Cabbage
Though tracing its exact origins is difficult, cabbage has a long history. Theophrastus, an ancient Greek philosopher, mentioned cabbage, and the ancient Romans cultivated the then-expensive vegetable for corned beef and cabbage.
By the 15th century, it was widely cultivated throughout Europe and came to the New World with early settlers.
Cabbage leaves can either be light green or a purple-red. It thrives in the colder mothers, and is at it’s peak during autumn and winter. As such, you can find local cabbage pretty much year-round!
Varieties:
- Polar Green
- Green Express
- Charmant
- Sunup
- Belbro
- Ruby Ball
- Red Acre
- Red Perfection
- Survivor
- Sanabel
- Green Express
- Shamrock
- Super Red
- Prime Time
- Bartolo
- Hinova
- Zerlina
- Savoy King
- Chieftain
- Ice Prince
- Ice Queen
It has cholesterol-lowering properties, and is rich in antioxidants, anti-inflammatories, and glucosinolates.
Cover and refrigerate cooked cabbage (alone of part of mixed like cabbage rolls) within 2 hours of cooking and use within 3-5 days.
Freeze fresh or cooked cabbage for 10-12 months.
To keep fresh, don’t cut until just before use.
To shred, quarter the head and cut out the hard stalk, then cut each quarter into fine shreds.
Microwave, shred, pickle, bake steam, stir-fry or boil cabbage.

Seasonal Availability |
---|
January to April, June to December |
Nutrition per 125mL cabbage, green, shredded, raw (37 g):
Nutrient | Value |
---|---|
Calories | 9 |
Protein | 1 g |
Carbohydrates | 2 g |
Total Sugar | 1 g |
Total Dietary Fibre | 0.7 g |
Calcium | 17 mg |
Iron | 0.2 mg |
Sodium | 7 mg |
Potassium | 91 mg |
Magnesium | 6 mg |
Vitamin C | 12 mg |
Provided by Health Canada