Some types of cabbage store longer than others. Be sure to match your needs with the correct type. Early type cabbages store for 3 to 6 weeks, while late types will keep 3 to 4 months.

Thoroughly wash cabbage. Remove excess water or allow it to evaporate before storing.

Store cabbage in a cold 32-40°F (0-8°C), moist environment, with 90-95% relative humidity. The colder part of your refrigerator will generally provide this range of temperatures. To maintain a high relative humidity, place cabbage in a plastic bag.

To freeze, simply slice, blanch, drain, then freeze.


One cup of raw chopped organic cabbage contains around 25 calories.  Cabbage is a good source of dietary fibre, which is associated with preventing colon and other digestive cancers.The outer dark green cabbage leaves are rich in vitamin A, C, and K. Savoy cabbages are a particularly good source of vitamin C. Cabbage contains good levels of folate plus some potassium and manganese.

Cabbages contain compounds that in certain individuals can interfere with thyroid function. Although cooking is believed to reduce or eliminate this effect, anyone with impaired thyroid function should avoid eating too much.

Varieties we grow:

Farao (Green)

Red Express



Greek mythology tells us the cabbage sprang from the fallen tears of a Thracian king who was about to be killed by Dionysus, the wine god, for uprooting some of his favorite grapevines.  In Roman times cabbage was a relatively expensive vegetable that was widely used in a dish we now know as corned beef and cabbage.  By the 15th century, it was widely cultivated in Europe and came to North America with the early settlers.


German Red Cabbage (Red Cabbage)

Asian Slaw (Red, Green or Napa)

Ethiopian Cabbage & Potatoes (Red, Green or Napa)

Kimchi (Napa)

Napa Cabbage Slaw

More easy cabbage recipes than you can shake a stick at