Fillings: Cabbage
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What it is
Cabbage is a leafy green, red, or white vegetable that grows in cool climates. It is a member of the Brassica family, which also includes broccoli and kale. Cabbage is typically eaten raw or cooked, and can be fermented into sauerkraut or kimchi.
Why it's used
Cabbage is often used as a filling in savory dishes like spring rolls, dumplings, and potstickers. Its mild flavor and crunchy texture complement other ingredients. It is also used in coleslaw and as a side dish.
Health notes
Cabbage is a source of vitamins and fiber. It is generally recognized as safe (GRAS) by the FDA. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated cabbage and found no safety concerns.
Allergen info
Cabbage is not one of the nine major allergens recognized by the FDA. It does not contain gluten.