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Source of fiber and vitamin C, low calorie, lightly cooked
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
38
KCAL / 100G
Carbs
7.2g
· 73%
Protein
1.3g
· 13%
Fat
0.6g
· 14%
Fiber
2.5g
Vitamins
Vitamin K
62µg · 52% DV
Vitamin C
22mg · 24% DV
B6
0.13mg · 8% DV
Folate
32µg · 8% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
170mg · 5% DV
Calcium
38mg · 4% DV
Phosphorus
26mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.09g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
Avoid slicing it too thin and do not overcrowd the pan. Cook over medium-high heat and add salt near the end, which helps limit excess moisture release.
Cumin, black pepper, sweet paprika, and a little garlic pair especially well with cabbage. Briefly warming spices in oil builds flavor, but garlic should not brown too much.
Yes. Cool it completely and refrigerate it in a sealed container; reheat it quickly in a hot skillet rather than simmering it, so it keeps a better texture.
Yes, although it will be softer and may release water after thawing. Freeze in individual portions and reheat briefly in a skillet for the best result.
It works well with grilled chicken, fish, meatballs, beans, or lentils. A lemony yogurt or garlic yogurt sauce also complements its mild sweetness.
Add lemon juice just before serving or after taking the pan off the heat for the freshest flavor. Adding it early can change the cabbage’s texture and color more quickly.
Cabbage can cause gas or bloating in some people, particularly those with sensitive digestion. Starting with a smaller serving, cooking it thoroughly, and using cumin may improve tolerance for some people.
For most people, cooked cabbage in ordinary portions is not a concern. Anyone taking thyroid medication or following medical advice about iodine intake should ask their clinician about frequent large servings.
No. Cooking can reduce some heat-sensitive vitamins, but cabbage still provides fibre and other beneficial plant compounds. Cooking it briefly with little water and avoiding scorching helps preserve more of its qualities.
It can be a light dinner side dish. If cabbage tends to trigger bloating or reflux for you, have it earlier in the evening rather than close to bedtime.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.