How much sodium is in cooked cabbage?

December 9, 2025 •

3 min read

Plain cooked cabbage is naturally very low in sodium, with one cup of boiled, drained, and unsalted cabbage containing as little as 6 mg of sodium. The final sodium content of cooked cabbage, however, can vary dramatically depending on the cooking method and ingredients used.

Quick Summary

The sodium content in cooked cabbage is determined by how it is prepared, not the vegetable itself. While boiled cabbage without salt is low-sodium, adding seasonings, broth, or high-sodium components like bacon can drastically increase the count. Other forms, like sauerkraut, are inherently high in sodium due to the fermentation process.

Key Points

Naturally Low Sodium: Plain, unsalted cabbage is very low in sodium, with a single cup of raw cabbage containing just 16-18 mg.
Cooking Adds Sodium: The sodium content in cooked cabbage is determined by the added ingredients, not the vegetable itself.
Boiling Without Salt: Unsalted, boiled, and drained cabbage is an ideal low-sodium option, containing only 6 mg per cup.
Frying Adds Sodium: Frying cabbage with high-sodium ingredients like bacon can add hundreds of milligrams of sodium per serving.
Fermentation Requires Salt: Sauerkraut is exceptionally high in sodium due to the fermentation process, containing over 600 mg per cup.
Flavor Naturally: To reduce sodium, flavor cooked cabbage with herbs, spices, vinegar, or citrus instead of relying on salt.

The Surprising Truth About Sodium in Cooked Cabbage

The sodium content in cooked cabbage is a classic case of the cooking process determining the nutritional outcome. Cabbage itself is a nutrient-dense and very low-sodium vegetable. A single cup of raw cabbage contains only about 16-18 mg of sodium. The amount of sodium in your final dish depends almost entirely on how you prepare it and what you add during the cooking process. Understanding this is critical for anyone managing their dietary sodium intake.

How Cooking Methods Impact Sodium Levels

Cooking methods and added ingredients have the most significant impact on the final sodium level of cooked cabbage. This is especially true when comparing simple, low-sodium preparations to richer, more seasoned dishes.

Boiled Cabbage: The Low-Sodium Standard

When boiled and drained without salt, cabbage remains an exceptionally low-sodium food. For example, a cup of shredded, boiled, and drained cabbage contains only 6 mg of sodium. However, if you add just a teaspoon of salt to the boiling water, the sodium count skyrockets. One source notes that common boiled cabbage prepared with salt and drained can contain over 191 mg of sodium per half-cup serving, and another cites 255 mg per serving. This stark contrast highlights the importance of controlling the amount of salt used when boiling.

Fried Cabbage: A Hidden Source of Sodium

While pan-frying can produce a delicious caramelized cabbage, the sodium content is largely determined by the fat and seasonings used. Many recipes call for high-sodium ingredients like bacon, salted butter, or bouillon. For instance, fried cabbage with bacon can easily contain over 300 mg of sodium per serving. Even pan-fried cabbage cooked with oil and seasonings can reach 206 mg per cup. The delicious flavors come at a significant sodium cost, making this a less ideal option for those on a low-sodium diet.

Sauerkraut: The Sodium-Rich Exception

Sauerkraut, a fermented form of cabbage, is a notable exception to the low-sodium rule. It is created through a process called lacto-fermentation, which requires a significant amount of salt to inhibit spoilage and control the fermentation process. As a result, sauerkraut contains a very high concentration of sodium. According to nutrition comparisons, sauerkraut can have as much as 37 times more sodium than fresh cabbage, with up to 661-925 mg per cup. While it offers beneficial probiotics, its sodium density is a critical consideration for those monitoring their salt intake.

How to Prepare Low-Sodium Cooked Cabbage

Creating a delicious, low-sodium cooked cabbage dish is simple if you focus on enhancing flavor without relying on salt. Here are some methods:

Flavor with Herbs and Spices: Use herbs like caraway seeds, dill, or thyme and spices such as black pepper, paprika, and garlic powder to add depth.
Embrace Aromatics: Sautéing cabbage with onions and garlic can provide a strong aromatic base that reduces the need for salt.
Use Acid: A splash of vinegar, like apple cider vinegar, or fresh lemon juice can brighten flavors and make the dish more complex.
Broth Alternatives: Use a low-sodium or unsalted vegetable broth instead of salted water when boiling or braising.
Sweet and Sour Profile: Create a flavorful sweet and sour red cabbage using a combination of vinegar, a small amount of sugar, and apples.

Comparison Table: Sodium Content in Different Cabbage Preparations


Preparation Method	Key Ingredients	Approximate Sodium per 1 Cup	Considerations
Boiled, Drained (Unsalted)	Cabbage, Water	6 mg	Very low-sodium, mild flavor.
Boiled, Drained (Salted)	Cabbage, Water, Salt	~191–255 mg	Sodium content highly depends on added salt.
Fried with Bacon	Cabbage, Bacon, Seasonings	~304–327 mg	High in sodium due to bacon and added salt.
Sauerkraut (Fermented)	Cabbage, Salt	~661–925 mg	Very high in sodium; use sparingly.

For more information on the health benefits of a low-sodium diet, see the World Health Organization's fact sheet on the topic.

Conclusion

In summary, the sodium content in cooked cabbage is not an intrinsic property of the vegetable itself but a direct result of how it's prepared. While plain boiled cabbage is an excellent, naturally low-sodium food, adding salt, high-sodium broths, or ingredients like bacon can dramatically increase its sodium levels. For individuals aiming to lower their sodium intake, focusing on flavoring with herbs, spices, and acid is a simple and effective strategy. Always be mindful of the ingredients you use to ensure your cooked cabbage remains a healthy, low-sodium choice.

Frequently Asked Questions

Cooking itself does not increase the natural sodium content of cabbage. The sodium level increases only when salt or other high-sodium ingredients are added during the cooking process, such as salted butter, bacon, or salty broths.

To reduce sodium, avoid adding table salt. Instead, use flavor enhancers like herbs (dill, thyme), spices (black pepper, caraway seeds), aromatics (onions, garlic), and a splash of acid, such as apple cider vinegar or lemon juice.

Yes, fermented cabbage products like sauerkraut are very high in sodium. The fermentation process requires large amounts of salt, resulting in a significantly higher sodium concentration compared to fresh or simply cooked cabbage.

Both boiling and steaming are excellent methods for preparing low-sodium cabbage, provided no salt is added. Steaming may help retain more nutrients, but both methods yield a very low-sodium result when cooked without salt.

Using a low-sodium or unsalted vegetable broth is an excellent way to add flavor to cooked cabbage without significantly increasing the sodium content. This is a great alternative to using salted water or bouillon.

The amount of sodium in fried cabbage can vary widely based on the ingredients. Recipes including high-sodium components like bacon, salted fats, or seasonings can result in over 300 mg of sodium per cup, whereas a simple sauté with low-sodium ingredients would be much lower.

Cooked cabbage without added salt is comparable in its low-sodium profile to many other plain, fresh vegetables. It makes an excellent low-sodium side dish and a healthy choice for individuals watching their sodium intake.