Cabbage

Overview

Production

Cultivation

Health Benefits

What is Cabbage?

Cabbage is a leafy vegetable that belongs to the Brassica family. It is a cruciferous vegetable that is widely grown and consumed all over the world. Cabbage has a round or oval shape with green or purple leaves that form a compact head. It is a low-calorie food that is rich in vitamins C and K, fiber, and antioxidants. Cabbage is also a good source of minerals such as calcium, iron, and potassium.

Cabbage is a versatile vegetable that can be consumed raw or cooked in a variety of ways. Raw cabbage can be used in salads, coleslaw, or as a crunchy topping for sandwiches. Cooked cabbage can be sautéed, stir-fried, boiled, steamed, roasted, or grilled. It can also be used as a filling for dumplings or added to soups, stews, and casseroles. In addition, fermented cabbage is a popular food in many cultures, such as sauerkraut and kimchi.

Cabbage has numerous health benefits due to its high nutrient content. It is a good source of vitamin C, which helps boost the immune system and reduce inflammation. Vitamin K is important for bone health and blood clotting. Cabbage is also rich in antioxidants, which can help protect against cancer and heart disease. In addition, the fiber in cabbage can promote digestive health and help lower cholesterol levels.

In conclusion, cabbage is a nutrient-dense vegetable that can be enjoyed in a variety of ways. Its versatility in both raw and cooked forms makes it an easy addition to any meal. With its numerous health benefits and low-calorie count, cabbage is a great choice for those looking to maintain a healthy lifestyle.

Cabbage Production in the World

The global production of Cabbage plays a significant role in agriculture and trade. As of 2023, China is the top producer, contributing 35,548,458 tonnes, which accounts for 48.15% of the total global production. India ranks second, producing 10,049,000 tonnes, representing 13.61% of the world's output. Other significant producers include Russia, South Korea, and Ukraine, with production levels of 2,569,254, 2,453,436, and 1,587,370 tonnes, respectively. Nauru has the lowest production among the listed countries, contributing just 1 tonnes in 2023. In total, global production of Cabbage reached approximately 73,828,503 tonnes in 2023.

