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Source
Not animal-derived
Allergen
No
Role in food
Cabbage is used as a fresh vegetable in salads, slaws, and as a side …
What it is
Cabbage is a leafy green, red, or purple 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 is a staple in many cuisines worldwide.
Why it's used
Cabbage is used as a fresh vegetable in salads, slaws, and as a side dish. It is also fermented to make sauerkraut and kimchi. Manufacturers use cabbage in packaged salads and coleslaw mixes.
Health notes
Cabbage is a source of vitamins C and K, as well as fiber. The FDA considers cabbage to be Generally Recognized As Safe (GRAS) for consumption. International bodies like JECFA and EFSA have evaluated cabbage and its components. Evidence does not suggest adverse health effects from consuming typical amounts of cabbage.
Allergen info
Cabbage is not one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.