Cabbage can grow in a variety of colors— from pale green to red outer leaves. The inner leaves of cabbage are pale green to white. Cabbage is one of the oldest vegetables known to man. It is in the brassica family, which means it’s related to broccoli and cauliflower. Cabbage will turn white when kept in cold storage. There are several types of cabbage, including Green, Red, Chinese, and Savoy.

Best Storage Practices:

Store cabbage in cold refrigeration—32-36 degrees Fahrenheit. Green Cabbage lasts up to 6 weeks in cold storage, but other types of cabbage including Chinese cabbage last for a few months and are usually stored during the winter months. Store in crisper or plastic bag.

Fun Ways to Eat and Cook:

Cabbage can be eaten raw in salads or cooked for 5-10 minutes. Do not overcook— cabbage will become watery and a sulfurous odor will develop. Cabbage can be baked, boiled, steamed, or prepared in stir-fry.

Selecting Cabbage:

Choose cabbage with healthy leaves showing no damage; a dark to pale green color, avoid any brown or yellowed cabbages. Choose ones that are crisp, heavy, and compact.

Why it’s Good to Eat:

Cabbage is a great source of vitamin C (especially Red Cabbage), also vitamin B, vitamin A, and dietary fiber. Cabbage is also a good source of potassium and calcium.

When it’s in Season:

Cabbage is a cool weather crop, meaning it grows during spring and fall. Sometimes cabbage can be grown in the winter months, a cultivation method known as over-wintering.

How it’s Harvested:

Cabbage grow on stalks and are cut off at ground level. Sometimes the outer leaves are removed to present a cleaner, prettier set.


Tasty Cabbage Soup - Thinly slice 1/2 cabbage and add to 2 cups diced raw onion, carrot and celery. Cover with chicken stock and simmer 10-12 minutes with lid on. Serve sprinkled with cheese, chopped parsley, and spices. Other delicious vegetables can be added to this dish for variety.

Easy Coleslaw - thinly slice cabbage and put into a large bowl. In another bowl combine mayonnaise, vinegar, and a teaspoon of sugar. Add to the cabbage and stir. Salt and pepper to taste.