Cabbages are high in Vitamin C, Vitamin A and fibre. They’re also a great source of folacin, potassium and dietary fibre.

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. 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 green cabbage is available mid-June through March.

Imported product is available the remainder of year.

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 red cabbage is available mid-June through March.

Imported product is available the remainder of year.

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 savoy cabbage is available mid-June through January.

Imported product is available the remainder of year.

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.

How it’s Grown

BCfresh early cabbage begins as greenhouse-grown seedlings in late winter and is transplanted into fields once frost risk passes. Its tender, delicate heads are perfect for fresh salads and slaws. Late cabbage is seeded directly in the field and harvested from late summer through fall. Hearty and durable, it’s ideal for cooking and winter storage.

British Columbia’s cool temperatures and steady moisture help each plant develop dense, crisp heads. As the leaves wrap into firm heads, each head is hand-cut at peak firmness, trimmed, and packed to preserve its crisp texture and fresh flavour.