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The cabbage is an edible leafy vegetable.



Cabbages take the form of densely packed, round heads.[1][2] The leaves are darker on the outside of the head and get paler all the way to the white core. The three primary varieties are green/white, savoy, and red/purple cabbage, and for the most part they are quite similar. Green and savoy cabbages are both green in color, though the leaves of savoy cabbages are more wrinkled than those of green cabbage. Red cabbage has the same texture as green cabbage, but its leaves are colored magenta instead of green

Selection and storage


When choosing cabbage heads, go for those that feel dense and firm,[2] with as few wilted outer leaves as possible. They should have no rotted or slimy portions or browning. Ideally, the cores shouldn't seem dried out.[1] Cabbages keep well in the fridge, wrapped in plastic. If they begin to discolor or get slimy, they should be discarded.

Like all brassicas, cabbage is a potentially smelly vegetable that needs to be handled with care to avoid creating unpleasant odours and flavors.[3] There are two ideal ways to cook cabbage: either very quickly (e.g. stir frying, blanching) or in a slow-cooked flavoursome dish. Cabbages may also be shredded and served raw as a salad or slaw,[1] and dishes of fermented cabbage feature in various cultures. Because they are large, cabbage leaves are often used to wrap fillings, such as meat and rice.

To prepare cabbage for cooking, discard the outer leaves and tough core—the latter can be done more easily once the cabbage is quartered.[2] From there, it can be cut up as desired for your dish. When cooking red cabbage, it can turn an unappetizing purple/grey color—cooking with an acid, such as vinegar, will keep it a nice red color.[3]




  1. a b c Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
  2. a b c Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
  3. a b McGee, Harold (2013-02-19). Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. National Geographic Books. ISBN 978-0-385-66649-7.