Nutritional value Raw cabbage is 92% water, 6% carbohydrates, 1% protein, and contains negligible fat. In a 100 gram reference amount, raw cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively. Cabbage is also a moderate source of vitamin B6 and folate.
Culinary uses Cabbage is prepared and consumed in many ways. The simplest options include eating the vegetable raw or steaming it, though many cuisines pickle, stew, sautée or braise cabbage.