Cabbage
Cabbage is primarily a Texas winter vegetable, but a small to moderate harvest takes place year round. Growers harvest more than 9,000 acres, most of it planted in green cabbage known for heavy density and high quality. Texas also produces Chinese or Napa cabbage, red cabbage and Savoy cabbage. |
|
Selection: Cabbage heads should be firm and heavy for their size. Look for crisp blemish-free leaves with an even color that clings tightly to the head.
Storage: Cabbage will absorb odors of other foods. Refrigerate uncut and unwashed in a plastic bag or container for up to seven days. |
 |
|
|
Nutrition: A 3/4-cup serving of cabbage contains only 15 calories, is fat-free and a source of vitamin C.
General Produce Safety Guidelines:
- All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
- Hands should be washed with hot soapy water before and after handling fresh produce.
- Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.
|
Availability
Chinese
| January |
February |
March |
April |
Green year round
Red
| January |
February |
March |
April |
May |
Savoy
| |
|
