Cabbage, red, cooked, boiled, drained, with salt
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Boiled red cabbage is a vibrant, tender vegetable with a deep magenta hue and a mild, slightly sweet flavor. Its soft, silky texture after cooking makes it a comforting side dish. With only 29 calories per 100g and a good dose of fiber, it's a light yet satisfying addition to a meal.
💚 Why it's loved
People love it for its beautiful color that brightens any plate, its gentle sweetness that develops with cooking, and its incredible versatility—it can be a simple side, a tangy salad, or a hearty stew component.
⚠️ Watch-outs & how to enjoy it better
The boiling process can leach out some water-soluble vitamins, and the added salt can increase sodium intake. To counteract this, use minimal salt, save the cooking liquid for soups or gravies, and pair it with a protein source like pork or a healthy fat like olive oil to enhance nutrient absorption.
Key benefits
- Excellent source of dietary fiber (2.6g per 100g)
- Very low in calories and fat
- Rich in vitamin C and vitamin K
- Contains anthocyanins, powerful antioxidants
- Provides a modest amount of plant-based protein
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The vibrant purple-red color of red cabbage is due to anthocyanins, which change hue depending on the pH of the cooking liquid—adding vinegar or lemon juice will help it retain its bright red color.
Full nutrition (scales with serving)
| Water | 90.8 g |
| Energy | 29.0 kcal |
| Energy | 122 kj |
| Protein | 1.5 g |
| Total lipid (fat) | 0.09 g |
| Ash | 0.62 g |
| Carbohydrate, by difference | 6.9 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 3.3 g |
| Sucrose | 0.71 g |
| Glucose | 1.4 g |
| Fructose | 1.2 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.00 g |
| Calcium, Ca | 42.0 mg |
| Iron, Fe | 0.66 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 33.0 mg |
| Potassium, K | 262 mg |
| Sodium, Na | 244 mg |
| Zinc, Zn | 0.25 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.22 mg |
| Selenium, Se | 2.3 ug |
| Vitamin C, total ascorbic acid | 10.8 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.06 mg |
| Niacin | 0.38 mg |
| Pantothenic acid | 0.15 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 24.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 24.0 ug |
| Folate, DFE | 24.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 20.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 33.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 20.0 ug |
| Vitamin E (alpha-tocopherol) | 0.12 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 47.6 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.01 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.01 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.04 g |
| PUFA 18:2 | 0.02 g |
| PUFA 18:3 | 0.02 g |
| PUFA 20:4 | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.01 g |
| Threonine | 0.04 g |
| Isoleucine | 0.04 g |
| Leucine | 0.05 g |
| Lysine | 0.05 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.04 g |
| Tyrosine | 0.02 g |
| Valine | 0.05 g |
| Arginine | 0.09 g |
| Histidine | 0.03 g |
| Alanine | 0.05 g |
| Aspartic acid | 0.14 g |
| Glutamic acid | 0.35 g |
| Glycine | 0.04 g |
| Proline | 0.06 g |
| Serine | 0.06 g |
FAQ
Why does my boiled red cabbage turn blue?
This is a natural chemical reaction. The anthocyanin pigments turn blue or green in alkaline water. To keep it red, add an acidic ingredient like vinegar, lemon juice, or apple cider vinegar to the cooking water.
Is boiled red cabbage as nutritious as raw?
Boiling reduces some heat-sensitive vitamins like Vitamin C, but it also makes other nutrients more bioavailable and increases the concentration of antioxidants like anthocyanins. It remains a very healthy choice.
How long does cooked red cabbage last in the fridge?
Properly stored in an airtight container, boiled red cabbage will keep in the refrigerator for 3 to 5 days. Its flavor often improves after a day as the seasonings meld.