Cooked Cabbage
Brassica oleracea var. capitataClinical Encyclopedia
Cooked Cabbage provides 23 kcal, 1.3g of protein, 5.1g of carbohydrates, and 2.5g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Cooked cabbage is a nutritious vegetable that is low in calories and high in vitamins and minerals, particularly Vitamin C and K. It is known for its potential health benefits, including anti-inflammatory properties and digestive support.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed steamed or boiled to retain nutrients; avoid overcooking to preserve texture and flavor.
Smart Selection & Storage
Choose firm, tightly packed heads of cabbage with vibrant color and no blemishes.
Store in a cool, dark place or in the refrigerator to maintain freshness; use within a week for best quality.
Myths vs Realities
Healthy Recipes
Cabbage and Quinoa Salad
A refreshing salad combining cooked cabbage and quinoa, packed with protein and fiber for a nutritious meal.
- 2 cups cooked cabbage, chopped
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine the cooked cabbage, quinoa, cherry tomatoes, and red onion.
- 2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- 3. Pour the dressing over the salad, toss gently, and serve chilled.
Stuffed Cabbage Rolls
Delicious cabbage leaves filled with a mixture of lean ground turkey and brown rice, simmered in a light tomato sauce.
- 8 large cooked cabbage leaves
- 1 pound lean ground turkey
- 1 cup cooked brown rice
- 1/2 cup diced onion
- 1 cup tomato sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix the ground turkey, cooked rice, onion, garlic powder, salt, and pepper.
- 3. Place a portion of the mixture in each cabbage leaf, roll tightly, and place seam-side down in a baking dish. Pour tomato sauce over the rolls and bake for 30 minutes.
Cabbage Stir-Fry with Tofu
A quick and colorful stir-fry featuring cooked cabbage, tofu, and a variety of vegetables, perfect for a healthy dinner.
- 2 cups cooked cabbage, chopped
- 1 block firm tofu, cubed
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1. Heat sesame oil in a large skillet over medium heat, add tofu, and cook until golden brown.
- 2. Add bell pepper, carrot, and cooked cabbage to the skillet, stir-frying for about 5 minutes.
- 3. Stir in soy sauce and ginger, cooking for an additional 2 minutes before serving.
Cabbage and Lentil Soup
A hearty and nutritious soup made with cooked cabbage, lentils, and a blend of spices, perfect for a cozy meal.
- 2 cups cooked cabbage, chopped
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1. In a large pot, sauté onion, carrots, and garlic until softened.
- 2. Add lentils, vegetable broth, and cooked cabbage, bringing to a boil.
- 3. Reduce heat, add cumin, and simmer for 30 minutes until lentils are tender.
Cabbage and Chickpea Tacos
Healthy tacos filled with seasoned cooked cabbage and chickpeas, served in corn tortillas for a nutritious twist.
- 2 cups cooked cabbage, chopped
- 1 can chickpeas, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 8 corn tortillas
- Fresh cilantro for garnish
- 1. In a skillet, combine cooked cabbage, chickpeas, chili powder, and cumin, heating through.
- 2. Warm corn tortillas in another skillet.
- 3. Fill each tortilla with the cabbage mixture and garnish with fresh cilantro before serving.
Cabbage and Apple Slaw
A crunchy slaw featuring cooked cabbage and apples, dressed in a light vinaigrette for a refreshing side dish.
- 2 cups cooked cabbage, shredded
- 1 apple, julienned
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- Salt and pepper to taste
- 1. In a large bowl, combine cooked cabbage and apple.
- 2. In a separate bowl, whisk together apple cider vinegar, honey, salt, and pepper.
- 3. Pour the dressing over the slaw, toss well, and serve chilled.
Cabbage and Mushroom Risotto
Creamy risotto made with arborio rice, cooked cabbage, and sautéed mushrooms, offering a rich and comforting dish.
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup cooked cabbage, chopped
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 tablespoons olive oil
- Parmesan cheese for serving
- 1. In a pot, heat olive oil and sauté onion and mushrooms until softened.
- 2. Add arborio rice, stirring for 2 minutes before gradually adding vegetable broth, one ladle at a time, stirring continuously.
- 3. When rice is creamy and cooked, stir in cooked cabbage and serve with Parmesan cheese.
Cabbage and Sweet Potato Hash
A savory hash featuring cooked cabbage and sweet potatoes, perfect for breakfast or a light lunch.
- 2 cups cooked cabbage, chopped
- 2 sweet potatoes, diced
- 1 onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 eggs (optional)
- 1. In a skillet, heat olive oil and cook sweet potatoes until tender.
- 2. Add onion and cooked cabbage, cooking until heated through.
- 3. If desired, create wells in the hash and crack eggs into them, cooking until eggs are set.
Cabbage and Brown Rice Bowl
A nourishing bowl filled with cooked cabbage, brown rice, and a variety of toppings for a balanced meal.
- 2 cups cooked cabbage, chopped
- 1 cup cooked brown rice
- 1/2 avocado, sliced
- 1/4 cup edamame
- 2 tablespoons sesame seeds
- Soy sauce for drizzling
- 1. In a bowl, layer the cooked brown rice and cooked cabbage.
- 2. Top with avocado slices, edamame, and sprinkle with sesame seeds.
- 3. Drizzle with soy sauce before serving.
Cabbage and Spinach Frittata
A protein-packed frittata featuring cooked cabbage and spinach, perfect for a healthy breakfast or brunch.
- 2 cups cooked cabbage, chopped
- 1 cup fresh spinach
- 6 eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat the oven to 350°F (175°C).
- 2. In a skillet, heat olive oil and sauté cooked cabbage and spinach until wilted.
- 3. In a bowl, whisk together eggs, milk, salt, and pepper, then pour over the vegetables in the skillet. Cook for a few minutes before transferring to the oven to bake until set.
Frequently Asked Questions (FAQ)
Is cooked cabbage good for weight loss?
Yes, cooked cabbage is low in calories and high in fiber, making it a great addition to a weight loss diet.
Can I eat cooked cabbage every day?
Yes, incorporating cooked cabbage into your daily diet can provide numerous health benefits.
How should I store cooked cabbage?
Store cooked cabbage in an airtight container in the refrigerator for up to 3-5 days.
Does cooking cabbage destroy its nutrients?
While some nutrients may be lost during cooking, steaming or boiling can preserve most vitamins and minerals.
What are the health benefits of cooked cabbage?
Cooked cabbage is rich in vitamins C and K, fiber, and antioxidants, which support immune function and digestive health.
Can cooked cabbage help with inflammation?
Yes, the antioxidants in cooked cabbage can help reduce inflammation in the body.
Is cooked cabbage safe for everyone?
Generally, yes, but individuals with certain digestive issues may need to limit their intake.
What is the best way to cook cabbage?
Steaming or boiling are recommended methods to retain nutrients while enhancing flavor.