Characteristics of cabbage Various secondary plant substances are responsible for the distinctive flavour and cooking odour of cabbage. These are colour and flavour constituents, as well as the plants' defensive substances. For the human body their importance lies in the fact that they intercept free radicals and can slow down the growth of tumours. All types of cabbage are low in calories and high in fibre. Furthermore, its simple preparation and economical price make cabbage a popular vegetable. All of them can be stored for around two days in the vegetable compartment of the refrigerator; cauliflower and white cabbage can last for even up to a week.
