Cabbage and coleslaw are two common vegetable side dishes, but they have some key differences. While both contain cabbage as the main ingredient, the type of cabbage and other ingredients used set coleslaw apart from plain green cabbage.
Green Cabbage
Green cabbage refers simply to the green, tightly packed heads of cabbage you often see in grocery stores or markets. It comes from the plant Brassica oleracea capitata in the Brassicaceae family.
There are over 400 varieties of cabbage, but most green cabbage has thick, tender leaves that range from pale to dark green in color. The cabbage head consists of superimposed leaf layers that fold over on each other. They form a dense, globular shape that can grow quite large, sometimes weighing several pounds.
Green cabbage has a very mild, somewhat sweet flavor. When eaten raw, the leaves have a crisp, juicy texture that releases a refreshing, peppery taste when chewed. Cabbage becomes much softer and more muted in taste when cooked.
Cabbage is very low in calories and high in nutrients like vitamin C, vitamin K, folate, potassium, and manganese. It also contains antioxidant compounds called glucosinolates that can reduce inflammation and protect against certain cancers.
Green cabbage is extremely versatile in cooking. It can be steamed, sautéed, roasted, stir-fried, or even eaten raw. It makes a great addition to soups, stews, slaws, salads, wraps, tacos, and more. The hardy leaves hold up well to cooking without falling apart.
Coleslaw
Coleslaw starts with chopped or shredded green and/or red cabbage as the main base. A dressing is then tossed with the cabbage to add flavor and moisture.
There are many variations of coleslaw around the world. The most popular dressing traditionally consists of mayonnaise or a mayo-sour cream blend. Buttermilk, yogurt, vinegar, oil, cream, mirachrancho (a chili sauce), or other liquid ingredients are also commonly used.
In addition to cabbage, coleslaw often contains grated or sliced vegetables like carrots, onions, bell peppers, and celery to add crunch, color, and taste. Other vegetables like broccoli, cauliflower, or brussels sprouts may be used as well.
The vegetables are typically chopped into thin strips or grated into small shreds before mixing with the dressing. This gives coleslaw a light, fluffy texture compared to the dense crunchy leaves of plain cabbage.
Coleslaw can have a tangy, creamy, sweet, or even spicy flavor depending on the dressing ingredients used. Common seasonings include salt, pepper, sugar, vinegar, mayonnaise, sour cream, mustard, horseradish, or herbs.
Nutrition Differences
Both cabbage and coleslaw are very low in calories and provide nutrients like vitamins C and K. However, there are some nutritional differences between them:
- Cabbage contains more fiber and has a higher water content than coleslaw. Coleslaw has some of the moisture squeezed out during the shredding and chopping process.
- Cabbage provides more folate, potassium, and manganese than coleslaw. Some nutrients are lost when the cell walls are ruptured during chopping.
- Coleslaw is higher in fat, calories, and cholesterol because it is mixed with high-fat dressings like mayonnaise or cream. Cabbage has minimal fat.
- Any seasonings, mix-ins, or extra vegetables added to coleslaw provide additional vitamins and minerals not found in plain cabbage.
Overall, cabbage is the healthier option if you are looking to limit fat, calories, and sodium. But when enjoyed in moderation, the additional ingredients in coleslaw can add flavor and variety to your diet.
Cost Difference
Green cabbage is significantly cheaper to purchase than pre-made coleslaw. A head of green cabbage costs around $0.69 – $1.29. Meanwhile, pre-packaged coleslaw can cost $2 to $6 per 16 oz container.
Cabbage offers a very affordable and nutritious vegetable option. Making your own coleslaw does drive down the price, but it requires more time and effort to shred and prepare the dressing.
| Item | Average Price |
|---|---|
| Green cabbage – 1 head | $1 |
| Pre-made coleslaw – 16 oz | $3 |
Storage Life
Uncut cabbage heads can be stored in the refrigerator for several weeks. The outer leaves may start to wilt or peel, but the inner leaves stay fresh for a long time. Once cut, cabbage will start to turn brown and degrade within a few days.
Pre-made coleslaw has a much shorter fridge life, lasting only about 3-5 days. The cut vegetables are more prone to moisture loss, oxidation, and microbial growth. Homemade coleslaw may last a few days longer if stored properly.
For maximum nutrition and flavor, cabbage and coleslaw are best enjoyed right after purchasing or making. But cabbage provides a longer lasting option if you need vegetables for multiple recipes across the week.
Preparation Time
Cabbage requires very little prep time. You simply remove the outer leaves, core it, slice, chop or shred, then it is ready to eat or cook. This takes just 5-10 minutes for a whole head.
Coleslaw requires significantly more time and effort. The cabbage must be cored, trimmed, shredded, mixed with other vegetables and a dressing, then chilled in the fridge. This can take around 30-45 minutes for a large bowl.
