Cabbage is part of the Brassica vegetables. It grows throughout the year and has good shelf life.

Cabbage types were already known in the 8th century in Europe and today are grown in many varieties.  Cabbage is especially present in the kitchen during the winter and you can enjoy it in different ways: Raw, steamed, and rolled or as sauerkraut.  Even though raw cabbage is hard to digest, when it is blanched or frozen, it decreases its flatulence effect. White cabbage and red cabbage are both popular.

Season: Year round

Nutritional Value: 
White cabbage – Swiss food composition database
Red cabbage – Swiss food composition database

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Cabbage is rich in vitamin C, potassium, calcium and dietary fibre. It contains a lot of glucosinolates which are beneficial and responsible for Brassica vegetables typical aroma. Red cabbage is high in antocyans, which also gives it its typical colour.

1 portion a day corresponds to:

A quarter of a cabbage head