Cabbage

BCfresh cabbage is hand-harvested, trimmed and packed to order in the field. Cabbage is versatile and a staple in many countries. Cabbage is part of the cruciferous family of vegetables. Cruciferous vegetables are high in Vitamin C, Vitamin A and fibre. They’re also a great source of folacin, potassium and dietary fibre. Recent research by the American Institute for Cancer Research  indicates that eating cruciferous vegetables is associated with reducing certain types of cancer.

Green Cabbage

The “king of cabbages”, green cabbage is the most popular among cooks. The sturdy, pliable leaves make it the preferred cabbage for cabbage rolls.


Select:
Round, firm, compact heads
Smooth surface
Heavy for their size

Local BCfresh cabbage is available mid-June through March.
Imported product (Bestfresh) is available the remainder of year.grenn, red, savoy cabbage-availability

Cabbage is part of the cruciferous family of vegetables. Cruciferous vegetables are known for their cancer-preventing nutrients and antioxidants. High in vitamin C, vitamin A and fibre.


Nutrition Information

Serving Size Per 150 g of cabbage
Energy 36 cal
Protein 2.3 g
Fat 0.3 g
Carbohydrates 6.0 g
Dietary Fibre 0.3 g
Sodium 27 mg
Potassium 335 mg
 

Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

Cabbage rolls
Soup
Coleslaw
Sauerkraut
Adding nutrition to soups, stews and stir-fries


Boil, raw, sauté, braise, stir-fry

Keep cabbages refrigerated at 32°F with 90 to 95% relative humidity.
Cabbages lose moisture easily so trim outer leaves just prior to cooking as the outer leaves help prevent moisture loss.
Handle carefully to avoid bruising.
Refrigerate and store separately from ethylene-producing items such as fruit and tomatoes to avoid premature ripening.

Red Cabbage

The flavour of red cabbage is deeper and earthier than its cousin the green cabbage. The leaves are dark red, thick, and pliable with a slight peppery taste.


Select:
Round, firm, compact heads
Smooth surface
Heavy for their size

Local BCfresh cabbage is available mid-June through March. Imported product (Bestfresh) is available the remainder of year.
grenn, red, savoy cabbage-availability

Red cabbage contains more vitamin A, vitamin C, and iron than green cabbage. Red cabbage contains an extra nutrient not found in green cabbage – anthocyanin – an antioxidant that produces the red colour, improves memory, and suppresses appetite.


Nutrition Information

Serving Size Per 150 g of cabbage
Energy 36 cal
Protein 2.3 g
Fat 0.3 g
Carbohydrates 6.0 g
Dietary Fibre 0.3 g
Sodium 27 mg
Potassium 335 mg
 

Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

Salads and soups
Pickling


Boil, raw, sauté, braise, stir-fry

Keep cabbages refrigerated at 32°F with 90 to 95% relative humidity.
Cabbages lose moisture easily so trim outer leaves just prior to cooking as the outer leaves help prevent moisture loss.
Handle carefully to avoid bruising.
Refrigerate and store separately from ethylene-producing items such as fruit and tomatoes to avoid premature ripening.

Savoy Cabbage

Savoy cabbage is the most attractive of the cabbages, with its dark green, crinkly leaves. The taste is mild and earthy.


Select:
A good colour green
Crinkly leaves
Heavy for their size

Local BCfresh cabbage is available mid-June through March.
grenn, red, savoy cabbage-availability
Imported product (Bestfresh) is available the remainder of year.

Savoy cabbage is low-cost, low-calorie, fat-free, and a good source of vitamin A, C, E, B6, B12, and K. Vitamin K helps the body form blood clots to stop bleeding. One cup of cabbage supplies half the vitamin K needed per day.


Nutrition Information

Serving Size Per 150 g of cabbage
Energy 36 cal
Protein 2.3 g
Fat 0.3 g
Carbohydrates 6.0 g
Dietary Fibre 0.3 g
Sodium 27 mg
Potassium 335 mg
 

Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

Cabbage rolls
Vegetable wraps
Coleslaw


Stir-fry, raw, steam, boil

Keep cabbages refrigerated at 32°F with 90 to 95% relative humidity.
Cabbages lose moisture easily so trim outer leaves just prior to cooking as the outer leaves help prevent moisture loss.
Handle carefully to avoid bruising.
Refrigerate and store separately from ethylene-producing items such as fruit and tomatoes to avoid premature ripening.

Taiwanese Cabbage

Taiwanese cabbage is not round like a green cabbage. The colour is light green, but the cabbage has a flat head. The taste is sweet and mild with a crispy texture.


Select:
Flat head with a diameter of 10-12 inches
A consistent light green colour
Tender to the touch but not soft

Local BCfresh cabbage is available August through December.tawainese-cabbage-availability

Cabbage is part of the cruciferous family of vegetables. Cruciferous vegetables are known for their cancer-preventing nutrients and antioxidants. High in vitamin C, vitamin A and fibre.


Nutrition Information

Serving Size Per 150 g of cabbage
Energy 36 cal
Protein 2.3 g
Fat 0.3 g
Carbohydrates 6.0 g
Dietary Fibre 0.3 g
Sodium 27 mg
Potassium 335 mg
 

Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

Stir-fries, stews, and soups


Stir-fry, steam, boil

Keep cabbages refrigerated at 32°F with 90 to 95% relative humidity.
Cabbages lose moisture easily so trim outer leaves just prior to cooking as the outer leaves help prevent moisture loss.
Handle carefully to avoid bruising.
Refrigerate and store separately from ethylene-producing items such as fruit and tomatoes to avoid premature ripening.

True Facts

Green and savoy cabbage, and Brussels sprouts help breakdown and dissolve fats to aid elimination of toxins.

Tips & Tricks

Red cabbage can be used as a dye for clothes or food.

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