We grow four kinds of cabbage: Green, Red, Savoy and Taiwanese.

  • For Green and Red look for round, firm, compact heads that are smooth and heavy for their size.
  • For Savoy look for a good colour green with crinkly leaves and heavy for their size.
  • For Taiwanese you should look for a flat head with a diameter of 10-12 inches.

Cabbage is hand harvested, trimmed and packed to order in the field. Cabbage is a very versatile vegetable and is almost a staple in many countries. It’s a tasty and nutritious addition to soups, stews and stir-fries. And, of course, it’s a main ingredient in cabbage rolls, sauerkraut and coleslaw.

Cabbage is part of the cruciferous family of vegetables. Cruciferous vegetables are high in Vitamin C, Vitamin A and fiber. They’re also a great source of folacin, potassium and dietary fiber. Recent research by the American Institute for Cancer Research indicates that eating cruciferous vegetables is associated with reducing certain types of cancer.


Cabbage is available from June through until March.

Care and storage

Cabbages are best kept refrigerated. Cabbages lose moisture easily so trim outer leaves just prior to cooking as the outer leaves help to stop moisture loss. Handle carefully to avoid bruising.

Nutrition Information

Serving Size Per 150 g of cabbage

  • Energy– 36 cal
  • Protein– 2.3 g
  • Fat– 0.3 g
  • Carbohydrates– 6.0 g
  • Dietary Fibre– 0.3 g
  • Sodium– 27 mg
  • Potassium– 335 mg

Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.