Is Cabbage One of the Dirty Dozen? The EWG's Verdict

December 4, 2025 •

4 min read

According to the Environmental Working Group (EWG)'s 2025 guide, cabbage is not on the Dirty Dozen list; it is a consistently low-pesticide item on the Clean Fifteen. This makes it one of the safest conventionally-grown vegetables to buy from a pesticide residue perspective, thanks to its dense layers and natural defenses.

Quick Summary

Cabbage is a low-pesticide vegetable consistently included on the Environmental Working Group's (EWG) annual Clean Fifteen list. Its tightly-packed leaves naturally deter pests, and proper washing can further reduce any remaining residue, making it a safe choice for consumers.

Key Points

EWG Clean Fifteen: Cabbage consistently appears on the Environmental Working Group's Clean Fifteen list, indicating very low pesticide residues.
Natural Protection: The dense, compact layers of cabbage leaves and its natural pest-deterring compounds act as built-in protection against pesticides.
Effective Washing: Removing the outer layers and rinsing under running water is highly effective for cleaning cabbage and removing dirt or potential surface contaminants.
Nutrient-Rich: Cabbage is an excellent source of vitamins C and K, as well as fiber and antioxidants that support immune and digestive health.
Safe for Conventional: Eating conventional cabbage is considered safe by food safety organizations due to its low pesticide load, though proper washing is always recommended.
Cooking Reduces Residue: Cooking methods like stir-frying have been shown to significantly reduce pesticide residues that might be present on cabbage.
Informed Choices: Knowing that cabbage is a low-risk conventional produce item helps consumers make balanced decisions based on budget and personal priorities.

The Environmental Working Group's Annual Lists

Every year, the Environmental Working Group (EWG) publishes its 'Shopper's Guide to Pesticides in Produce,' which features two key lists: the 'Dirty Dozen' and the 'Clean Fifteen'. The Dirty Dozen highlights the fruits and vegetables with the highest pesticide residues, while the Clean Fifteen identifies those with the lowest. These lists are a valuable tool for consumers who want to make informed decisions about their produce purchases, especially for those on a budget who can't always afford organic options. The guide is based on data from the USDA and FDA, which tests thousands of produce samples annually.

The Verdict: Cabbage Is on the Clean Fifteen

For those wondering, 'is cabbage one of the dirty dozen?', the clear answer is no. In fact, cabbage is a staple of the Clean Fifteen list, including the most recent 2025 publication. Analyses by the USDA and FDA consistently find very low levels of pesticide residue on conventionally grown cabbage. The 2018 Clean Fifteen report, for example, noted that approximately 86% of cabbage samples tested had no detectable pesticide residues at all. The few samples that did contain residue typically showed only one type of pesticide, and the levels were well within the safety limits set by the EPA.

Why Cabbage Avoids the "Dirty" List

There are several reasons why cabbage naturally resists heavy pesticide contamination, distinguishing it from produce on the Dirty Dozen. These protective qualities are a mix of its physical structure and its biological makeup.

Dense, Protective Layers: The tightly-wrapped, compact head of cabbage acts as a natural barrier. The outer leaves are the most exposed to environmental elements, but these are typically discarded before consumption. The inner leaves, which make up the bulk of the vegetable we eat, are shielded from direct pesticide application.
Natural Pest Deterrents: As a cruciferous vegetable, cabbage produces natural compounds called glucosinolates. These compounds help deter common insect pests, reducing the need for farmers to apply insecticides. This differs significantly from fruits like strawberries, which grow low to the ground and are much more susceptible to pests.

Proper Cleaning Techniques for Cabbage

Despite its low pesticide ranking, it is always a best practice to clean all produce before consumption. This simple step helps remove dirt, bacteria, and any residual pesticides that may be on the surface. Here is a step-by-step guide for cleaning cabbage:

Discard Outer Leaves: Before rinsing, remove the loose, tough, or wilted outermost layers. These leaves bear the brunt of any dirt or environmental exposure.
Rinse the Head: Hold the entire cabbage head under cool, running water to remove loose debris.
Cut and Inspect: Cut the head into quarters or wedges. Inspect the inner layers for any hidden dirt or small insects.
Rinse Again: Rinse the cut pieces again, paying attention to the interior leaves.
Optional Soaking: For a more thorough cleaning, you can soak the wedges in a mild saltwater or vinegar solution for 10-15 minutes, followed by a final rinse.

