KETO VERDICTYES
Red cabbage is keto-friendly with ~5.3g net carbs per 100g. Slightly higher in carbs than green cabbage, but packed with anthocyanin antioxidants thanks to its vibrant purple color—a nutritious, crunchy addition to keto meals.
Is Cabbage (Red) Keto?
Cruciferous Vegetable
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (as listed by source). USDA FoodData Central.
How this is calculated
total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.
Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.
5.3gnet carbs in your portion
- Total carbs
- 7.4g
- Fiber
- 2.1g
- Protein
- 1.4g
- Fat
- 0.2g
- Calories
- 31
Red cabbage is keto-friendly with ~5.3g net carbs per 100g. Slightly higher in carbs than green cabbage, but packed with anthocyanin antioxidants thanks to its vibrant purple color—a nutritious, crunchy addition to keto meals.
- Net carbs (100 g)5.3g
- Protein (100 g)1.4g
- Fat (100 g)0.2g
- Keto verdictKeto-friendly
NUTRITION FACTS
Per 100 g (as listed by source)
Net Carbs
5.3g
Total Carbs
7.4g
Fiber
2.1g
Protein
1.4g
Fat
0.2g
Calories
31
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
This USDA record is used as a generic nutrition reference; variety, brand, or preparation may differ.
Nutrition record reviewed 2026-07-09. Maintained by KetoLens Team.
WHY IT'S KETO-FRIENDLY
- Low net carbs: ~5.3g per 100g fits comfortably in keto macros
- Higher fiber: 3.2g fiber supports satiety and digestion
- Rich in anthocyanins: Powerful antioxidants from the purple pigment
- Adds color and crunch without many carbs
- Stores well in the fridge, reducing food waste
- Versatile raw (slaws/salads) or cooked (braised/stir-fried)
PREPARATION SUGGESTIONS
RED CABBAGE SLAW
Shred thinly; dress with olive oil, vinegar-apple-cider, and dijon-mustard. Add a pinch of sweetener if desired.
BRAISED RED CABBAGE
Sauté with butter and caraway-seeds; splash with vinegar-apple-cider and slow-cook until tender.
ROASTED
Cut into wedges; drizzle with olive-oil and a touch of balsamic; roast at 400°F (205°C) until edges crisp.
RAW IN SALADS
Thinly slice for crunch and color; pairs well with citrusy dressings and nuts.
FERMENTED
Turn into sauerkraut for probiotic benefits; fermentation can slightly reduce net carbs.
STIR-FRIED
Quick-cook with garlic, ginger, and sesame-oil for a vibrant side.