Contains a lot of water
Rich in vitamin C and vitamin K
Contains a lot of water
All types of cabbage are low in calories and fat, and free from cholesterol


Harvest time



Cabbage comes from the Mediterranean region and offers a practical advantage: it can be grown and harvested all year round. In Germany is it especially popular in autumn and early winter, which is when it has the highest yields.

Like all types of brassica vegetables, it is a member of the mustard family (Brassicaceae), and is an inexpensive vegetable which has very positive effects on the human body. It is rich in beta-carotene, calcium, and fibre - so it is also good for intestinal flora and the immune system. The vitamin C content of cabbage is a particularly interesting feature. Some of the vitamin C only develops when the vegetable is being cooked. This contrasts with all other varieties, where cooking reduces the vitamin C content.

Good to know

  • White cabbage is often still harvested by hand. The cabbages are then stored in metal boxes at a temperature of one degree Celsius. In such optimal conditions, the cabbages can be sold or further processed up to six months later. White cabbage does not spoil and retains all its valuable constituents.


  • Bio
  • Conventional