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Late June- Early July, Late September- Mid December

Preparing Tips:

Green cabbage is good fixed any way- raw, in salads, cooked, steamed, or fried.

Red cabbage has a sharper flavor and coarser texture so it needs to be cooked longer.

Savoy cabbage has a more delicate flavor than red or green.

Overcooking cabbage gives it a strong flavor and odor- watch cooking times carefully. Cooking celery with cabbage helps cut the strong cooking odor of cabbage.

Storage Tips:

Solid heads can be stored for 3-4 momths in cold storage with high humidity.

Nutritional Info:

Excellent source of vitamin C and bioflavoniods.


Frozen cabbage is suitable for use only as a cooked vegetable. Cut into medium to coarse shreds or thin wedges or separate head into leaves. Blanch in water for 1 to 1 1/2 minutes. Cool immediately in cold water, drain, package and freeze.