skip nav
Tweet

Recipes & Nutrition Analysis for Cabbage

Show only recipes in season for Schools

Asian Salad with Brown Rice and Seasame Ginger Dressing - HUSSC

Download 30 KBDownload Adobe PDF

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.

Download 142 KBDownload Adobe PDF

Black Bean and Rice Veggie Wrap - HUSSC

Download 358 KBDownload Adobe PDF

Black Bean Vegetable Wrap - USDA

Download 16 KBDownload Adobe PDF

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)

Download 901 KBDownload Adobe PDF

Creamy Coleslaw - USDA

Download 16 KBDownload Adobe PDF

Minestrone - USDA

Download 98 KBDownload Adobe PDF

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.

Download 11 KBDownload Adobe PDF

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)

Download 459 KBDownload Adobe PDF