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Cabbage is not just for coleslaw. Try it in soups or add to your main entree for a hearty flavor. In 2006 Colorado produced more than 133 million pounds of cabbage valued at $13.1 million.
Good quality cabbage should be well-trimmed, fairly even-colored and heavy for its size. Cabbage leaves should be very compact and fairly smooth. Cabbage is fat-free, very low in sodium and high in the antioxidant vitamin C. Look for Colorado cabbage at your grocery store, farmers market or at restaurants across the state.
Each month the Colorado Department of Agriculture features a commodity to highlight the variety and quality of products grown throughout Colorado. Visit colorado for a list of recipes.
