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The aim of the study was to investigate the effect of the pasteurization process on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3′-diindolylmethane in fermented cabbage. Pasteurization was run at a temperature of 80 °C for 5–30 min. Significant changes were only observed in contents of ascorbigen and 3,3′-diindolylmethane. The total content of the compounds analyzed in cabbage pasteurized for 10–30 min was found to be decreased by ca. 20%, and the losses were due to thermal degradation of the predominating ascorbigen. Pasteurization was found not to exert any considerable effect on contents of indole-3-acetonitrile and indole-3-carbinol in cabbage nor did it affect contents of the compounds analyzed in juice.