Ingredients associated with "Cabbage allergy":

These are the ingredients that we have associated with the cabbage allergen. If cabbage is selected in your user profile, recipes with the ingredients below will be marked as risky while searching for recipes to suit your allergy diet.


  • Bok choy - has crunchy stems and crinkled spinach like leaves
  • Brussel sprouts - a group of wild cabbage with leafy green heads, which resemble miniature cabbages
  • Cabbage - leafy wild mustard plant
  • Cauliflower - a variety of Brassica oleracea (or wild cabbage), resembling broccoli; typically only the head is eaten
  • Cauliflower floret - one of the tightly clustered divisions of a head of cauliflower
  • Chinese cabbage - chinese leaf vegetable related to Western cabbage; bitter vegetable
  • Collard green - variety of cabbage; grown for its large, dark-colored, edible leaves
  • Cress - leaf vegetables of the family Brassicaceae
  • Hearts of palm - peeled cabbage palm buds
  • Kale - cabbagelike cultivated plant of the mustard family
  • Kohlrabi - low, stout cultivar of the cabbage selected for its swollen, nearly spherical, Sputnik-like shape
  • Land cress - herb in the cabbage family, easier to cultivate than the watercress
  • Napa cabbage - chinese leaf vegetable with long ruffled edges
  • Red cabbage - sort of cabbage with dark red or purple leaves, color may change during cooking
  • Rutabaga - root vegetable that is a cross between cabbage and the white turnip
  • Sauerkraut - cabbage cut fine, salted and allowed to ferment until sour
  • Spring greens - similar to kale and wild cabbage; has an early spring supply of edible leaves
  • Watercress - aquatic vegetable or herb; member of the cabbage family
  • Yu choy - type of Chinese cabbage with a delicate sweet flavor

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