5+ A Day




Different varieties of cabbage are available all year round.


Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.



Cabbages are one of the oldest known vegetables. Throughout their long history they have often been thought of as food for the poor. Red cabbage originated in Europe. The first mention of red cabbage dates back to 1570 in England.


Facts and Varieties

  • There are many varieties of cabbages grown in New Zealand which vary from red, green or white, with smooth or crinkled leaves and round or oval in shape
  • Taste variations are subtle
  • Traditionally red cabbages are cooked longer than green cabbages
  • As with most vegetables, specific variety names of the brassica group can be confusing as seed companies market similar products with different names
  • Green cabbage:  these are the most widely grown and available all year round with a range of varieties which ensure a continuous supply
  • Drumhead is a popular variety with smooth compact leaves
  • Savoy has crinkly leaves with very good flavour


Growing Facts

  • Cabbages can be planted all year round
  • Need rich, well-drained soil and full sun

Nutrition Information

Serving size: 79g - 1 cup white cabbage, inner and outer leaf, raw

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 128/31 162/39
Protein (g) 0.99 1.25
Fat, total (g) 0.158 0.2
- saturated (g) 0.02 0.026
Carbohydrate (g) 4.85 6.14
- sugars (g) 4.82 6.1
Dietary Fibre (g) 2.84 3.6
Sodium (mg) 3.95 5
Vitamin E (mg) 0.008 0.01
Vitamin C (mg) 16.59 21
Potassium (mg) 169.85 215
Folate (µg) 12.64 16
Vitamin B6 (mg) 0.08 0.1
Calcium (mg) 31.98 41
Thiamin (mg) 0.04 0.05
Iron (mg) 0.32 0.4
Niacin (mg) 0.24 0.31
Riboflavin (mg) 0.03 0.04
Zinc (mg) 0.09 0.12
Selenium (µg) 0.08 0.1
Vitamin A Equiv. (µg) 1.45 1.84

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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