Top 10 Countries by Cabbage Production in 2023

Countries Ranked by Cabbage Production in 2023

Source:FAOSTAT
Last Updated: 23 Jan 2025

Rank	Country	Production (Tonnes)	Acreage (Hectare)	Yield
1	China	35,548,458	998,448	35,604
2	India	10,049,000	433,000	23,208
3	Russia	2,569,254	70,278	36,559
4	South Korea	2,453,436	36,507	67,204
5	Ukraine	1,587,370	61,300	25,895
6	Japan	1,420,448	33,800	42,026
7	Indonesia	1,399,005	61,932	22,589
8	Vietnam	1,165,263	38,516	30,254
9	Kenya	1,042,800	31,771	32,822
10	Turkiye	988,111	22,386	44,140
11	United States	963,068	20,922	46,031
12	Uzbekistan	848,861	14,479	58,627
13	North Korea	704,099	28,629	24,594
14	Poland	666,200	15,800	42,165
15	Germany	660,620	11,960	55,236
16	Zimbabwe	626,541	18,348	34,148
17	Taiwan	617,419	16,024	38,531
18	Niger	574,539	20,761	27,674
19	Kazakhstan	547,626	19,960	27,436
20	Egypt	508,572	17,406	29,218
21	Ethiopia	487,704	49,846	9,784
22	Bangladesh	422,322	21,645	19,511
23	Italy	396,700	21,400	18,537
24	Belarus	364,723	8,995	40,546
25	Romania	357,610	19,140	18,684
26	Iran	300,003	7,156	41,921
27	Angola	284,733	9,670	29,445
28	Spain	264,750	11,910	22,229
29	Netherlands	259,760	5,740	45,254
30	Mexico	227,322	6,654	34,166
31	Thailand	211,893	8,006	26,465
32	South Africa	207,064	3,561	58,155
33	Malawi	200,221	9,520	21,032
34	Portugal	182,460	6,720	27,152
35	France	175,670	7,910	22,209
36	United Kingdom	166,339	6,682	24,892
37	Canada	159,995	5,778	27,690
38	Serbia	158,661	7,111	22,312
39	Senegal	153,019	8,556	17,885
40	Algeria	148,599	4,570	32,513
41	Tajikistan	148,125	3,271	45,287
42	Pakistan	144,529	4,757	30,382
43	Kyrgyzstan	141,538	6,045	23,414
44	North Macedonia	136,232	4,816	28,287
45	Philippines	128,227	7,893	16,246
46	Azerbaijan	125,158	3,582	34,945
47	Belgium	106,710	3,790	28,156
48	Venezuela	102,041	3,640	28,037
49	Sri Lanka	100,084	4,342	23,050
50	Guatemala	95,422	3,782	25,229
51	Mali	94,177	4,972	18,942
52	Morocco	91,120	2,995	30,424
53	Malaysia	90,727	3,725	24,359
54	Honduras	87,612	2,620	33,441
55	Tanzania	85,068	7,430	11,449
56	Rwanda	77,071	5,376	14,337
57	Nicaragua	71,946	1,250	57,542
58	Albania	68,705	1,948	35,278
59	Armenia	64,257	1,630	39,422
60	Turkmenistan	63,774	3,925	16,247
61	Cameroon	63,256	2,504	25,262
62	Australia	62,848	1,981	31,718
63	Chile	62,240	2,639	23,585
64	Lebanon	59,167	1,602	36,928
65	New Zealand	58,118	763	76,171
66	Syria	56,564	2,617	21,614
67	Austria	56,360	1,200	46,967
68	Jordan	56,095	1,155	48,567
69	Cuba	54,449	2,362	23,047
70	Israel	53,670	4,758	11,279
71	Lithuania	51,300	1,550	33,097
72	Dominican Republic	50,336	885	56,877
73	Czech Republic	47,720	1,220	39,115
74	Jamaica	46,935	2,668	17,592
75	Hungary	46,340	1,910	24,262
76	Mongolia	45,846	1,886	24,309
77	Bulgaria	44,960	1,850	24,303
78	Oman	43,300	1,134	38,170
79	Colombia	41,961	1,304	32,174
80	Greece	40,580	1,620	25,049
81	Switzerland	32,711	1,111	29,443
82	Peru	32,641	2,386	13,681
83	Norway	31,045	1,368	22,694
84	Croatia	30,190	1,260	23,960
85	Tunisia	30,190	2,689	11,228
86	Bosnia and Herzegovina	29,115	1,294	22,500
87	Denmark	28,910	1,000	28,910
88	United Arab Emirates	27,623	502	55,011
89	Sweden	26,510	950	27,905
90	Vanuatu	25,960	1,730	15,006
91	Finland	25,380	630	40,286
92	Latvia	24,330	700	34,757
93	Palestine	21,675	806	26,886
94	Democratic Republic of the Congo	20,510	1,187	17,276
95	Ireland	20,210	830	24,349
96	Costa Rica	19,391	605	32,034
97	Madagascar	18,230	884	20,623
98	Saudi Arabia	17,518	903	19,397
99	Moldova	17,439	1,732	10,072
100	Haiti	17,323	2,727	6,352
101	Georgia	16,800	600	28,000
102	Slovenia	15,270	620	24,629
103	Nepal	13,577	494	27,469
104	Mauritius	13,124	361	36,355
105	Ecuador	12,380	2,038	6,074
106	Guyana	11,587	154	75,155
107	Fiji	10,172	678	15,000
108	Montenegro	9,637	275	34,989
109	Yemen	7,480	586	12,766
110	Slovakia	7,420	280	26,500
111	Iraq	7,266	779	9,329
112	Namibia	6,030	182	33,094
113	Kuwait	5,690	112	50,768
114	Botswana	4,957	384	12,913
115	Libya	4,846	327	14,840
116	Bolivia	4,823	594	8,120
117	Malta	4,410	-	-
118	Qatar	3,965	124	31,976
119	Uruguay	3,840	401	9,569
120	Cyprus	3,730	100	37,300
121	Cabo Verde	3,406	195	17,500
122	Panama	2,978	178	16,746
123	Sudan	2,963	400	7,415
124	Bhutan	2,763	558	4,955
125	Timor-Leste	2,720	233	11,694
126	Republic of the Congo	1,680	112	14,950
127	The Bahamas	1,533	57	26,931
128	Luxembourg	1,510	30	50,333
129	Belize	1,333	61	21,853
130	Bahrain	1,200	25	48,000
131	Trinidad and Tobago	987	59	16,653
132	Sao Tome and Principe	853	55	15,438
133	Togo	828	74	11,222
134	Hong Kong	770	32	24,251
135	El Salvador	700	81	8,671
136	Singapore	666	34	19,724
137	Suriname	597	23	26,017
138	French Polynesia	559	40	14,143
139	Dominica	464	46	9,994
140	Grenada	440	44	9,962
141	Barbados	310	14	22,924
142	Iceland	240	40	6,000
143	Puerto Rico	146	7	20,423
144	St. Lucia	118	5	23,600
145	Antigua and Barbuda	10	2	5,751
146	St. Kitts and Nevis	9	1	6,232
147	Djibouti	8	1	7,860
148	Nauru	1	-	19,744

