Skip to main content
California Department of Education Logo

Cabbage, Red (Shredded)

Department of Defense fact sheet containing nutritional information for shredded red cabbage.

Product Description

Shredded red cabbage is crisp and ready to eat. Avoid packages with a considerable number of brown-edged pieces or if the cabbage appears excessively wet.

Peak Growing Season

Cabbage is available throughout the year. Its peak season is from January to June.

Uses

Use in salad, stir-fry, or sauté.

Preparation

Shredded red cabbage is washed and ready to eat. Although it is not necessary to wash prior to serving, rinsing the cabbage will not damage it.

Storage

Cabbage should be stored at 32 degrees Fahrenheit with a relative humidity of 90–95 percent. Cabbage should be refrigerated and not brought out to room temperature until just before use. The packaging is made of specially designed film to keep cabbage fresh. Opened bags should be kept tightly closed in the refrigerator.

Best If Used By

Shredded red cabbage can be stored in the refrigerator for five to ten days.

Nutrition Facts

1/2 cup of shredded raw red cabbage provides:

Calories 11
Protein 0.50 g
Carbohydrate 2.58 g
Fat 0.06 g
Saturated Fat 0.007 g
Cholesterol 0 mg
Iron 0.28 mg
Vitamin C 20 mg
Vitamin A 20 RAE
Calcium 16 mg
Sodium 9 mg
Dietary Fiber 0.7 g

Source of Information

Produce Marketing Association [http://www.pma.com/] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com/] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
Last Reviewed: Thursday, February 25, 2016

Share this Page

Recently Posted in Nutrition


  • Income Eligibility Scales for 2016-17 (added 05-Apr-2016)
    Income eligibility guidelines for free and reduced-price meals or free milk in Child Nutrition Programs.
  • Professional Development for CNP Personnel (added 01-Apr-2016)
    Information on professional standards, professional development, and California Department of Education (CDE) sponsored trainings opportunities for child nutrition program (CNP) personnel.
  • Professional Standards for SNP Personnel (added 01-Apr-2016)
    Includes information, regulations, and resources for School Nutrition Program (SNP) personnel to implement the professional standards.
  • Team Up for School Nutrition Success (added 21-Mar-2016)
    This unique learning experience serves to enhance a school’s food service operation by providing peer-based technical assistance to School Nutrition Program food service directors (FSD).