Because cabbage comes in many varieties, it is often available year-round. This leafy vegetable is commonly eaten raw and cooked, and is a great source of vitamin C and fiber.
CabbageHarvest of the Month
Network for Healthy California.
Newsletters and menu slicks for educators, families, and the community focused on a variety of fruits and vegetables.
Quantity recipes containing cabbage from the USDA Mixing Bowl.
Fruit and Vegetable Fact Sheets
University of Nebraska-Lincoln Extension.
Set of 30 fruit and vegetable fact sheets with information about: nutrition, uses, description, varieties, and where first cultivated. Available in black & white and color.
Fruits and Vegetables Lesson: Cruciferous Vegetables (PDF | 309 KB)
University of Georgia.
Lesson plan for older adults teaches the health benefits of broccoli, Brussels sprouts, cauliflower, and cabbage, and how to choose, store, cook and prepare them. Includes handouts, worksheets, activities, recipes and references.
Watch Your Garden Grow: Cabbage
University of Illinois Extension.
Web site contains in depth information on cabbage including varieties, planting and growing as well as selection, storage, nutritional information and preparation techniques.
Functional Food: Cruciferous Vegetables
Pennsylvania State University Extension.
Perfect for a lesson on cruciferous vegetables, this page includes links to a lesson plan, a Power Point presentation, a fact sheet, tip sheets, a crossword puzzle, recipes, and an evaluation booklet.
The Leafy Greens Council.
Nutrition Facts, storage and preparation information and recipes that include cabbage.