Picture by MariyaZ. Creative Commons License

Cabbage (Brassica oleracea or variants) is a leafy green or purplebiennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccolicauliflower, and brussels sprouts, it descends from B. oleracea var. oleracea, a wild field cabbage (Wikipedia, nd).

Allergy Alert:

Allergy symptoms appear within minutes to a few hours of ingesting cabbage. The release of histamine into the bloodstream results in swelling, tingling and itching of the mouth, tongue, lips and face. Swelling, redness and inflammation of the skin is commonly observed and can lead to a skin rash and lesions (Stevens, 2013).

Common Uses:

Cabbage is prepared and consumed in many ways. The simplest options include eating the vegetable raw or steaming it, though many cuisines pickle, stewsautée or braise cabbage. Pickling is one of the most popular ways of preserving cabbage, creating dishes such as sauerkraut and kimchee (Wikipedia, nd).

Amount Per 1 leaf, medium (23 g)
Calories 6
% Daily Value*
Total Fat 0 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 4 mg 0%
Potassium 39 mg 1%
Total Carbohydrate 1.3 g 0%
Dietary fiber 0.6 g 2%
Sugar 0.7 g
Protein 0.3 g 0%
Vitamin A 0% Vitamin C 14%
Calcium 0% Iron 0%
Vitamin D 0% Vitamin B-6 0%
Vitamin B-12 0% Magnesium 0%

Dietary Information and Related Articles:

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