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Chandler's Seasonings


When Buying Cabbage

  • Smaller heads tend to taste better.
  • Cabbage begins to loose nutrient content as soon as it is cut, so avoid precut (halved or shredded) cabbage.
  • Choose heads that are firm, dense and free of cracks, bruises and blemishes.
When Storing Cabbage
  • Keep refrigerated in crisper drawer for up to 2 weeks.
When Cooking Cabbage
  • Avoid using aluminum cookware. It discolors the cabbage and might alter the flavor.
  • Avoid over cooking. Cabbage becomes less digestible the longer it is cooked.
  • Clean Cabbage before cooking. Remove the outer leaves, cut or shred then rinse under running water.


Random Facts:

  • Cabbage can lower the risks of some cancers and can aid in lowering cholesterol.
  • Cabbage is a good source of vitamins K, C, B6, A, E, B1 and B2, fiber, manganese, folate, calcium, potassium, protein, iron, folic acid, and sinigrin.


  • It only takes 3 months to grow, making it one of the most cost effective vegetables to grow.
  • Cabbage is the 2nd most consumed vegetable after potatoes.
  • Babe Ruth used to wear a cabbage Leaf under his hat during games.






    P. O. Box 6236  Knoxville, TN 37914            865-466-5608