Editing Cabbage (section)

===Culinary===
{{see also|List of cabbage dishes}}
{{Cookbook}}
The characteristic flavor of cabbage is caused by [[glucosinolate]]s, a class of [[sulfur]]-containing [[glucoside]]s. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages.<ref>[[Cabbage#Katz|Katz and Weaver]], pp. 282–283</ref> Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced.<ref name="Corriher-2001" />

Cabbage consumption varies widely around the world: Russia has the highest annual per capita consumption at {{convert|20|kg|lb|abbr=on}}, followed by Belgium at {{convert|4.7|kg|lboz|abbr=on}} and the Netherlands at {{convert|4.0|kg|lboz|abbr=on}}. Americans consume {{convert|8.6|lb|kg|order=flip|abbr=on}} annually per capita.<ref name="UCD" /><ref>{{cite web |title=Cabbage |url=http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/nutritional-assets-of-vegetables/chou-vert.html#axzz24EyvXQ7a |archive-url=https://web.archive.org/web/20120616045430/http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/nutritional-assets-of-vegetables/chou-vert.html#axzz2g3z7j2gK |archive-date=2012-06-16 |access-date=2012-08-22 |publisher=Louis Bonduelle Foundation}}</ref>{{nutritionalvalue
| name = Cabbage, raw
| kJ = 103
| protein = 1.28 g
| fat = 0.1 g
| carbs = 5.8 g
| fiber = 2.5 g
| sugars = 3.2 g
| calcium_mg = 40
| iron_mg = 0.47
| magnesium_mg = 12
| phosphorus_mg = 26
| potassium_mg = 170
| sodium_mg = 18
| zinc_mg = 0.18
| manganese_mg = 0.16
| opt1n = [[Fluoride]]
| opt1v = 1 µg
| vitC_mg = 36.6
| thiamin_mg = 0.061
| riboflavin_mg = 0.040
| niacin_mg = 0.234
| pantothenic_mg = 0.212
| vitB6_mg = 0.124
| folate_ug = 43
| vitK_ug = 76
| water = 92 g
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/169975/nutrients Link to USDA Database entry]
}}