April Harvest of the Month – Cabbage
Our celebrated Harvest of the Month for April is an often-overlooked vegetable, cabbage. Although its appearance is like lettuce, cabbage is part of the cruciferous family along with broccoli and cauliflower. This vegetable was originally domesticated in Britain and continental Europe because it grows well on rocky cliffs, as well as in cool and damp habitats in coastal regions. Cabbage became an important part of European cooking during the Middle Ages. This is most likely because it is extremely versatile and can be prepared in many ways. So when you are having a meal this month, be sure to try some of our tasty items featuring cabbage that will be served throughout our CHI cafeterias.
Try These Delicious Recipes (link to PDFs)
Fun Facts
Check out these fun facts about cabbage provided by Hannah Ford, Dietetic Intern from the University of Kentucky, completing her Foodservice Management rotation at Saint Joseph Hospital in Lexington, Kentucky:
- Cabbage is regarded as one of the oldest vegetables in the world…it is over 1,000 years old
- Cultures that regard cabbage as a staple food, countries such as Poland and China, have had lower incidences of breast cancer than other countries
- Sauerkraut, made from fermented cabbage, was used by Dutch sailors to eat on long trips at sea to prevent scurvy
- Some varieties of cabbage can weigh up to a whopping 30-50 pounds
How to Buy, Store and Prepare
How to Buy and Store: When purchasing cabbage, it is important to ensure that it is bright in color, even almost lime green. If you are choosing a red cabbage, make sure it is deep purple and firm. Leaves should be intact and check for any discoloration. To store, keep in the refrigerator for up to two weeks.
How to Prepare: Before preparation, remove outside leaves to use the crisp leaves on the inside. Cabbage can be used in so many different ways. It can be used in soup and stir-fry. It can be eaten raw or roasted. You can shred it and use it in coleslaw or as a topping on fish tacos.
Making it Kid-Friendly
You may not think of cabbage as a kid’s favorite vegetable, but there are many ways to prepare it that children will enjoy. Roasting cabbage and adding some Parmesan cheese on top is easy and delicious. Sweet & sour cabbage is also a good option, as well as adding it to their favorite casserole dish.
Nutrition and Health Benefits
Cabbage is a great source of antioxidants & polyphenols which help the body fight off damage caused by free radicals. Antioxidants also help to reduce inflammation in the body, which is associated with diseases such as heart disease, diabetes, and rheumatoid arthritis. Lastly, research has shown that cabbage may assist with digestion because of its high insoluble fiber content.
1 cup – chopped, raw
| Calories: 22 | Fiber: 2g | Iron: 2% |
| Total Fat: 0g | Protein: 1g | Vitamin C: 54% |
| Total Carbohydrate: 5g | Saturated Fat: 0g | Calcium: 4% |
| Monounsaturated Fat: 0g | ||