University of Minnesota Extension
www.extension.umn.edu
612-624-1222
Menu Menu

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

Using Cabbage

cabbage

Quantity Recipes

Home Recipes

cabbage

School Lunch Menu Examples Using Cabbage


Creamy Coleslaw | Veggie Wrap

Menu Example 1: Creamy Coleslaw

Hamburger on Whole Wheat Bun
Oven Roasted Potatoes Featuring Locally Grown Potatoes
Creamy Coleslaw Featuring Locally Grown Cabbage

Red Grape Cluster
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Hamburger (1 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Oven Roasted Potatoes
Creamy Coleslaw

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Red Grape Cluster

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Whole Wheat Bun (1 Bun =
  2 Servings)
Sliced Wheat Bread
  (1 = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 2: Veggie Wrap

Black Bean Vegetable Wrap Featuring Local Cabbage
Fruit Yogurt
Garden Green Salad with Low Fat Dressing

Petite Banana
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Black Beans Wrap
  (1 = 2 ounces)
Fruit Yogurt (4 oz.)

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Garden Greens (Lettuce)

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Petite Banana
  (1 = 1/2 Cup)

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Whole Grain Soft Shell
  (1 Shell = ¾ Serving)
Sliced Wheat Bread
  (1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

 

cabbage
  • Cabbage is an excellent source of vitamin K. 1 cup (150 grams) of shredded, boiled cabbage contains 91% of the recommended daily amount of vitamin K.
  • Cabbage is a nutritional powerhouse that is an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium.
  • Cabbage has virtually no fat. One cup of shredded raw cabbage contains 50 calories and 5 grams of dietary fiber.
  • One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C.
  • Cabbage and its relatives (broccoli, cauliflower, brussels sprouts) are rich sources of phytochemicals, naturally-occurring plant chemicals that may protect people against some forms of cancer.
  • Cultures in which cabbage is a staple food, such as in Poland and some parts of China, show a low incidence of breast cancer. Research suggests this is due to the protective effect of sulfur-containing compounds in cabbage.

Sources:
Nutrient Facts
Cabbage Nutrition Facts
Nutrition and Cancer: A Review of the Evidence

  • © 2014 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy