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.
CabbageWorld Cabbage Day (PDF | 187KB)
University of Arizona - College of Agriculture and Life Sciences
February 17th. The cultivated cabbage started as a leafy plant in the Mediterranean region. Selection changed it into the head-shaped vegetable we now know, although leafy forms like collards and kale still exist. Learn more about this nutritious, affordable leafy green vegetable!
USDA. NAL. SNAP-Ed Connection.
Recipes containing cabbage from the SNAP-Ed Connection Recipe Finder database.
Pennsylvania Nutrition Education Network.
Visitors to this web site can download and distribute newsletters, recipes, bookmarks, and other materials related to cabbage. Spanish and large-type materials available.
The Leafy Greens Council.
Nutrition Facts, storage and preparation information and recipes that include cabbage.
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.
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.