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Recipes & Nutrition Analysis for Cabbage

There are a variety of ways to prepare cabbage. It can be eaten raw or cooked. Shred it, chop it, steam it, boil it, or stuff it! Add it to soups, sandwiches, or salads.

Tips:

When choosing cabbage, look for solid, heavy head that have leaves without discoloration.

Refrigerate cabbage in a hydrator drawer. A plastic bag will help retain moisture but is not necessary. Do not remove outer leaves before storage. Properly stored, cabbage can last 3 weeks to 2 months in the refrigerator. It can last much longer in an optimum root cooler. 

ref: “From Asparagus to Zucchini – A Guide to Cooking Farm-Fresh Seasonal Produce (3rd Edition)”

Show only recipes in season

Asian Salad with Brown Rice and Seasame Ginger Dressing - HUSSC

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Black Bean & Corn Salsa

This recipe is by Wenatchee School District. The salsa is a hit among the students, and was shared by Kent Getzin, the Foodservice Director, at WSDA's Farm to School workshop (mobile tour) in 2012.

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Black Bean and Rice Veggie Wrap - HUSSC

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Black Bean Vegetable Wrap - USDA

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Brussels Sprouts Fennel Carrot Salad

A fancy twist of coleslaw with vanilla infused vinaigrette, created by Chef John Fisher with Renton Technical College Culinary Art. The salad goes well with grilled chicken or salmon, and you can make a wrap sandwich that would surely be a hit as a grab-and-go item. Brussels Sprouts can be substituted with a mix of green cabbage and kale.

*1 cup serving provides 1/2 cup vegetable (1/8 cup red/orange vegetable)

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Colcannon

This is a perfect recipe in winter time in western WA! The Irish would describe this dish as “the taste of home” and is warm and creamy with a hint of unique flavor.

Recipe courtesy of FareStart - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.

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Creamy Coleslaw - USDA

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East Indian Lentils with Carrot Rice Pilaf

Recipe courtesy of Apple Corps, a program of Solid Ground

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Minestrone - USDA

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Pancit - Filipino noodle dish

One of Highline School District's ethnic entrée dishes from the Philippines. It's a noodle dish using fresh carrots and cabbages from Washington farms!

This recipe is highlighted at “School Lunch - Let’s Grow Healthy,” at School Nutrition Association.

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Rainbow Salad with Lemon-Honey Dressing

This colorful salad is a Monroe Public School students' favorite - you can swap vegetables based on the seasonality and availability. The lemon honey dressing is simple and versatile, and can be made in batches.

Robot Coupe with julienne attachment would save a lot of time/labor depending on how many you serve, as well as choosing processed products (shredded cabbages, match-stick carrots etc.)

Recipes courtesy of Monroe Public Schools - also presented by Dana Daniel, Director of Dining Services during the Farm to School Demo Luncheon at the WSDA Farm to School Summit held in Wenatchee, WA (April 15-16, 2015)

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Taco de Pescado (Fish Tacos)

Recipe adapted from FareStart recipes - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.

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Tikil Gomen - Ethiopian Cabbage

Many Ethiopians eat injera alongside stews and vegetables. Injera is a sourdough flatbread made from teff and many kinds of flours. You can get injera at an Ethiopian restaurant or grocer. The dish can be eaten with basamati rice along with Mesir Wat, Ethiopian Red Lentil Puree.

Recipe courtesy of Apple Corps, a program of Solid Ground

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Veggie Soft Taco with Black Beans & Cabbage

Recipe adapted from FareStart recipes - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.

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