“Fresh2U” Nutrition Program for Kids and Parents
Cabbage
There is historical and botanical evidence that cabbage has been in cultivation for more than 4,000 years. Scrolls from 1000 B.C. China mentioned white cabbage. Cabbage was first brought to North America in the 1600s, and the first recorded planting was in 1699.
Cabbage is an excellent source of vitamin C, with one wedge providing about 80 percent of the recommended daily allowance. It is also high in fiber.
When selecting cabbage, look for heads that are heavy in relation to their size, with only three or four wrapper leaves removed. The stem should be close cut to the head. Avoid heads with wilted or yellowed outer leaves.
To prepare, remove outer leaves and wash heads. One pound of cabbage (approximately one half of a small head) makes about four cups of shredded raw cabbage or about two cups of cooked cabbage. Store cabbage at cool temperatures, but above freezing. Keep moist and ventilate well. Try to keep cabbage away from ripening fruit.
Florida cabbage is available from November through June.
