Fresh White Cabbage (Patta Gobhi / Kosu / Muttaikose) – Crisp, Versatile & Packed with GoodnessFirm, pale, and wonderfully crunchy, our Fresh White Cabbage — known as Patta Gobhi in Hindi and Kosu in Kannada — is a kitchen workhorse that earns its place in Indian, European, and fusion cooking alike. With its mild, slightly sweet flavour and satisfying crunch, white cabbage is as delicious raw in a slaw as it is slow-cooked in a curry. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.Why Choose GroceryWala's Fresh White Cabbage? Exceptionally high in Vitamin C and Vitamin K — supports immunity and bone health Rich in dietary fibre and antioxidants — promotes digestive health Very low in calories — only around 25 kcal per 100g Long shelf life — stays fresh in the fridge for up to 2 weeks 100% vegetarian & naturally gluten-free How to Use Fresh White CabbageShred finely for a classic Cabbage Sabzi with mustard seeds, curry leaves, and grated coconut — a South Indian staple ready in under 15 minutes. Use in Coleslaw with carrots and a tangy dressing, or add to Stir-fries and Noodle dishes for crunch. White cabbage is also excellent in Stuffed Cabbage Rolls, Soups, and Fermented as Sauerkraut for gut health benefits.Storage TipsStore whole cabbage in the refrigerator in a perforated plastic bag. It keeps well for up to 2 weeks. Once cut, wrap the cut surface tightly in cling film and use within 3–5 days. Blanch and freeze shredded cabbage for up to 3 months.Frequently Asked QuestionsQ: What are the health benefits of white cabbage?A: White cabbage is rich in vitamins C and K, dietary fibre, and antioxidants. It promotes digestive health, supports immune function, and may have anti-inflammatory properties.Q: Can I eat white cabbage raw?A: Yes — raw cabbage is delicious in slaws, salads, and wraps. It retains more vitamin C when eaten raw.Q: How do I use cabbage in Indian cooking?A: Shred and stir-fry with mustard seeds, curry leaves, green chilli, and coconut for a quick South Indian poriyal. It also works well in parathas, koftas, and mixed vegetable curries.
