Know what’s on your plate

Red cabbage

Calories & nutrition facts

raw

calorieskcal per 100 g

Protein1.4 g

Carbs5.3 g

Fat0.2 g

Percent calories

Log this food in Calori

Nutrition facts

Per 100 g% DV

Calories 31 kcal —
Protein 1.4 g 3%
Carbohydrate 5.3 g 2%
Fat 0.2 g 0%
Saturated fat 0 g 0%
Fibre 2.1 g 8%
Sugars 3.8 g —
Sodium 27 mg 1%
Cholesterol 0 mg 0%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 56 µg 6%
Vitamin C 57 mg 63%
Vitamin D 0 µg 0%
Vitamin E 0.11 mg 1%
Vitamin K 38.2 µg 32%
Thiamin (B1) 0.06 mg 5%
Riboflavin (B2) 0.07 mg 5%
Niacin (B3) 0.42 mg 3%
Pantothenic acid (B5) 0.15 mg 3%
Vitamin B6 0.21 mg 12%
Biotin (B7) 0.1 µg 0%
Folate (B9) 18 µg 5%
Vitamin B12 0 µg 0%
Choline 17.1 mg 3%

Minerals

Calcium 45 mg 3%
Iron 0.8 mg 4%
Magnesium 16 mg 4%
Phosphorus 30 mg 2%
Potassium 243 mg 5%
Zinc 0.22 mg 2%
Copper 0.02 mg 2%
Manganese 0.24 mg 11%
Selenium 0.6 µg 1%
Iodine 2 µg 1%

Calories by portion

Portion	Weight	Calories	Protein	Carbs	Fat
100 g	100 g	31	1.4 g	5.3 g	0.2 g
1 × cup, chopped	89 g	28	1.3 g	4.7 g	0.1 g
1 × cup, shredded	70 g	22	1 g	3.7 g	0.1 g
1 × head, large (about 5-1/2" dia)	1134 g	352	16 g	60 g	1.8 g
1 × leaf	23 g	7	0.3 g	1.2 g	0 g
1 × head, medium (about 5" dia)	839 g	260	12 g	44 g	1.3 g
1 × head, small (4" dia)	567 g	176	8.1 g	30 g	0.9 g
2 × cup, chopped	178 g	55	2.5 g	9.4 g	0.3 g
½ × cup, chopped	44.5 g	14	0.6 g	2.3 g	0.1 g
3 × cup, chopped	267 g	83	3.8 g	14 g	0.4 g
4 × cup, chopped	356 g	110	5.1 g	19 g	0.6 g

Similar foods

Questions about Red cabbage

How do you cook red cabbage without it going limp?

For a quick side, shred it finely and stir-fry for 5–7 minutes over a medium-high heat, keeping it slightly crisp. For traditional braised red cabbage, cook it gently with a little vinegar, apple and seasoning for about 45–60 minutes, until tender.

Why does red cabbage turn blue when you cook it?

Its purple pigments change colour with acidity: alkaline water can make it look bluer, while vinegar or lemon keeps it redder. Add a splash of vinegar or lemon juice to the pan, especially when boiling or braising.

Can you eat red cabbage raw?

Yes. Remove any tired outer leaves, cut out the hard core and slice the rest finely for salads or slaw. A little salt and a brief massage soften the shreds while leaving them pleasantly crunchy.

How do you make red cabbage less bitter in a salad?

Slice it very finely, then toss it with a dressing containing vinegar or lemon juice, a little oil and a pinch of salt. Let it stand for 10–15 minutes; grated apple or pear adds sweetness and softens its sharp edge.

What goes well with red cabbage?

Its sweet-and-sour flavour works especially well with apple, onion, vinegar, caraway and warm spices such as cloves. Serve braised red cabbage alongside roast meats, sausages or a nut roast, or add raw shreds to a sandwich or slaw.

How should you store red cabbage once it is cut?

Keep the cut face covered or wrap the cabbage tightly, then refrigerate it; use it within a few days. Store whole cabbage unwashed in the fridge, and remove only the outer leaves you need.

Can you freeze red cabbage?

Yes: blanch shredded cabbage in boiling water for about 2 minutes, cool it quickly in iced water and drain it thoroughly before freezing in airtight portions. For the best texture, use frozen cabbage in cooked dishes such as braises rather than salads.

Is red cabbage more nutritious than white cabbage?

They are close in energy: red cabbage has 31 kcal per 100 g, while white cabbage has about 29 kcal. Red cabbage has more vitamin C in these figures—57 mg per 100 g compared with about 46 mg in white cabbage.

Is red cabbage a good source of vitamin K?

Yes. Red cabbage is high in vitamin K, providing 38.2 µg per 100 g; a handful of shredded cabbage is an easy way to add it to a meal.

Source: USDA FoodData Central 169977 · per 100 g · carbohydrate per EU label, fibre excluded