Cultivation of Cabbage

The cultivation of cabbage involves several steps and considerations, including:

Soil preparation: Cabbage prefers well-draining soil with a pH of 6.0 to 7.5. The soil should be amended with organic matter, such as compost or manure, before planting.
Planting: Cabbage can be grown from seeds or seedlings, and should be planted in rows with a spacing of 18 to 24 inches between plants. The best time to plant cabbage depends on the climate and variety, but generally, it is best to plant in early spring or late summer.
Watering: Cabbage requires consistent moisture to grow, so it should be watered regularly, especially during hot and dry periods. Overwatering, however, can lead to disease and pests.
Fertilization: Cabbage is a heavy feeder and requires regular fertilization. A balanced fertilizer high in nitrogen is recommended.
Pest and disease control: Cabbage is susceptible to pests like cabbage worms and aphids, and diseases like black rot and clubroot. Organic methods, such as crop rotation, companion planting, and insecticidal soap, can help control these issues.
Harvesting: Cabbage can be harvested when the heads are firm and have reached their desired size. The heads should be cut off at the base, taking care not to damage nearby plants.

By following these steps and considering these factors, successful cultivation of cabbage can be achieved.

Health Benefits of Cabbage

Cabbage is a nutrient-dense vegetable that offers many health benefits. Here are some of how cabbage can positively impact your health:

Antioxidant properties: Cabbage is rich in antioxidants such as vitamin C, beta-carotene, and flavonoids. These compounds can help protect against oxidative stress and reduce the risk of chronic diseases such as cancer and heart disease.
Anti-inflammatory properties: Cabbage contains compounds that have anti-inflammatory properties, such as anthocyanins and glucosinolates. These compounds can help reduce inflammation in the body, which is linked to many chronic diseases.
Digestive health: Cabbage is a good source of fiber, which can help promote digestive health by supporting the growth of beneficial gut bacteria and preventing constipation.
Immune system support: Cabbage is rich in vitamin C, which is essential for a healthy immune system. Vitamin C helps to stimulate the production of white blood cells, which fight infections and diseases.
Bone health: Cabbage is a good source of vitamin K, which is important for bone health. Vitamin K helps to regulate calcium absorption and promote bone mineralization, which can help prevent osteoporosis.
Weight management: Cabbage is a low-calorie vegetable that is rich in fiber. Eating cabbage can help you feel full and satisfied, which can support weight loss and weight management.

In conclusion, cabbage is a nutritious and versatile vegetable that offers many health benefits. Whether you enjoy it raw or cooked, adding cabbage to your diet can be a great way to support your overall health and well-being.

Nutritional Information of Cabbage

Cabbage is a low-calorie and nutrient-dense vegetable that offers a variety of vitamins and minerals.

Here are the approximate nutritional values for 100 grams of raw cabbage:

Calories: 25 kcal
Carbohydrates: 5.8 g
Fiber: 2.5 g
Protein: 1.3 g
Fat: 0.1 g
Vitamin C: 36.6 mg (61% of the Daily Value, DV)
Vitamin K: 76 µg (95% DV)
Folate: 53 µg (13% DV)
Calcium: 40 mg (4% DV)
Iron: 0.5 mg (3% DV)
Potassium: 170 mg (5% DV)

Cabbage is also a good source of antioxidants and other beneficial compounds, such as glucosinolates and anthocyanins, which have been linked to various health benefits. Eating cabbage as part of a balanced diet can help support overall health and well-being.

Structure of Cabbage.

