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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Cabbage

Sourcing Cabbage

Cabbage is a very productive vegetable in many parts of Minnesota, and is an inexpensive local food when it is in season. There are both early and late cabbage varieties, and cabbage is quite cold-tolerant, so Minnesota cabbage is likely to be available well into the fall.

Regulations on Buying Cabbage Directly from Farmers

Minnesota state laws permit retail establishments and food services to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm. See Finding Local Food for databases and directories of local producers.

Fact Sheet for Buying Produce (282 K PDF)

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

Purchase Unit(How You Should Order the Product)

Servings per Purchase Unit (How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution (For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information (AP = As Purchased)

Cabbage, Fresh Green, Whole Heads


24.0 Servings

¼ cup raw vegetable

4.2 Pounds

1 pound AP = about 6 cups ready to serve raw, shredded cabbage

Cabbage, Fresh Green, Shredded, Ready to Use


27.0 Servings

¼ cup raw vegetable

3.8 Pounds

1 pound AP = about 6 and 3/4 cups ready to serve raw, shredded cabbage

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