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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled red cabbage is highly nutritious and low in calories, providing only 29 calories per 100g. It is rich in vitamins C and K, as well as anthocyanins, which are powerful antioxidants that help reduce inflammation and protect heart health.
It is an excellent source of Vitamin K for bone health and blood clotting, and Vitamin C for immune support. Additionally, its high fiber content promotes healthy digestion and regular bowel movements.
Yes, it is an ideal food for weight management because it is very low in fat (0.09g) and calories while being high in fiber. The fiber helps increase satiety, making you feel full for longer periods.
Yes, with approximately 6.94g of total carbohydrates per 100g, boiled red cabbage can fit into a ketogenic or low-carb diet. When you subtract the dietary fiber, the net carb count is low enough for most keto meal plans.
Naturally, boiled unsalted red cabbage is both vegan and gluten-free. It contains no animal products or gluten-containing grains, making it safe for those with celiac disease or those following a plant-based diet.
Red cabbage contains anthocyanins, which are pH-sensitive pigments. If your cooking water is slightly alkaline, the cabbage may turn blue; adding an acidic ingredient like vinegar or lemon juice to the water will help maintain its vibrant purple color.
It has a mild, slightly sweet, and earthy flavor that is less peppery than raw cabbage. Without salt, the natural sweetness of the vegetable is more prominent, and the texture becomes soft and tender.
boiled unsalted red cabbage is a versatile ingredient found in cuisines around the world. With 29 calories per 100g and 1.51 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Cooked red cabbage can be stored in an airtight container in the fridge for 3 to 5 days. It is best to let it cool completely before refrigerating to prevent moisture buildup and spoilage.
Yes, boiled red cabbage freezes well and can last for 10 to 12 months in the freezer. To preserve quality, drain any excess liquid and store it in a heavy-duty freezer bag or airtight container.
Boiling can cause some water-soluble nutrients, like Vitamin C, to leach into the cooking water. To retain more nutrients, use a minimal amount of water or reuse the nutrient-rich purple cooking liquid in soups and stews.