Cabbage yield: how much is usable after prep (AP to EP %)
Cabbage: about 80% usable going whole head to trimmed, cored, with a published range of 58–92%. That is a cost factor of 1.25: for every kilo you need ready to use, buy 1.25 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Whole head → trimmed, cored (outer leaves and core off) | 80% | 58–92% | Outer leaves (~14%) and core (~6%) | 441 |
| Whole head → core removed only | 93% | 91–96% | Core | 440 |
| Ready to cook → boiled or steamed | 96% | 77–121% | Net change, small on average | 442 |
Yields multiply: 80% × 96% ≈ 77% for whole → cooked. You never add the losses together.
How hard you strip the outer leaves decides most of the loss. A tight, well-trimmed head from the supplier loses little more than its core.
Prep notes
Take off only the damaged outer leaves, quarter through the core, then cut the core out of each quarter at an angle. Shred across the leaves for slaw; for a side, cut into wedges with a little core left on to hold them together.
What the yield does to the cost
White cabbage, 10 kg at £7.99 (JJ Foodservice, 10 Oct 2026) is £0.80 a kilo as purchased. At 80% usable that is £1.00 per usable kilo.
Worked example: 2 kg of shredded cabbage for a batch of coleslaw needs 2,500 g as purchased, costing £2.00. Costed on the bought weight it would read £1.60, so the costing would be 20% light.
| Usable cabbage needed | Buy (as purchased) at 80% |
|---|---|
| 1 kg | 1.25 kg |
| 5 kg | 6.25 kg |
| 10 kg | 12.5 kg |
Use 80% in the yield calculator →
Typical uses
Coleslaw, buttered cabbage and braised red cabbage for roasts, bubble and squeak, and stir-fries.
Storage and the trim
Whole heads keep two weeks or more in the fridge; once cut, wrap the face and use within a few days. Shredded cabbage for slaw is best dressed no more than a day ahead. Outer leaves that are clean but coarse can be shredded for soup or stock.
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 441, 440, 442 (US samples of whole green, red or white cabbage heads). Prices as stated, read on 10 Oct 2026. Your own case is the real number: weigh it in the yield calculator.
All ingredient yields · Recipe cost calculator · How to work out yield percentage