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Cabbage

CabbageFridge

Most cabbage recipes will tell you exactly what type of cabbage you should be using, but it’s good to know the different varieties so you can make your own decisions. For instance, napa cabbage makes an amazing coleslaw even if white is called for. Some common types of cabbage include napa or Chinese, red, white, and savoy. They all have slightly different tastes and textures. Whatever cabbage you buy though, they’re all great sources of vitamins, are full of fiber, and are a low-calorie addition to a balanced diet. If it’s the idea of having to cut cabbage which is putting you off adding it to your dinners, we’ve got you. It’s best to remove the outer leaves as they can be tough. Start by cutting it in half from top to bottom, going through the middle of the stem. Then place it flat-side down and cut each half in two again, so you now have four quarters. From here, you can slice or shred them finely, cut them once more to make 1/8ths, or leave them as is for roasting. It’s also easy to remove the tough white core once they have been quartered. And if you have a food processor or mandoline, remember that it can help you get finely chopped or shredded cabbage for coleslaw too.

Cabbage nutrition and vitamin info per 100g

Energy24.6200008392334kcal
Total Fat0.10000000149011612g
Carbohydrate Total5.800000190734863g
Sugars3.200000047683716g
Protein1.2799999713897705g
Sodium18mg
Fiber2.5g

5221 recipes to cook with Cabbage

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Cabbage substitutes

Cabbage equivalents and varieties

Cabbage cooking tips

  • Samsung FoodSamsung Food

    Cabbage goes best with a ham dinner, pork chops, or a beef roast.

  • Samsung FoodSamsung Food

    If you want to shred cabbage, you can use grater, food processor with a shredder attachment or chop it on a cutting board with a sharp knife.

  • Samsung FoodSamsung Food

    Parboil the leaves for a few minutes to soften them if you use cabbage for stuffing or baking.