Buying pre-made coleslaw eliminates this work, but it involves less customization of ingredients. Overall, cabbage is the quicker option, while coleslaw requires some advanced planning and prep.
| Type | Prep Time Range |
|---|---|
| Green cabbage | 5-10 minutes |
| Homemade coleslaw | 30-45 minutes |
Culinary Uses
Cabbage and coleslaw can both be used as:
- A salad or side dish
- Sandwich or taco topping
- An ingredient in soups or stews
- A wrap or lettuce leaf substitute
However, coleslaw has additional culinary uses that plain cabbage does not due to its softer shredded texture and seasoned flavor. Some unique ways to use coleslaw include:
- Potato topper – A creamy, tangy topping for baked or mashed potatoes
- BBQ slaw – Made with vinegar-based dressing and spices
- Fish taco or pulled pork topping
- Sandwich or bread spread
The rich sauces and seasonings in coleslaw complement many dishes in ways that plain cabbage cannot. Cabbage works best as a neutral foundation to build other flavors on top of.
Different Types
There are several varieties of cabbage to choose from:
- Green cabbage – This is the most common and has smooth, tightly packed, tender green leaves.
- Red cabbage – Has a deep purple-red hue and is often used for its color. The flavor is peppery and slightly sweeter.
- Napa cabbage – Also called Chinese cabbage, it has wide white stalks and crinkly green leaves.
- Savoy cabbage – Has delicate, ruffled outer leaves that are more mild in flavor.
Any of these can be used to make coleslaw. But the most popular options are:
- Green coleslaw – Made with shredded green cabbage as the base.
- Red coleslaw – Uses shredded red cabbage for a vibrant color.
- Carrot coleslaw – Shredded carrots are added for additional crunch and sweetness.
Coleslaw can take on many textures and flavors depending on the exact ingredients and dressings used. Cabbage options are more limited unless other ingredients are also added in.
Health Benefits
Both cabbage and coleslaw provide these health benefits:
- High in antioxidants like vitamin C and anthocyanins
- Contain cancer-fighting compounds called glucosinolates
- Provide immune-boosting vitamin C
- Excellent source of fiber, which promotes digestive and heart health
- Anti-inflammatory properties that may reduce risk of chronic illness
However, cabbage provides these additional benefits:
- Higher concentration of beneficial compounds like sulforaphane when eaten raw
- More anti-inflammatory benefits from isothiocyanates
- Higher vitamin K content for healthy bones
- More potassium to control blood pressure
Overall, cabbage is the healthier choice due to its higher nutrient content and lower calories. But when enjoyed in moderation, the vegetables in coleslaw can contribute to a healthy diet too.
Taste Profiles
Cabbage has a very mild, sweet flavor with a crisp, juicy crunch when raw. Cooked cabbage develops a more mellow, earthy taste.
Coleslaw has a much more complex taste depending on the exact ingredients and dressing. It can range from tangy and creamy to sweet with a soft crunch. Common coleslaw flavor profiles include:
- Tangy mayo coleslaw – Dominated by eggy mayonnaise and vinegar flavors
- Sweet and sour coleslaw – With sugar and vinegar
- Creamy coleslaw – Rich from mayo, sour cream, or cream
- Spicy coleslaw – With peppers, mustard, or other spices
Cabbage works well served plain or complemented by other strong flavors. Coleslaw can take the spotlight with its sauces and seasonings. This makes coleslaw preferable for robust dishes like BBQ, tacos, or sandwiches.
Region Popularity
Cabbage is widely used across most cuisines:
- In Europe, cabbage appears in dishes like Irish colcannon, German sauerkraut, and Russian shchi soup.
- Asian cuisines incorporate napa cabbage into kimchi, stir fries, soups, and spring rolls.
- Cabbage is found in South American feijoada, Egyptian molokhia, and Ethiopian tibs dishes.
Coleslaw originated in the 17th century in Dutch and German communities. It became especially popular in America as a side dish and sandwich topping. Each region puts its own spin on coleslaw recipes:
- Southern coleslaw uses vinegar and mustard dressings.
- Creamy mayo coleslaw is favored in the Northeast and Midwest.
- West coast coleslaw includes Asian flavors like ginger, sesame, or soy sauce.
Coleslaw is most prevalent in Western cuisine, while cabbage has a nearly universal presence across world cooking traditions.
Appearance Differences
Green cabbage has a round, dense shape with superimposed leaf layers:
Shredded coleslaw has a loose, fluffy texture:
Cabbage leaves can feature various hues from pale to dark green. Coleslaw often includes shredded red cabbage or carrots to add colorful flecks:
Plain cabbage has a clean, uniform appearance. Coleslaw offers visual variety with its shredded medley of ingredients.
Conclusion
While both cabbage and coleslaw originate from cabbage, they are quite different vegetables in terms of nutrition, cost, taste, and preparation. Here are some key differences:
- Cabbage is lower in calories and fat. Coleslaw is dressed with higher fat sauces.
- Cabbage contains more fiber and vitamins like C, K, and folate. Coleslaw has added nutrients from other veggies.
- Cabbage is significantly cheaper. Coleslaw is more expensive due to toppings and prep work.
- Cabbage can last for weeks while coleslaw has a shorter fridge life of 3-5 days.
- Coleslaw has a complex seasoned flavor. Cabbage is mild tasting.
- Cabbage requires minimal prep. Coleslaw takes more advance planning and hands on work.
In summary, cabbage makes the simplest, healthiest option as an unfussy vegetable side. Coleslaw is tastier dressed up with mix-ins and sauces, but comes with a higher cost and calorie count. Choosing between them depends on your budget, recipe needs, and nutritional priorities.