Cabbage is a cruciferous vegetable that belongs to the Brassica family. Here are some points to describe the structure of cabbage:

Leaves: The leaves of cabbage are the most visible part of the plant. They are broad, flat, and usually green in color, although some varieties have red or purple leaves. The leaves are arranged in a rosette, with each leaf growing from a central stem.
Stem: The stem of cabbage is short and thick, and it supports the leaves. It is usually hidden by the leaves, and it is not edible. However, some varieties of cabbage have been bred to produce a tender stem that can be eaten.
Head: The head of cabbage is the part that is harvested for food. It is a compact, rounded mass of leaves that grows at the top of the stem. The size and shape of the head vary depending on the variety of cabbage.
Root system: The root system of cabbage consists of a taproot that grows straight down from the base of the stem, as well as lateral roots that spread out horizontally. The roots anchor the plant in the soil and absorb nutrients and water.
Flowers: If left to grow, cabbage will eventually produce yellow flowers that are arranged in a cluster at the top of a tall stem. However, since cabbage is usually harvested before it reaches this stage, the flowers are rarely seen.

In conclusion, cabbage is a vegetable with a distinctive structure that consists of leaves, a stem, a head, a root system, and, if left to grow, flowers. Understanding the structure of cabbage can help you appreciate the plant's unique characteristics and better understand how it grows and develops.

Types of Cabbage

Several types of cabbage vary in appearance, taste, and culinary uses. Here are some of the most common types of cabbage:

Green cabbage: This is the most common type of cabbage and is recognizable by its round, compact head of tightly packed pale green leaves. Green cabbage has a slightly sweet flavor and is commonly used in dishes such as coleslaw and stir-fries.
Red cabbage: As the name suggests, this cabbage variety has deep red or purple leaves that are tightly packed into a round head. Red cabbage has a slightly more bitter taste than green cabbage and is often used in salads, pickled dishes, and as a garnish.
Savoy cabbage: Savoy cabbage has crinkled leaves that are light to dark green. This type of cabbage is tender and has a slightly sweet taste. Savoy cabbage is commonly used in soups, stews, and stir-fries.
Napa cabbage: Also known as Chinese cabbage, Napa cabbage has a long, oblong shape and pale green leaves. It has a mild, slightly sweet flavor and is commonly used in stir-fries, salads, and kimchi.
Bok choy: Bok choy is a type of Chinese cabbage that has crisp, white stems and dark green leaves. It has a mild, slightly sweet taste and is commonly used in stir-fries, soups, and salads.
Brussels sprouts: Brussels sprouts are a type of cabbage that grows in small, round clusters on a tall stalk. They have a slightly bitter taste and are commonly roasted, grilled, or sautéed as a side dish.

In conclusion, many types of cabbage offer different flavors and textures. Knowing the differences between these cabbage varieties can help you choose the best one for your culinary needs.

Uses of Cabbage

Cabbage is a versatile vegetable that can be used in a variety of culinary applications. Here are some of the most common uses of cabbage:

Salads: Cabbage can be sliced thinly and used as the base for a salad. It pairs well with a variety of dressings and toppings and can be mixed with other vegetables and fruits for added flavor and nutrition.
Coleslaw: Coleslaw is a traditional side dish made from shredded cabbage, carrots, and a creamy dressing. It is commonly served with grilled meats and sandwiches.
Stir-fries: Cabbage can be stir-fried with other vegetables, meat, and noodles to make a healthy and flavorful meal. It adds a crunch and sweetness to stir-fries.
Soups and stews: Cabbage is commonly used in soups and stews for added texture and nutrition. It can be added to chicken or beef broth with other vegetables and meat for a hearty and nutritious meal.
Pickled dishes: Cabbage can be pickled to create dishes such as sauerkraut and kimchi. These dishes are fermented and offer a range of health benefits, including improved gut health.
Wraps: Large cabbage leaves can be used as a healthy alternative to tortillas or bread for wraps. Simply fill the cabbage leaves with your favorite ingredients, such as chicken, rice, and vegetables.
Juice: Cabbage can be juiced with other fruits and vegetables for added nutrition. The juice is rich in vitamins and antioxidants, which can help boost immunity and reduce inflammation.

In conclusion, cabbage is a versatile vegetable that can be used in a variety of dishes. Its unique texture and flavor make it a popular ingredient in many cuisines around the world.