Cabbages are hardy crops that are able to grow in cooler climates, making them ideal for the Canadian growing seasons. With a wide range of popular varieties to choose from throughout the year, this wholesome vegetable has many delicious uses! Learn some interesting facts about where they come from, what to do with them, and more below.
Where Are They Grown?
The majority of Canada’s cabbage production comes from the provinces of Quebec and Ontario. They are members of the Brassica Oleracea genus, along with vegetables like broccoli, cauliflower, kale, collards and brussels sprouts – all believed to be derived from wild cabbage. We sometimes refer to this grouping of plants as cole crops; produce known to be easily grown and highly tolerant to cold conditions.
Colour: Green and white.
Flavour: Peppery when raw, sweet when cooked.
Texture: Slightly rubbery and crisp.
To try: Excellent braised with stock or in sauerkraut recipes.
Colour: White and purply red.
Flavour: Mellow and sweet.
To try: Pickle or add in fresh slaws with our Apple Cider Coleslaw Dressing.
Colour: Deep greens.
Texture: Tender and crisp.
To try: Make cabbage rolls with rice stuffing and a tomato sauce.
At the Store
Tips for choosing and storing your cabbage:
- Cabbage heads should be quite firm and heavy.
- Free of dark spots, soft spots, and moisture.
- Leaves should be firm, tightly bound, and have nice colouring.
- Store in moisture-free conditions and bags within your fridge.
- You can store fresh-picked varieties in a cold cellar or root cellar.
- In cool conditions, they should keep for weeks and remain firm and dry.
Our Farm Boy Cabbage Faves
Enjoy with: Stews, Soups, or our Artisan Sausages.
Enjoy with: Sandwiches or Farm Boy™ Bacon & Cheddar Perogies .
Try this recipe
Vegan Grilled Cabbage Steaks with Pesto and Cheese
We’ve got a delicious recipe that makes this hearty vegetable the star of the show! Vegetarian, gluten-free, and vegan-friendly, this dish is loaded with aromatic herbs that highlight the cabbage’s earthy flavour. Feel free to adapt it to your own tastes and experiment with different cooking methods such as roasting, pan-frying, or braising.
Did you know?
- During the Roman period, it was a quite expensive vegetable.
- Romans used them to make a dish we know today as corned beef and cabbage.
- They are believed to be a source of vitamin C and fibre.
- The word cabbage comes come the French word caboche, derived from the old French caboce, and the latin origin of caput, meaning head.
- It’s virtually cholesterol and fat-free with less than one gram per cup.
- The largest cabbage weighed 138.25 pounds and was grown in Alaska.