Cabbage is a member of the Brassicaceae family, which also includes broccoli, Brussels sprouts, cauliflower, and kale. Cabbages contain a significant amount of indoles, which are a nitrogen compound that helps lower the risk of certain forms of cancer. They are also a good source of dietary fiber and vitamin C. 



Cabbage has been grown for over 6000 years, originating in China. Since then, it has become a cuisine staple in Poland, China, and some parts of the Mediterranean.

Selection & Storage

  • Look for cabbages that are heavy for their size with thick, crisp leaves.
  • You can find them at the farmer’s market from July to December in the Rogue Valley!
  • Cabbage can be stored whole, chopped, or shredded.
  • Whole cabbage can be refrigerated for 3 weeks to 2 months.
  • Whole or cut (halves or quarters) should be tightly wrapped in plastic. Keeping the core in will help hold the cabbage together.
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Grown By:

Wandering Roots Farm
Gold Hill, OR



Reading List

  • "Cabbage and Kings" by Elizabeth Seabrook
  • "Katie's Cabbage" by Katie Stagliano
  • "The Giant Cabbage" by Cherie Stihler