Cabbage Nutrition, Selection, Storage and Availability Cabbage is high in beta-carotene, vitamin C and fiber, and may help in reducing the effects of some kinds of cancer. The varieties of cabbage -- green, red (higher levels of vitamin C) and savoy (the crumpled leaf cabbage - higher in vitamin A, calcium, iron, and potassium) are used mainly for sauerkraut, cole slaw, stir fry, and assorted salads. Select cabbages that are solid, heavy and unsplit -- wrapper leaves should be clean and flexible but not limp. Fresh cabbage can be stored up to two weeks in the refrigerator but needs to be covered loosely with a plastic bag or in a perforated bag. Cabbage should only be washed just prior to using -- extra moisture in storage will accelerate deterioration. Fresh cabbage is available in Wisconsin from mid-June through late October.
Cabbage Extras The history of cabbage dates back to 600 B.C. where it was first cultivated in Greece. Wisconsin is a significant producer of the multi-use vegetable and ranks #1 in the nation in cabbage production for sauerkraut!
Information from the Wisconsin Fresh Market Vegetable Growers Association, the Wisconsin Department of Agriculture, Trade & Consumer Protection and the University of Wisconsin-Extension.