Vegetable | Vegan Gluten Free Keto Low Calorie Dairy Free Low F O D M A P

Cabbage Filling

Brassica oleracea var. capitata Allergen-Free
Cabbage Filling

Sourcing & Taxonomy

  • Family Brassicaceae
  • Primary Cuisine Global (especially European, Asian)
  • Seasonality Fall, Winter (Year-Round with storage)
  • Source Cabbage plant

The Forktionary Angle

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Definition

A leafy green or purple biennial plant, widely cultivated as a cool-season vegetable for its dense, rounded heads.

Sensory Profile

TasteMild, earthy, slightly peppery, sweet when cooked
TextureCrisp, crunchy (raw), tender (cooked)
AromaEarthy, slightly sulfuric (especially when overcooked)
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 cup, chopped (89 g)
Calories25 kcal
Total Fat0.1 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein1.3 g
Total Carbohydrate5.8 g
Dietary Fiber2.5 g
Total Sugars3.2 g
Calcium40 mg
Iron0.5 mg
Potassium170 mg

Chef’s Secret

To reduce the strong sulfurous odor when cooking cabbage, add a splash of vinegar or a squeeze of lemon juice to the cooking water.

Substitutions

Best Match

Napa Cabbage

1:1

Softer texture and milder flavor, great for stir-fries, salads, and ferments.

Savoy Cabbage

1:1

Similar to green cabbage but with crinklier leaves and slightly milder flavor; good for rolls or sautéing.

Brussels Sprouts

N/A (by volume, adjust)

Offers a similar cruciferous flavor, smaller size, good for roasting or sautéing as a side.

Bok Choy

1:1 (by volume, adjust)

Milder, sweeter flavor with tender leaves and crisp stalks, excellent in Asian dishes.

Buying Guide

Choose firm, heavy heads with tightly packed, unwilted leaves. Avoid discolored or soft spots.

Flavor Pairings

Pork corned beef bacon apples caraway seeds vinegar soy sauce ginger garlic.