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Produce Facts: Cabbage

Jan 08, 2016
Cabbage is one of the oldest vegetables in existence, dating back to the 1600s. This leafy vegetable is available in many varieties including the popular red or purple, green and savoy.

Cabbage is nutritious but very low in fat and calories. The vegetable contains powerful antioxidants, dietary fiber, vitamin C, vitamin K, folate, potassium, manganese, vitamin A, thiamin, vitamin B6, calcium, iron and magnesium.
  • Cabbage is best prepared as close to raw as possible to preserve its many nutrients. 
  • The largest cabbage dish ever made was on December 19, 2008 in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs). 
  • A thick-witted person may be called a cabbagehead. In Hebrew, the term "rosh kruv" (cabbagehead) implies stupidity.
  • Drinking juiced cabbage is known to assist in curing stomach and intestinal ulcers.

Important Facts

  • Store from 32-34° F and above 89% humidity.
  • Cover cabbage tightly in plastic wrap to store.
  • Cabbage should be solid, and well-trimmed with good green color.
  • It should be free from disease, insect or mechanical damage.

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