How to Choose, Cook and Store Cabbage Choose:

1. Cabbage How to Choose, Cook and Store Cabbage Choose: Cabbage is harvested in the spring and winter, but can usually be found year round in grocery stores. When choosing a good quality cabbage, look for ones that are solid and heavy. The cabbage should also still have the stem attached. Store: Store cabbage in a plastic bag with holes, and place in the refrigerator. Cabbage should last up to 2 weeks if kept cold. Cook: The leafy portion of the cabbage can be eaten raw, cooked, or preserved. Cabbage is often made into coleslaw or sauerkraut. It can also be added to soups and salads. This month your child had the opportunity to try cabbage as part of the Farm to School program. Nutrition Facts Cabbage is an excellent source of Vitamin K and Vitamin C. One cup of cooked cabbage contains 91% of your daily, recommended Vitamin K and 50% of your daily, recommended Vitamin C. Cabbage is also a good source of dietary fiber, manganese, Vitamin B6, folate, thiamin, riboflavin, calcium, potassium, Vitamin A, tryptophan, protein, and magnesium. Fun Facts The word cabbage derives from the French word caboche, meaning “head.” Americans consume about 387 million pounds of sauerkraut annually. Cabbage is considered Russia’s national food. Russians eat about seven times as much cabbage as the average North American. World cabbage day is February 17! Suggested Books Healing Cabbage: The Seven Sisters, The World of Vegetables by Alexandra Loptina Family Friendly Activity Try samples of both Red and Green Cabbage. Compare the texture, color, size, and shape. Also discuss similarities and differences of each! Made possible by funding from HHS, Wisconsin Department of Health Services, and La Crosse County Health Department

2. Cabbage Stay tuned… October’s Harvest of the Month will be Leeks! Sweet Corn and Kidney Bean Salad Serves 12 (about ½ cup each) 2 cups sweet corn (fresh or thawed) 1 (15.5 oz.) can kidney beans, drained & rinsed ½ cup chopped red onion ½ cup chopped red bell pepper ¾ cup cider vinegar ¼ cup honey 2 Tbsp. chopped cilantro ½ tsp. minced garlic ½ tsp. salt ½ tsp. pepper In a large bowl, combine first four ingredients. In a small bowl whisk together remaining ingredients; combine with corn mixture and stir until well blended. Chill at least two hours to allow flavors to blend. Enjoy! This recipe is a Foot Steps to Health Recipe providing a serving of fruit or vegetable and is 500 Club approved. For more information see www.getactivewisconsin.org