red cabbage
How do you cook red cabbage without losing its colour?
Cook it with a little vinegar, lemon juice or another acidic ingredient; acid helps keep its red-purple colour. Avoid adding bicarbonate of soda, which can turn it blue and make it mushy.
How long should you braise red cabbage?
For tender, silky cabbage, finely slice it and braise it covered over a low heat for about 45–60 minutes with a splash of water or stock. Stir occasionally and add a little more liquid if the pan gets dry.
How do you make raw red cabbage less tough in a salad?
Slice it as finely as you can, then toss it with a little salt and vinegar or lemon juice. Leave it for 15–30 minutes and scrunch it briefly with your hands before adding the other ingredients.
How should you store red cabbage once it has been cut?
Wrap the cut face tightly or put the cabbage in an airtight container and refrigerate it. Use it within a few days; keep it away from cut fruit that gives off ethylene, which can speed up deterioration.
Can you freeze red cabbage?
Yes. Blanch shredded cabbage in boiling water for about 2 minutes, cool it quickly in ice-cold water, drain and dry it well, then freeze in portions. You can also freeze cooked red cabbage once it has cooled.
What goes well with red cabbage?
Its sweet-and-sour flavour pairs well with apples, onion, vinegar and warm spices such as cloves or caraway. Serve it with roast meats, sausages or lentils, or add it raw to a sandwich for crunch.
What is the difference between red cabbage and white cabbage?
Red cabbage has a firmer texture and a more peppery flavour, while white cabbage is milder and often softens faster when cooked. Red cabbage also contains anthocyanin pigments, which change colour depending on acidity.
Source: USDA FoodData Central 168515 · per 100 g · carbohydrate per EU label, fibre excluded
