cabbage

cabbage

Cabbage is represented by the cabbage species of three major groups: smooth-leaved green cabbage; crinkly-leaved green Savoy cabbage; and red cabbage. All cabbage types are suitable for any use, although the Savoy and red varieties are more in demand for use in slaw and salads.

Cabbage may be sold fresh (called "new" cabbage) or from storage. Cabbage is available throughout the year, since it is grown in many States. California, Florida, and Texas market most new cabbage. Many Northern States grow cabbage for late summer and fall shipment or to be held in storage for winter sale.

Cabbage should have firm or hard heads. Cabbage heads are good if heavy for their size. Outer leaves of cabbage should be a good green or red color (depending on type), reasonably fresh, and free from serious blemishes. The outer leaves of cabbage (called "wrapper" leaves) fit loosely on the head and are usually discarded, but too many loose wrapper leaves on a head cause extra waste.

Cabbage of early-crops may be soft or only fairly firm, but is suitable for immediate use if the cabbage leaves are fresh and crisp. Cabbage out of storage is usually trimmed of all outer leaves and lacks green color, but is satisfactory if not wilted or discolored.