Cabbage belongs to the cruciferous family and is related to cauliflower, broccoli and Brussels sprouts. This hardy vegetable has heads that are are tight with thick, veined leaves and packed full of nutrients. Cabbage is an incredibly versatile ingredient - shifting in flavor in texture depending on how you prepare it.


how to choose

Pick heads that are tight and feel heavy for their size. Look for heads with shiny, compact leaves. Avoid cabbage with any discoloration, cracks, bruises, or blemishes.

how to prepare

Discard outer leaves if loose or limp, cut into quarters, then wash. Remove the hard core in the center then chop or finely shred the leaves. Note: To achieve tastiest results, sightly saute, boil or stir-fry.  Overcooking cabbage can intensify its strong odor and a limp texture. 


how to store

Whole cabbages will keep in a cool, well-ventilated place for two weeks. Cover cut cabbage in plastic wrap and store in the crisper section of the fridge for up to two days. For best results, leave the heads whole, and don't wash or cut them until you're ready to prep.

where we grow

Cabbage, that is grow using the conventional growing method, comes from Phoenix, Arizona from December through May.  Our Pure Pacific organic cabbage comes from Salinas, California from July through September and then is grown in Scottsdale, Arizona from November through April.