Return to: U of M Home
Promotional Materials for Cabbage
Follow this link to "How to Use Promotional Materials"
Public Service Announcement
Cool Stuff About Cabbage!
Cabbage is one of the earliest vegetables grown by humans. People grew cabbages for food as far back 8000 years ago in Northern China. Cabbage has a long history of use as both a food and a medicine. Normally, we only eat the leafy head of the cabbage. Cabbage continues to be a dietary staple and inexpensive food. It is widely consumed raw, cooked or preserved. Sauerkraut (European) and kimchee (Korean) are two kinds of preserved cabbage foods. There are at least a hundred different types of cabbage grown throughout the world, but the most common types in the United States are the Green, Red, and Savoy varieties. Did you know in Minnesota, cabbage is grown at the Southern Research and Outreach Center in Waseca, as part of a University of Minnesota medical and nutrition study? Plant scientists are developing ways to enhance the plant's production of "nutriceuticals--" nutrients that may have medical uses such as reducing the risk of cancer.
Cabbages are 90% water and are rich in Vitamin C and fiber. You and your family can buy cabbage the local farmers' market or FARM NAME. Try cabbage in soups or cole slaw, or try the recipe in this month’s newsletter! Today at lunch you will have the opportunity to sample cabbage in FOOD ITEM from FARM NAME/CITY.
Newsletter
In [MONTH] your child tried [FOOD ITEM] with locally grown cabbage from [FARM NAME] in [CITY]. Prepare this delicious recipe with your family and ask your child(ren) if they can answer the following trivia questions.
- Cabbage originated more than 8000 years ago from what area of the world?
- Cabbage is a leaf vegetable that is often preserved to make what food?
- Cabbages are a rich source of fiber and vitamin C and are ___ % water.
Recipe for Cabbage
Trivia Answers
- Northern China. Cabbage has a long history of use as both a food and a medicine. Did you know in Minnesota, cabbage is grown at the Southern Research and Outreach Center in Waseca, as part of a University of Minnesota medical and nutrition study? Plant scientists are developing ways to enhance the plant's production of "nutriceuticals--" nutrients that may have a medical use such as reducing the risk of cancer.
- Sauerkraut or kim chee
- 90%
Fun Facts
History and Origin
- To the ancient Chinese, cabbage was considered a 'cooling' food in the yin and yang construct. Cabbage is favored for pickling and is considered ts'ai or suitable to go over rice. The pickled cabbage known as Kim Chee is a staple throughout Korea.
- The cabbage we know today was developed from wild cabbage, a vegetable that was closer in appearance to collards and kale since it was composed of leaves that did not form a head.
- It is thought that wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers. It was grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions.
- While it's unclear when and where headed cabbage that we know today was developed, cultivation of cabbage spread across northern Europe into Germany, Poland and Russia, where it became a very popular vegetable in local food cultures. The Italians are credited with developing the Savoy cabbage. Russia, Poland, China and Japan are a few of the leading producers of cabbage today.
Nutrition
- People who frequently eat cabbage and other related vegetables may help reduce their risk of certain cancers such as colon and rectal cancer.
Did you know…?
- Cabbage (along with broccoli, cauliflower, Brussels sprouts, rutabagas, and turnips) is a member of the cruciferous family, a group of vegetables named for their cross-shaped flowers.
- The two most common types of Chinese cabbage are Bok Choi and Napa cabbage. Chinese cabbage cooks in less time than standard U.S. types, but can be prepared in the same ways.
- Cabbage lends itself well to fermenting, and worldwide a favorite use of cabbage is as sauerkraut or kimchee.
- The odor that sauerkraut or kimchee emits comes from the sulfur content of cabbage. The sulfur may help those who eat these foods to resist bacterial infection. It is also said to aid in producing glossy hair.
How to Eat Cabbage
- Cabbage can be steamed, boiled, braised, microwaved, stuffed, or stir-fried.
- Cut up fresh cabbage, sprinkle it with lemon and enjoy it as a midday snack.
- Cabbage is delicious with your favorite tossed salad or pasta dish.
- Try adding cabbage to vegetable soup.
The above information was compiled from:
www.foodreference.com/html/artcabbage.html
whfoods.com/genpage.php?tname=foodspice&dbid=19
www.urbanext.uiuc.edu/veggies/cabbage1.html
www.maes.umn.edu/components/7658-10.asp
Tasting Poster
Table Top Trifold
Index Card
Home Recipes
Creamy Coleslaw
Number of portions: 10
Portion size: 1/4 cup
- 2 1/4 cups shredded cabbage
- 1/3 cup grated carrots
- 1/3 cup chopped green or red sweet peppers (optional)
- 1/3 cup mayonnaise or similar salad dressing
- 1 tsp sugar
- 1/4 tsp celery seed
- 1/8 tsp powdered dry mustard
- 1 tsp vinegar (cider or white)
- Place cabbage, carrots, and peppers (optional) in large bowl and toss lightly to mix.
- Combine salad dressing or mayonnaise, sugar, celery seed, dry mustard, and vinegar.
- Pour dressing over vegetables. Mix thoroughly.
- Cover the container; cool to 41° F or lower within 4 hours. Refrigerate until ready to serve.
- Mix lightly before serving.
Special Tip:
For best results, shred cabbage and store overnight; add dressing just before serving. If recipe is prepared in advance, the yield will be reduced.
Black Bean Veggie Wrap
Number of portions: 10
Size of portion: 1 wrap
- 2 1/3 cups dry black beans
- 2 1/3 cups brown rice
- 6 ozs mild cheddar cheese
- 1/2 CUP (grated) raw carrots
- 1/2 CUP (shredded) iceberg lettuce
- 1/2 CUP (chopped) red cabbage
- 1/4 cup + 1 Tbsp Ranch dressing
- 1/4 cup + 1 Tbsp salsa
- 10 whole wheat flour tortillas
- 1 medium tomato, sliced into 10 slices
One day in advance, soak the beans in enough water to cover. Store in the refrigerator. Alternative to overnight soaking: cover beans with water in a pot, bring to a boil and boil two minutes. Remove from heat and let stand one hour. When ready to cook: Drain the soaking water and add fresh water according to the recipe. Add 1/2 tsp salt. Bring the beans to a boil and boil gently with the pot lid tilted until tender, about 2 hours. Drain beans and chill in the refrigerator.
In a large bowl, combine cooled beans, rice, shredded cheese, shredded carrot, shredded lettuce, and shredded cabbage. Mix ranch dressing and salsa. Toss with vegetable mix. Place 3/4 cup bean mixture in each tortilla. Top with tomato slice and roll. Secure with toothpick; slice in half. Serve cold.
Photos
Use these photos as needed in newsletters, for promotional posters, etc.
Right-click on an image's caption to save a larger, print-ready version of the photo to your computer. Choose "Save link as ..." or "Save target as ..." or "Save image as ..." from the pop-up menu that will appear.
 Cabbage and Other Vegetables photo by Kent Lorentzen Grand Rapids Farmers' Market |
 Red Cabbage photo by Brett Olson Renewing the Countryside |
 Green Cabbage photo by Brett Olson Renewing the Countryside |
