Cabbage, red, cooked, boiled, drained, without salt
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Boiled red cabbage transforms from a crisp, peppery vegetable into a tender, deeply colored side with a mellow, slightly sweet flavor. Its vibrant magenta hue, softened by cooking, makes it visually striking on the plate. Nutritionally, it's a low-calorie, high-fiber choice that provides a good dose of vitamin C.
💚 Why it's loved
People love it for its beautiful, jewel-toned color that brightens any meal and its satisfying, tender-crisp texture. It's also cherished for its versatility, easily absorbing flavors from vinegar, apples, or spices in countless recipes.
⚠️ Watch-outs & how to enjoy it better
Some find the boiled version can become overly soft or watery if overcooked, losing its appealing texture. Those monitoring blood sugar should note its natural sugar content; pairing it with a protein or healthy fat (like a pork chop or a drizzle of oil) can help moderate the glycemic response.
Key benefits
- Excellent source of vitamin C for immune support
- High in dietary fiber for digestive health
- Contains antioxidants like anthocyanins from its red pigment
- Very low in calories and fat
- Provides vitamin K for bone health
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The vibrant red color of red cabbage comes from anthocyanin pigments, which act as a natural pH indicator—they turn blue in alkaline conditions and pink/red in acidic ones, a trick often used in science experiments.
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 | 28.0 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 | 34.4 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 |
| Choline, total | 21.4 mg |
| Betaine | 0.10 mg |
| 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 |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.04 g |
| PUFA 18:2 | 0.02 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 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
How do I keep boiled red cabbage from turning blue?
Add an acidic ingredient like vinegar, lemon juice, or tart apples during cooking. The acid helps stabilize the anthocyanin pigments, maintaining the red/pink hue.
Is boiled red cabbage as nutritious as raw?
Boiling can reduce some heat-sensitive nutrients like vitamin C, but it makes other antioxidants more bioavailable. It remains a very healthy, low-calorie vegetable choice.
What's the best way to store leftover boiled cabbage?
Cool it quickly, store in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months, though the texture may become softer upon thawing.