Cooking is another effective method for reducing pesticide residue. One study found that stir-frying cabbage significantly reduced the levels of certain pesticide residues.

The Health Benefits of Cabbage

Regardless of how you grow or wash it, cabbage is a powerhouse of nutrition that offers numerous health benefits.

Rich in Vitamins: It is an excellent source of vitamins C and K. Vitamin C is a powerful antioxidant that supports the immune system, while vitamin K is crucial for proper blood clotting and bone health.
Digestive Health: Cabbage is full of fiber, both soluble and insoluble, which promotes regular bowel movements and helps maintain a healthy gut microbiome.
Anti-inflammatory Properties: The antioxidants and anti-inflammatory compounds found in cabbage may help reduce chronic inflammation, which is linked to various chronic diseases.
Heart Health: Studies have linked the consumption of anthocyanin-rich red cabbage to a reduced risk of heart disease.

Organic vs. Conventional Cabbage: Making Your Choice

For health-conscious consumers, the choice between organic and conventional produce often comes down to balancing cost, pesticide exposure, and environmental concerns. Here is a comparison to help you decide.


Feature	Conventional Cabbage	Organic Cabbage
Pesticide Residue	Very low, consistently on the Clean Fifteen.	Negligible, synthetic pesticides are prohibited.
Cost	Generally more affordable and widely available.	Typically higher in price.
Environmental Impact	Associated with synthetic pesticide use, which can impact water quality and pollinators.	Farming methods are designed to be more eco-friendly, avoiding harmful chemicals.
Nutritional Value	Excellent source of vitamins, fiber, and nutrients.	Same high nutritional value, some studies suggest slightly higher nutrient levels.
Farming Practices	Uses conventional agricultural methods with approved synthetic pesticides.	Adheres to strict organic farming standards.

For those on a tight budget, conventional cabbage is a perfectly safe and healthy choice due to its low pesticide residue. However, choosing organic may align more with environmental priorities, as it supports farming practices that are better for soil, water, and pollinators. For more on this, the Beyond Pesticides website provides extensive information on the broader environmental impact of conventional farming practices.

Conclusion: Making Informed Choices

To conclude, conventional cabbage is a safe, low-pesticide vegetable that consistently ranks on the EWG's Clean Fifteen list. Its natural structure and insect-repelling compounds minimize contamination, offering peace of mind to consumers. While organic is always an option, conventional cabbage offers a budget-friendly and healthy alternative. By practicing proper cleaning techniques and understanding the context of the EWG's lists, you can confidently enjoy the significant nutritional benefits this versatile vegetable has to offer.

Frequently Asked Questions

No, according to the Environmental Working Group's (EWG) 2025 guide, cabbage is not on the Dirty Dozen list. It is featured on the Clean Fifteen list, which highlights produce with the lowest pesticide residues.

Cabbage has natural defenses that protect it from high pesticide residue. Its tightly-wrapped layers act as a barrier, and the plant produces compounds that naturally repel insects, reducing the need for heavy pesticide application.

While organic produce has no synthetic pesticides, conventional cabbage is considered a very low-risk option due to its low residue profile, as confirmed by EWG. You can confidently choose conventional cabbage if you are on a budget.

To clean cabbage, remove and discard the loose outer leaves, cut the head into quarters, and rinse thoroughly under cool, running water. For a more intensive clean, you can soak the pieces in a mild saltwater or vinegar solution before a final rinse.

Some studies indicate that soaking produce in a mild solution of vinegar or salt water can increase the removal of pesticide residues compared to just tap water, though a simple, thorough rinse is also effective.

Yes, cooking methods like stir-frying have been shown to significantly reduce pesticide residue levels on cabbage. One study found that stir-frying caused a significant loss of various pesticides.

Cabbage is rich in vitamins C and K, fiber, and antioxidants. It supports immune function, digestive health, and can help reduce inflammation.

Both organic and conventional cabbage offer a high nutritional value, packed with vitamins, fiber, and nutrients. Any minor differences in nutrient levels are generally not significant enough to impact overall health.