What is cabbage? About the ingredient cabbage. Including 716 recipes with cabbage, nutrition data, and where to find it.
Cabbage leaves often have a delicate, powdery, waxy coating called bloom. The occasionally sharp or bitter taste of cabbage is due to glucosinolate(s). Cabbages are also a good source of riboflavin.
The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called "cabbage head" is widely consumed raw, cooked, or preserved in a great variety of dishes. It is the principal ingredient in coleslaw.
Cabbage is often added to soups or stews. Cabbage soup is popular in Central and eastern Europe, and cabbage is an ingredient in some kinds of borscht. Garbure is a thick soup of cabbage or other vegetables with bacon. Cabbage may be an ingredient in kugel, a baked pudding served as a side dish or dessert. Cabbage is also used in many popular dishes in India.
Cabbage is usually found in the produce section or aisle of the grocery store or supermarket.
Cabbage is a member of the Vegetables and Vegetable Products USDA nutritional food group.
|1 cup, chopped||89|
|1 cup, shredded||70|
|1 head, large (about 7" dia)||1248|
|1 leaf, large||33|
|1 head, medium (about 5-3/4" dia)||908|
|1 leaf, medium||23|
|1 head, small (about 4-1/2" dia)||714|
|British (UK) term:||Cabbage|
|en español:||el repollo|
There are 718 recipes that contain this ingredient.
|Usda nutrition data||over 2 years ago|
Created: Last updated: