Cruciferous plant related to Brussels sprouts, broccoli, cauliflower, and kale. Comes in different colors and shapes. Cabbage can be eaten raw, pickled, boiled, steamed, or sautéed.
Rich source of fiber, several vitamins and minerals, and beta-carotene.
- Fiber important for digestive health and keeps you feeling full
- Vitamin C important for immune system, healthy skin, and wound healing
- Vitamin K important for blood clotting
How to Shop
Look for cabbage with fresh, densely-packed, crisp leaves. Avoid cabbage with yellow or brown, loosely-packed, flimsy leaves. Late Fall and Winter are the best seasons to buy cabbage.
How to Grow
Plant in early Fall 12-24 inches apart. Harvest around 70 days from sowing. Do not plant with vegetables in the same family - they will compete with each other for nutrients. Cabbage does well planted near cucumbers and beans.
How to Store
Refrigeration: Whole cabbage head: wrap in plastic wrap
* Shredded or sliced: airtight ziplock bag or container, can last 7 days
Freezing: Rinse cabbage heads and remove outer old leaves. Cut the cabbage into wedges with stem intact. Blanch for 90 seconds and pack into an airtight bag or container.