Green Cabbage

Scientific Binomial Name: Brassica oleracea var. capitata

Selection Information

Usage: Salads, casseroles, soups, stews, coleslaw.

Selection: Good quality Cabbage will be semi-solid, well-rounded and fairly heavy in relation to size. Even green coloring means good flavor and vitamin content. Fairly thick and pliable leaves will be more tender and juicy.

Avoid: Avoid cabbage that has thin, wilted leaves which are a sign of old product. Light-colored heads that are very solid mean all core and less taste. Oblong and cracked heads mean poor quality from growing conditions.

Seasonal Information

Cabbage is available year-round.

Washington cabbage is available June through November.

Green Cabbage Nutritional Information

Serving Size: 1 cup, chopped (89g)
Amount Per Serving
Calories 22	Calories from Fat 1
	% Daily Value*
Total Fat 0g	0%
Cholesterol 0mg	0%
Sodium 16mg	1%
Total Carbohydrate 5g	2%
Dietary Fiber 2g	9%
Sugars 3g
Protein 1g	0%
Vitamin A 2%	Vitamin C 54%
Calcium 4%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Green Cabbage is very low in Saturated Fat and Cholesterol. It's also a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a great source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.

Cabbage Tips & Trivia

Cabbages were among the first plants to be cultivated. Northern Europe was the starting point for wild cabbage, originally loose leafed like collards.
When introduced to the Mediterranean, Egyptians worshipped cabbage heads as gods, enthroned on elaborate alters.
Cabbage was among the first European plants brought by colonists to the New World where it thrived.