Cabbage

How to select

Choose cabbages that feel heavy and firm without being too large. Make sure the leaves are crisp and blemish-free.

How to prepare

• Remove any dirty or damaged outer leaves. 
• Rinse the cabbage under running water. 
• Many recipes will ask that you shred or chop the cabbage.

How to store

• Place the whole head of cabbage in a plastic bag in the refrigerator. 
• Keep cabbage chilled even after cutting. 
• Once it has been cut, try to use the remainder within two days. 
• Cabbage can be stored up to seven days.

Peak season

Spring

Ways to use

• Add extra crunch to your salads, soups, wraps, or sandwiches by topping them off with thinly sliced cabbage.
• Pump up the veggies on your hamburgers by adding slow-cooked cabbage, lettuce, tomatoes, pickles and light mayo.
• Cabbage has a mild taste and can be added to any stir fry.
• Cut up any type of cabbage, drizzle it with lemon and add a little salt for a mid-day snack.
• If pasta is for dinner, increase your vegetable intake by tossing some thinly slice cabbage into your sauce.

Fun facts

• There are at least a hundred different types of cabbage grown throughout the world, but the most common types in the United States are the Green, Red, and Savoy varieties.
• Different varieties of cabbages have varying nutritional strength: purple cabbage has more vitamin C, while the savoy has more vitamin A, calcium, iron and potassium.

Nutrition facts and info

Different varieties of cabbages have varying nutritional strength: purple cabbage has more vitamin C, while the savoy has more vitamin A, calcium, iron, and potassium.

1 cup shredded cabbage = 17 calories, 4.1 g carbs, 1.8 g fiber, 28 mg calcium, 18 mg phosphorus, 119 mg potassium, 26 mg vitamin C

Learn more

Growing cabbage in home gardens (UMN Extension)