Repollo (Cabbage)
Repollo is the Spanish word for cabbage (Brassica oleracea var. capitata), the dense, round vegetable made of tightly layered leaves. Most commonly this refers to green cabbage, though red cabbage and savoy cabbage are also sold under the same name in Spanish-speaking markets. Raw, it's crunchy and slightly peppery; cooked, it turns sweet and soft, and it's a base ingredient in soups, stews, slaws, and fermented dishes across many cuisines.
Varieties
Green cabbage (repollo verde) is the standard, dense, mild-flavored type used in most Latin American cooking. Red cabbage (repollo morado) has the same texture but a slightly peppery bite and holds its shape well in slaws. Savoy cabbage has crinkled, looser leaves and a milder flavor, better suited to braising than raw slaws.
Buying tips
Choose heads that feel heavy and dense for their size, with tightly packed, unblemished outer leaves. A few loose or slightly dry outer leaves are normal and can be peeled off; avoid heads with soft spots, cracks, or a strong sulfur smell.
Substitutes
Napa cabbage — 1:1
Thinner, more tender leaves with a milder, slightly sweeter flavor. Cooks faster than green cabbage, so add it later in soups and stir-fries.
Savoy cabbage — 1:1
Crinkled, softer leaves that wilt down faster than regular green cabbage. Good in braises and stuffed cabbage rolls where tenderness matters.
Red cabbage — 1:1
Same texture and cook time as green cabbage but will tint other ingredients purple-red, especially in vinegar-based slaws or when cooked with alkaline ingredients.
Brussels sprouts, shredded — 1:1
More concentrated cabbage flavor and a bit more bitterness. Works well shredded raw in slaws or roasted, less so in long-simmered soups.
Bok choy — 3:4
Milder and more watery, with tender stalks. Use slightly more by volume since it cooks down less than green cabbage.
Broccoli slaw mix (shredded broccoli stems and carrot) — 1:1
Different flavor but similar crunch, useful as a raw slaw substitute rather than for cooked cabbage dishes.
Storage
A whole, unwashed head of cabbage keeps for 3 to 4 weeks in the refrigerator crisper drawer, wrapped loosely in plastic. Once cut, wrap the exposed edge tightly in plastic wrap and use within about a week; the cut surface will discolor but can be trimmed off before use.
How to use
Shred raw for slaw or curtido, simmer whole leaves for stuffed cabbage rolls, chop into soups and stews like caldo de repollo, stir-fry with garlic and oil, or braise wedges in broth until fork-tender. Wedges also hold up well on the grill or roasted at high heat until charred at the edges.
What it pairs with
Pairs well with pork, sausage, cumin, lime, vinegar, garlic, and caraway. Common in dishes alongside rice and beans, tacos, and pork-based soups where its sweetness balances rich or spicy flavors.
Nutrition
Cabbage is low in calories and high in vitamin C and vitamin K, with a good amount of fiber. Red cabbage has higher antioxidant content than green due to its anthocyanin pigments.
FAQ
What is repollo in English?
Repollo is the Spanish word for cabbage, most often referring to the round, dense green cabbage found in grocery stores, though it can also describe red or savoy cabbage.
How do you keep shredded cabbage from getting watery in slaw?
Salt the shredded cabbage lightly and let it sit in a colander for 15 to 20 minutes to draw out excess water, then pat it dry before dressing.
Do you need to remove the core before cooking cabbage?
For soups and stir-fries, yes, since the core is tough and fibrous; for stuffed cabbage or wedges cooked low and slow, leaving some core intact helps hold the leaves together.
Why does cooked cabbage smell strong?
Overcooking releases sulfur compounds in the cabbage, which intensify the smell. Cooking it quickly at higher heat or simmering gently rather than boiling hard for a long time reduces this.
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