S & L Produce, Inc.

Cabbage

RETAIL

Display butt down. Cutting heads of red cabbage in wedges and displaying with lettuce will add to sales. Plan to move product within a week. Tell consumers not to wash cabbage before storage - extra moisture will hasten decay. Consumers should wrap cabbage in perforated plastic bags for storage in the refrigerator to prevent moisture loss. Consumers shouldn't shred cabbage and then store it.

Placement/Color Break

In winter, cabbage can go in the cooking vegetable section. Later, cabbage can be used as a bugger between salad and cooking vegetables.

Feature large displays of several varieties using purple and green to create attention-getting color breaks.

Place sliced, over wrapped heads of red cabbage among the whole cabbage to spark consumers to dress up salads with color.

Themes

Use cabbage instead of lettuce for tacos. Tomatoes, avocados, taco shells, and shredded cabbage can be grouped together for a Mexican theme.

For a Chinese cooking theme, group cabbage with sprouts, almonds, and water chestnuts. In the South, a natural tie-in item is sweet potatoes.

FOOD SERVICE

Fresh cabbage shreds provide extra texture and taste in casseroles, soups, stews, and salads. Cabbage can be boiled, steamed, roasted, and stir-fried.

HANDLING

Heads with some outer leaves separated from the stem and held in place only by natural folding over the head may have an undesirable flavor or coarse texture.

Provide adequate ventilation. Cabbage loses moisture easily and will wilt if retained at room temperature. Cabbage may be tightly wrapped and refrigerated for about a week.

NUTRITION

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for cabbage: fat-free, saturated fat-free, very-low-sodium, cholesterol-free, low in calories, and high in vitamin C.

Details

Temp

32°F

Humidity

98-100%

Mist

Yes

Shelf Life

90-180 days

Nutrition

Serving Size:
1 cup shredded red cabbage (70g)

Calories

20

Total Fat

0g (%)

Saturated Fat

0g (%)

Cholesterol

0mg (%)

Sodium

30mg (1%)

Total Carbs

4g (1%)

Dietary Fiber

1g (4%)

Sugars

4g

Protein

1g (2%)

Vitamin A

0%

Vitamin C

70%

Calcium

4%

Iron

2%

For reference only.
Percent values based on
2,000-calorie diet.