British Columbia Fruit Picker Association | homeAsparagus | Beans | Belgian Endive | Cabbage | Canola | Carrots | Chinese Vegetables | Corn | Ginseng | Herbs | Lettuce | Mushrooms | Onions | Peas | Potatoes | Vegetables - Other
Cabbage
WHAT IS CABBAGE?
A leafy vegetable that forms a tight head. Cabbages can be green or purple and vary in size from heads only 15cm across to heads as large as 30cm in diameter. Green and red cabbage have smooth leaves; savoy cabbage has wrinkled leaves.
WHERE IS CABBAGE PRODUCED IN BC?
Cabbage is grown commercially in the Lower Mainland, on Vancouver Island and in many locations in the interior. It is quite adaptable and prefers a cool growing season.
HOW MUCH CABBAGE DO WE PRODUCE?
BC grows green, red and savoy cabbage. 80% of the cabbage grown is green cabbage. In total, 6.5 million kilograms of cabbage is grown in BC. This is about 5% of the Canadian production. This amount of cabbage would fill 380 semi-trailers.
HOW IS CABBAGE PRODUCED?
Cabbage is grown in fields. It can be seeded in a greenhouse for an early crop. The transplants are set out 30 to 50 days after seeding, when the plants are about 15cm high. Before setting out, the seedling is hardened off. This means stressing the young plant so it gets used to the harsher conditions in a field. Cabbage can be seeded directly into a seed bed when the weather is warm enough. Early varieties of cabbage mature about 70 days after transplanting. The main crop matures in 75 to 80 days and storage varieties can take up to 130 days. When cabbage is harvested it is cut by hand near the base with a few outer leaves left for protection.
WHAT DOES CABBAGE LOOK LIKE WHEN I USE IT?
Cabbage is used raw in salads, such as coleslaw, as a cooked vegetable, or preserved in pickles or sauerkraut. Cabbage is 90% water and an excellent source of minerals, vitamin A and C and the B vitamins.
WHAT HAPPENS AFTER THE CABBAGE LEAVES THE FARM?
Cabbage can, if handled properly, be kept fresh for a long time after harvesting. Early cabbage harvested through the summer months is harvested, graded and cooled and then shipped directly to wholesalers for distribution to retail stores. Much of the fall cabbage is harvested and placed into refrigerated cold storage where it can be kept for several months and shipped as the market requires.
WHAT CHALLENGES DO CABBAGE PRODUCERS FACE?
Cabbage is a difficult crop to grow because it is susceptible to many insect and disease pests. Many growers practise IPM (integrated pest management) whereby they hire scouts to inspect their crops carefully every week so that they know if and when pest outbreaks are occurring. Crop rotation is used to minimize pest buildup. Pesticides are essential for the production of healthy crops, but are used only when necessary.
WHO'S INVOLVED IN PRODUCING CABBAGE?
Farm owner and manager Field workers Seed supplier Farm machine suppliers Cooperative packing plant workers Fertilizer companies Equipment dealers Fuel companies Seed companies Truckers BC Ministry of Agriculture and Food advisors/extension staff Nutritional Facts
|
|
Serving Size: 1/12 medium head green cabbage/1 cup red cabbage
|
|
Calories 25/20
|
Calories from Fat 0
|
|
% Daily Value*
|
Total Fat 0g
|
0%
|
Saturated Fat 0g
|
0%
|
Cholesterol 0mg
|
0%
|
Sodium 20/30mg
|
1%
|
Total Carbohydrate 5/4g
|
2/1%
|
Dietary Fibre 2/1g
|
8/3%
|
Sugars 3/4g
|
|
Protein 1g
|
|
Vitamin A 0%
|
Vitamin C 70%
|
Calcium 4%
|
Iron 2%
|
*Percent Daily Values are based on a 2,000-calorie diet.
|
|
Interesting Fact About Cabbage:
Cabbage belongs to a class of vegetables called Brassica, also known as cruciferous vegetables because their flowers are cross-shaped. Other crucifers are broccoli, kale, cauliflower and Brussels sprouts.
Medical researchers are finding that vegetables in the cabbage family contain compounds which assist in preventing several types of cancer.