The aim of the studies was to reduce vitamin C losses in cooked cabbage by modifying the technological process. The effect of the foolowing factors on nutritive value was determined: storage of raw cabbage from autumn to spring, time of shredded cabbage storage before cooking, the method of cooking, hardness of cooking water time of salt addition during cooking and method of storing cooked cabbage. The chemical determinations included dry mass asb ascorbic acid and dehydroascorbic acid contents· sensory qualities were assessed rheologically and organoleptically.