Cabbage, green, cooked with butter or margarine
Common food
Photo: Wikipedia
This is tender, buttery cabbage, transformed by gentle cooking from a crisp vegetable into a silky, savory side. The butter or margarine coats each leaf, mellowing its natural sweetness and adding a rich, comforting mouthfeel. It's a low-calorie, high-fiber choice that delivers a satisfying dose of vitamins C and K.
Calorie split: 8% protein · 49% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, savory simplicity—it's a warm, buttery hug in a bowl that complements almost any main course. Its mild flavor makes it a universally accepted side, especially in home cooking and traditional holiday meals.
⚠️ Watch-outs & how to enjoy it better
Overcooking can lead to a sulfurous smell and mushy texture, which some find unappealing. For those monitoring saturated fat intake, the butter adds calories; use olive oil or broth as an alternative. To preserve nutrients and texture, cook just until tender-crisp.
Key benefits
- Excellent source of Vitamin K for bone health.
- High in fiber, promoting digestive regularity.
- Contains antioxidants like vitamin C and anthocyanins.
- Low calorie density aids in weight management.
- Provides glucosinolates, compounds studied for health benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Cabbage is a member of the Brassica family, making it a close relative of broccoli, Brussels sprouts, and kale—all from the same species, *Brassica oleracea*.
Full nutrition (USDA data · scales with serving)
| Water | 89.2 g |
| Energy | 52.0 kcal |
| Protein | 0.99 g |
| Total lipid (fat) | 2.5 g |
| Carbohydrate, by difference | 6.4 g |
| Fiber, total dietary | 2.5 g |
| Total Sugars | 3.2 g |
| Calcium, Ca | 43.0 mg |
| Iron, Fe | 0.07 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 28.0 mg |
| Potassium, K | 209 mg |
| Sodium, Na | 151 mg |
| Zinc, Zn | 0.21 mg |
| Copper, Cu | 0.00 mg |
| Selenium, Se | 0.30 ug |
| Vitamin C, total ascorbic acid | 34.5 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.22 mg |
| Vitamin B-6 | 0.16 mg |
| Folate, total | 37.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 37.0 ug |
| Folate, DFE | 37.0 ug |
| Choline, total | 11.3 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 28.0 ug |
| Retinol | 23.0 ug |
| Carotene, beta | 51.0 ug |
| Carotene, alpha | 32.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 29.0 ug |
| Vitamin E (alpha-tocopherol) | 0.37 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 61.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.0 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 0.50 g |
| SFA 18:0 | 0.20 g |
| Fatty acids, total monounsaturated | 0.62 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 0.58 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.38 g |
| PUFA 18:2 | 0.34 g |
| PUFA 18:3 | 0.04 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 |
| Cholesterol | 4.0 mg |
Amino acid profile (per 100g)
Estimated from Cabbage, red, cooked, boiled, drained, with salt — USDA does not publish this profile for Cabbage.
| 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 cooked cabbage from smelling bad?
Avoid overcooking. Cook it quickly over medium-high heat until just tender, or add a splash of vinegar or a bay leaf to the cooking water to help neutralize sulfur compounds.
Is this a good side for a low-carb diet?
Yes, it's very low in net carbs (about 4g per 100g serving after subtracting fiber), making it an excellent, nutrient-dense choice for low-carb and ketogenic diets.
Can I reheat it without it getting soggy?
Reheat gently in a skillet over medium heat with a little extra butter or oil to restore texture, rather than microwaving, which can make it watery.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.52 kcal/g · 8% calories from protein · 2.5 g fiber · 3.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.72 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.