Throughout history, cabbage has been more than just a kitchen staple — it has played surprising roles across cultures. From ancient Egyptian Pharaohs to famed explorer Captain Cook, its uses have ranged from hangover remedies to wound dressings. And while the myth of babies sprouting from cabbage patches endures, this cruciferous vegetable remains a global favorite, especially when paired with corned beef. No summer barbecue is complete without coleslaw, a true American classic.
Cabbage is a favorite among gardeners and farmers and holds the distinction of yielding more produce per acre than any other vegetable. It has even made history—England produced the largest recorded cabbage head in 1865, weighing an astonishing 123 pounds. And in a quirky twist, baseball legend Babe Ruth was said to tuck a cabbage leaf under his cap for good luck, swapping it out mid-game.
Once considered the “poor man’s food,” cabbage has gained recognition for its impressive health benefits. Packed with vitamins K, A, and C, as well as iron, potassium, beta-carotene, and the allergy-fighting antioxidant quercetin, it’s a nutritional powerhouse. It’s also rich in glutamine, an amino acid that aids digestion. Best of all, it’s incredibly waistline-friendly—just 22 calories per cup of chopped cabbage.
Whether in slaws, soups, or stir-fries, cabbage continues to prove that it’s anything but ordinary.
Varieties of Cabbage Grown in California
California is a major producer of cabbage, and there are several varieties grown in the state, each with its unique characteristics. Some of the most commonly grown varieties include:
- Green Cabbage: This is the most common type of cabbage grown in California and is characterized by its round, compact head with smooth, tightly packed leaves. It has a mild flavor and is versatile in cooking, often used in dishes like coleslaw, stir-fries, soups and sauerkraut.
- Red Cabbage: Similar in appearance to green cabbage but with vibrant purple-red leaves, red cabbage adds color and flavor to dishes. It has a slightly peppery taste and is commonly used raw in salads, sauerkraut, or coleslaw, as well as cooked in dishes like braises and pickles.
- Savoy Cabbage: Savoy cabbage has crinkled, textured leaves that are dark green. It has a sweeter and milder flavor compared to other varieties and is often used in European cuisine for dishes like cabbage rolls, soups, and stir-fries.
- Napa Cabbage: Also known as Chinese cabbage, Napa cabbage has long, oblong-shaped leaves that form a tight head. It has a mild, slightly sweet flavor and a crunchy texture, making it popular in Asian cuisine for dishes like stir-fries, kimchi, and salads.
- Conehead Cabbage: Conehead cabbage, also called January King cabbage, is a winter variety with green leaves tinged with purple and a pointed shape. It has a slightly peppery flavor and is often used in soups, stews, and braised dishes.
- Pointed Cabbage: Pointed cabbage, also known as sweetheart cabbage, has a pointed head and tender, sweet leaves. It is versatile in cooking and can be used raw in salads, stir-fried, or steamed.
When selecting cabbage, opt for heads that feel firm to the touch, with vibrant colors corresponding to their variety—bright red for red cabbage and a glossy green for green cabbage. Avoid those with yellowed or spotted leaves, indicative of age.
To store cabbage, place it in a plastic bag and store it in the crisper section of your refrigerator, where it can stay fresh for 5 to 9 days.
Cabbage is available throughout the year in California, with the peak of its season from January to June. You’ll find cabbage at Borba Farms, Spade & Plow Organics, and Pinnacle (Phil Foster Ranch).
RECIPES: Our Favorite Cabbage Recipes
