

The Harvest of the Month Featured Produce is
Cabbage
Reasons to eat cabbage
1/2 cup shredded cabbage provides:
- an excellent source of vitamin C and vitamin K (red, green and savoy varieties)
- a source of vitamin A (red and savoy varieties)
- a source of folate (savoy variety)
Just the facts:
- Cabbage is a cruciferous vegetable. Other vegetables in this family include bok choy, broccoli, Brussels sprouts, cauliflower, collard greens, kale, Swiss chard, turnips and turnip greens.
- Cabbages come in green, red (or purple), savoy and Chinese varieties.
- With over 13,000 acres harvested for cabbages, California leads the nation in commercial cabbage production.
Produce Tips & Serving Ideas:
- Choose firm cabbage heads that feel heavy and are tightly packed.
- Before use, rinse cabbage thoroughly and remove tough outer leaves.
- Make a "rainbow coleslaw" using different cabbage varieties.
- Boil or steam cabbages to use in soups, stews and casseroles.












