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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is very healthy as it is low in calories (23 per 100g) and fat. It provides essential nutrients like Vitamin K for bone health and Vitamin C for immune support, though those on low-sodium diets should be mindful of the added salt.
A 100g serving contains approximately 23 calories and 5.51g of carbohydrates. It is a very low-density food, making it an excellent choice for high-volume, low-calorie eating.
Yes, with only 5.51g of total carbohydrates per 100g, boiled cabbage fits well within a ketogenic or low-carb diet. It provides necessary fiber and micronutrients while keeping net carb counts low.
Yes, this preparation is naturally vegan and gluten-free. It contains only cabbage, water, and salt, making it safe for individuals with celiac disease or those following a plant-based lifestyle.
It is rich in Vitamin K, which is essential for blood clotting and bone strength, and Vitamin C, a powerful antioxidant. Additionally, its dietary fiber aids in digestion and promotes a healthy gut microbiome.
Cut the cabbage into wedges or shreds and place them in a pot with enough water to cover. Add salt to the water and boil for 5 to 10 minutes until the leaves are tender but still have a slight bite, then drain thoroughly.
Yes, boiled cabbage is highly effective for weight management because it is very low in calories and fat. The fiber content helps increase satiety, making you feel full for longer periods.
boiled salted common cabbage is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 1.27 grams of protein, it's a nutritious addition to many dishes.
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View all vegetable →Discover 0 recipes featuring boiled salted common cabbage with step-by-step instructions.
Browse recipes →Cooked cabbage should be stored in an airtight container and will stay fresh in the refrigerator for 3 to 5 days. Always ensure it has cooled to room temperature before sealing it in a container.
Yes, you can freeze boiled cabbage for up to 9 months. To maintain the best quality, drain all excess liquid and store it in a heavy-duty freezer bag, though be aware the texture will be softer once thawed.
Boiling can cause some water-soluble vitamins, like Vitamin C, to leach into the cooking water. To preserve as many nutrients as possible, avoid overcooking the cabbage and use the minimum amount of water necessary.