Healthy Living
Healthy Communities
Healthy Schools
Healthy Teachers
Healthy Families
Healthy Seniors
Featured Harvest of the Month
green and red cabbages

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.