Cabbage
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.
History
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.
Downloads
- Food Hub link for purchasing Oregon Cabbage
- Cabbage Classroom Connections
- Cabbage Family Newsletter English Spanish
- Cabbage Coloring Page English Spanish
Reading List
- "Cabbage and Kings" by Elizabeth Seabrook
- "Katie's Cabbage" by Katie Stagliano
- "The Giant Cabbage" by Cherie Stihler