FoodLink - Purdue Extension


Brassica oleracea
Available from May to October


Green, purple, Savoy (crinkled leaves), flat Dutch (large head for storage).

Cabbage sprouts are small, loose heads that form as sideshoots off the main cabbage plant.


Before using, peel off the outer leaves if they are soft or wrinkled. Cut the cabbage in half from the stem end, and then lay the halves flat side down on a cutting board and begin to cut small slices from end to end. Do not eat or slice into the core.

This video offers cabbage cutting tips.

Cabbage can be eaten raw or cooked.

Raw: Cabbage is the main ingredient in coleslaw and you can add cabbage to lettuce salads for extra crunch. Use shredded cabbage for tacos.

Stove Top: Boil or steam cut cabbage for about 10-15 minutes; or microwave it for about 7-13 minutes.

Sauté: Cut cabbage into  slices or chunks and discard the core. Add 1-2 tablespoons of olive oil to a large frying pan, and sauté the cabbage until tender. Add salt to taste. You can add other market vegetables for a delicious and easy side dish. Try red peppers and zucchini.


Short-Term Storage

Remove outer leaves that are not compacted around the head, and store the head in the refrigerator for 5-6 days.

You can place raw chopped cabbage in a plastic container of water and store it for 2-3 days in the refrigerator.

Long-Term Storage

Cabbage can be stored in a cold room, root cellar, outdoor storage pit, or garbage cans because cabbage's odor will permeate the cellar or house if stored inside. It can also affect the flavor of celery, apples and pears so never store near these other crops.  

You can also ferment cabbage to make sauerkraut.

Quick Fact

One cup of cabbage is about 18 calories. 

Nutrition Information

Serving Size

1 cup, chopped (89g)







% Daily Value

Total Calories









Dietary Fiber



Total Sugars



Total Fat



Saturated Fat













 36 mg



18 mg











Vitamin A

 33 ug


Vitamin C

 87 ug








Food Safety Tips

Always keep fresh produce away from raw meat and raw meat juices to prevent cross-contamination.

Follow the safe food guidelines for all fresh produce.

Related Resources

Cabbage is a member of the Brassica family, which includes arugula, Brussels sprouts, cauliflower, kale, kohlrabi, mustard, radish, rutabaga, turnip, horseradish, collards, and watercress.

Cabbage is a hardy biennial harvested the first season. The terminal cluster of leaves, often called a head, is eaten.

There are several types of cabbage: green ones, red ones, or ones with crinkled
leaves (Savoy cabbage). Round heads are typical, but you can also find more flattened or
more pointed varieties. There are early-maturing varieties with smaller heads, that are planted in spring to mature before hot weather arrives. Late-maturing varieties are commonly planted for fall harvest. They often form very large heads (several pounds) and are best used for preserving (for example, sauerkraut).

For fall harvest, plant transplants 7-9 weeks before the average first frost date (about mid-July in northern Indiana, late August in southern Indiana). Cabbage is quite cold tolerant and you may be able to harvest after first frost.

In spring, plant transplants 2-6 weeks before the average last frost date, continuing until very early April in southern Indiana, or into May in the coldest parts of the state.

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