Cabbage

Enjoy more fruits and vegetables

Grow

Cabbage is a leafy vegetable, a cole crop of the Mustard 

family (Brassicaceae). Cabbage plants can tolerate frost 

and even temperatures as low as 20°F for short periods. It 

grows best in regions where there is a long, cool growing 

season with temperatures 45-75oF. It matures for harvest 

prior to extreme heat. Cabbage is typically transplanted. It 

can be started from seed indoors 8 weeks before the last 

frost in spring. Plant seedlings 1 foot apart and space 

rows 2-3 feet apart. Full sun and sandy loam soil are 

preferred. Cabbage comes to harvest in 80-100 days from 

seed. Exposed to severe frost, too little moisture, or too 

much heat, it will not form a head but instead bolt and go 

directly to seed. Cabbage grows from August-December 

and March-May with peak harvest in December and 

May.1-2 

Choose

Is it heavy for its size?

Regardless of color or type of cabbage, it is important to 

choose well-formed heads of cabbage with even color. It 

should look crisp and fresh. Leaves should be compact 

and smooth, with firm stems. A good head of cabbage is 

heavy for its size. Do not choose cabbage that is wilted, 

discolored or has molded leaves or cracked heads. Severe 

damage to the outer leaves could mean insect damage or 

decay in the inner core.1-4

Store

Leafy greens, like cabbage, should be stored immediately 

in a tightly covered container in the coldest part of the 

refrigerator (32-36oF, 90-98% relative humidity). Keep it 

cold, moist and well-ventilated. Store it uncut. Leave the 

outer leaves in place until it is time to wash and prepare 

the cabbage. Red and green cabbage will keep for about 2 

weeks while savoy cabbage will keep for about 1 week.

If you need to store a partial head of cabbage, cover it 

tightly with plastic wrap and refrigerate. The vitamin C 

content of cabbage starts to quickly degrade once it has 

been cut, so the rest should be used within 1-2 days.1-3

USDA is an equal opportunity provider and employer. 08/15

http://childnutrition.ncpublicschools.gov

PUBLIC SCHOOLS OF NORTH CAROLINA

State Board of Education

Department of Public Instruction

Fun Fact: Cabbage originated in the Mediterranean 2,000 

years ago. It was introduced to America in 1541 by French 

Explorer Jacques Cartier, who planted it in Canada.2

Fun Fact: When a cabbage is sliced in half, an outline of a 

“tree” is visible in the center. 

China is the biggest producer of cabbage

There are at least 400 different varieties of cabbage 

grown in the world. The most common varieties in the 

United States are green, red, purple and savoy. Asian 

countries have the largest production—China (which 

produces 47% of the world total), India, and Russia.1-3

Use

Cabbage is eaten raw, in coleslaw or other salads. Mixes 

of shredded cabbage (red and green), carrots or broccoli 

are available for slaw or salad. Cabbage can also be 

boiled, sautéed, steamed or pickled. Eating cabbage raw 

offers the most nutrients followed by sautéing.2-4 

Vegetable

Fun Fact: The top of the cabbage is the crown. Outside 

leaves are called wrapper leaves. Inside is the compact 

portion. A midrib runs down the center of each leaf. 

Where the cabbage connects to the plant is the butt.1-2
Cabbage

Eat

Cabbage Content

One cup of raw, shredded cabbage has about 16 calories. 

For cooked shredded cabbage, 1⁄2 cup is about 17 calories. 

Both are a good source of folate and an excellent source 

of vitamin C and K. Cabbage is cholesterol free and low in 

fat and sodium.2-4,6-7

Enjoy more fruits and vegetables

Find

For more cabbage facts and resources, visit:

1. www.ces.ncsu.edu

2. http://harvestofthemonth.cdph.ca.gov

3. www.fns.usda.gov

4. www.fruitsveggiesmorematters.gov/cabbage

5. www.pbskids.org

6. http://ndb.nal.usda.gov

7. www.eatright.org

8. http://leafy-greens.org

USDA is an equal opportunity provider and employer. 08/15

http://childnutrition.ncpublicschools.gov

PUBLIC SCHOOLS OF NORTH CAROLINA

State Board of Education

Department of Public Instruction

Fun Fact: Cabbage is a cruciferous vegetable, like bok 

choy, broccoli, Brussels sprouts, cauliflower, collard 

greens, kale, Swiss chard, turnips and turnip greens.1-4 Vegetable

Fun Fact: The name cabbage derives from the French 

word caboche, which means head.2

Red Cabbage pH Indicator

Boiled water and red cabbage can be used to test the pH 

of common products. Red cabbage contains chemicals 

that cause the juice to change color when it is mixed with 

certain other chemicals. The cabbage juice will turn pink 

when mixed with acids, and blue/green when mixed with 

bases. 

Classroom Activity

Materials Needed:

 1 head of red cabbage

 Medium-sized bowl

 Boiled water

 Blender

 Strainer

 Plastic container

 Clear plastic cups

 Baking soda

 Other liquids (lemon juice, vinegar, soda)

Steps:

1. Finely chop cabbage into a medium-sized bowl.

2. Cover the cabbage with boiled water for 5 minutes. 

Pour into a blender. Blend. 

3. Strain the juice into a plastic container. Pour an equal 

amount of cabbage juice into each small plastic cup.

4. Add 1 teaspoon of baking soda to all but one of the 

cups (control). The baking soda will turn the cabbage 

juice blue. See how much of each liquid it takes to turn 

the juice back to its original color (control). If the juice 

stays blue, the liquid is not an acid.1,5

Teach

Classroom Activity

Cabbage is eaten different ways around the world.

Steps:

 Students research and present findings on how greens 

(cabbage) are eaten in their family and other cultures.

Fun Fact: Cabbage is Russia’s national food. Russians eat 

about 7 times as much cabbage as the average North 

American. World Cabbage Day is February 3.3

Our body needs folate for blood cell, DNA and genetic 

development. Vitamin C acts as an antioxidant, protects 

us from infections, aids in healing, helps form collagen to 

hold muscles, bones and tissues together, and helps our 

body absorb iron and folate from plants. Vitamin K helps 

our body to clot blood and make proteins needed for our 

blood, bones and kidneys. Cruciferous vegetables, like 

cabbage, contain isothiocyanates (suphoraphane and 

indoles), phytochemicals with anti-cancer properties. 

They help neutralize free radicals that may damage cells. 

Cruciferous veggies also have dithiolthiones, which aid 

immune function, and glucosinolates, sulfur compounds 

which give them their pungent aroma and spicy taste 

while helping to fight cancer. Purple and red cabbage 

contain anthocyanidins which may help with maintaining 

brain and immune function.2-4,6-8