When cabbage is harvested it is cut by hand near the base with a few outer leaves left for protection. Cabbage is used raw in salads, such as coleslaw, as a cooked vegetable, or preserved in pickles or sauerkraut. Cabbage can, if handled properly, be kept fresh for a long time after harvesting. Early cabbage harvested through the summer months is harvested, graded and cooled and then shipped directly to wholesalers for distribution to retail stores. Much of the fall cabbage is harvested and placed into refrigerated cold storage where it can be kept for several months and shipped as the market requires.
Cabbage is a difficult crop to grow because it is susceptible to many insect and disease pests.
Crop rotation is used to minimize pest buildup. Pesticides are essential for the production of healthy crops, but are used only when necessary. Cabbage belongs to a class of vegetables called Brassica, also known as cruciferous vegetables because their flowers are cross-shaped. Other crucifers are broccoli, kale, cauliflower and Brussels sprouts. Medical researchers are finding that vegetables in the cabbage family contain compounds which assist in preventing several types of cancer.