The calorie yield for cabbage is low unless a rich sauce, dressing, butter, margarine or other fat is added as seasoning. A half-cup serving of shredded, cooked cabbage of the common varieties yields only 16 calories. One cup of shredded raw cabbage yields about the same number of calories, depending on the variety. As coleslaw, the same amount of cabbage may yield 60 calories still low in calories compared to many other foods. It is also ideal for adding fiber and roughage to the diet.
Cabbage can also be a good source of vitamin C if eaten raw or lightly steamed.
Vitamin C is heat sensitive and will be destroyed by overcooking or cooking in too much water. Avoid new cabbage with wilted or decayed outer leaves or with leaves turning decidedly yellow, as well as worm-eaten outer leaves which often indicates that the worm injury penetrates into the head. In a Dutch oven, over medium heat add oil, ground meat, onion and garlic. Cook until meat is brown, stirring occasionally to break up meat. Drain off fat.