The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called wittekool.
In the Netherlands, white cabbage is in season August to November, at its best in September, October and November. After the harvest, Dutch stores carry it until May. White cabbage is in season now, in November, and this is the peak.
The field harvest is August to November; the heads keep in cold store until spring, which is why sauerkraut and stamppot are winter food.
Heavy and tight; a stored head has had its outer leaves stripped.
Vitamin C, vitamin K, folate and glucosinolates. Fermented into sauerkraut it also gains lactic-acid bacteria and some B vitamins.
To get the most: Raw or fermented keeps the vitamin C best; long-boiled cabbage keeps the fibre and little else. Store heads keep most of their vitamin C for months.
On our nutrient density chart, a normal serving of raw cabbage (90 g) gives about three-quarters of a day's vitamin K and about a third of a day's vitamin C, counting what your body absorbs. That puts it in the top 25% of the 244 foods we scored.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Shred for sauerkraut with two percent salt by weight, or slice thickly and roast.
1 producer in The Field Guide sells white cabbage, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 177 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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