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Cabbage is a member of the brassica family.

Spiral Path Farm grows both green and red varieties.

Cabbage heads generally range from 1 to 8 pounds.

Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising.

It is a cruciferous vegetable, and has been shown to reduce the risk of some cancers. It is low in Saturated Fat and Cholesterol and is also a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.

Prep Tips:

Cut cabbage in half thru the stalk, then cut out the "core"

Storage Tips:

Store cabbage by wrapping plastic wrap and storing it in the crisper section of your refrigerator. Do not wash until ready to use. Can last up to 4 months

Harvest Season:

July - December

Farm Recipe:

Bessie's Coleslaw ~~Bessie Hunsicker is Mike's Grandma

Take one head of cabbage and chop into pieces.
Put into blender with water and pulse-blend until finely shredded.
Pour the soupy mix over a sieve, squeeze cabbage and drain water.
Pour cabbage into bowl, add 1 t. salt to cabbage, toss, and let marinate ½ hour.
Squeeze dry.

Make a sauce of 1/2 C mayonnaise, 1/4 C sugar, 2T vinegar of your choice.
Blend well in separate bowl and then stir sauce into the cabbage.


Keeps for up to 5 days but is very best 2 hours old. No extra salt needed. Flavor your sauce to taste.
Can add 1 chopped carrot to blender mix if desired. Good as sandwich topping too...

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