🥬 #9 in the Nation

Cabbage

A cornerstone of Southern cooking — affordable, hardy, and loaded with nutrition.

🔴 Red cabbage contains 10× more antioxidants than green cabbage
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About This Crop

NC Cabbage

North Carolina ranks ninth nationally in cabbage production, growing nearly 70 million pounds each year. Cabbage has been a staple of NC agriculture and Southern cooking for generations — from coleslaw at a backyard barbecue to slow-cooked greens on a winter evening. It is one of the most affordable and nutritionally dense vegetables you can put on your plate, and NC farmers grow it with the care and consistency the state's produce is known for.

Why It's Good For You

Health Benefits

Digestive Health

Cabbage is one of the best foods for gut health — high in fiber and fermentable compounds that nourish beneficial gut bacteria.

Anti-Inflammatory

Rich in Vitamins C and K plus antioxidants that help reduce the chronic inflammation linked to many serious diseases.

Cancer-Protective Compounds

As a cruciferous vegetable, cabbage contains glucosinolates that have been extensively studied for their cancer-protective properties.

Bone Health

An excellent source of Vitamin K, which plays a critical role in bone metabolism and reducing the risk of osteoporosis.

Key Nutrients

Nutrition Highlights

Per typical serving — % values are approximate Daily Values.

Vitamin K
85% DV
Vitamin C
54% DV
Folate
10% DV
Fiber
9% DV
Vitamin B6
8% DV

Common Questions

Frequently Asked Questions

No — they look similar but are entirely different plants. Cabbage is a cruciferous vegetable (same family as broccoli and kale) with dense, tightly packed leaves. Lettuce is a much lighter leafy green. Cabbage is generally more nutritious, particularly for Vitamin K and fiber.

Both are the same species but red/purple cabbage contains significantly more antioxidants — particularly anthocyanins, the same compounds that make blueberries blue. Red cabbage has roughly 10 times the antioxidant content of green. Both are excellent; red just offers a bigger antioxidant boost.

Different but still very healthy. Fermented cabbage retains most nutrients and gains something fresh cabbage does not: live probiotic cultures that are excellent for gut health. Both forms have real merit — eating both is ideal.

Cabbage is a cool-weather crop with two NC seasons: spring (April–June) and fall (September–November). Fall cabbage can be slightly sweeter because light frosts convert starches to sugars.

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