Savoy cabbage belongs to the ‘cole crop’ or brassicas family and is closely related to broccoli, cauliflower and Brussels sprouts. Cabbage is normally a dense-leaved head. It is the key ingredient in one of our most iconic salads -- coleslaw -- but cabbage is so versatile it can also be sauteed, braised, stewed, steamed or even grilled.
- Savoy cabbage is an excellent source of vitamin C and vitamin K
- Good source of folate
- Also provides magnesium
California is the leading producer of cabbage with some 14,000 acres planted and over 270,000 tons harvested each year. But it is also produced in numerous states including Florida, Texas and New York. Cabbage is harvested by hand and packed into cartons in the field. Some is also packed into large bins and sent to processors for packaging as a coleslaw mix. If planted from seed, cabbage takes anywhere from 65 to 180 days to grow or from 60 to 100 days if grown from seedlings.
For many, St. Patrick’s Day couldn’t be possible without cabbage. But throughout the rest of the year it’s a wonderful addition to soups and salads