Spring Cabbage/Spring Greens Cabbage

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Storage Guidelines

Commercial storage guidance for fresh head cabbage (red, green, oxheart and savoy types; HB66 gives one set of conditions). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Store just above freezing at very high humidity with loose leaves trimmed for air circulation, keep away from ethylene, and do not go colder than recommended because it can freeze-damage the outer leaves. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -0.83°C. Source: USDA Agriculture Handbook 66 (rev. 2016).

Nutritional Information

Cabbage, raw; USDA SR Legacy, FDC 169975, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 25 kcal; Protein: 1.28 g; Fat: 0.1 g; Total carbohydrate (by difference): 5.8 g; Dietary fiber: 2.5 g; Vitamin C: 36.6 mg; Folate: 43 µg; Total sugars: 3.2 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.