~35 - 40 lbs Red Cabbage "Gao-Li-Cai", "Juan-Xin-Cai", "红色高丽菜", "红色高麗菜", "红色卷心菜" Red cabbage is a flat pumpkin-shaped cabbage. They taste sweeter than other cabbage varieties with a delicate texture. It is recommended to cook red cabbage at a low temperature with minimal cooking time to maintain the crunchy, tender texture. Red cabbage is usually stir-fried and serves as a side dish. Red cabbage is available year-round. Handling Tip Selection Red cabbage has a uniform purple with some green color with no blemishes or wilting leaves. The leaves are tightly packed together. Lighter red cabbage is preferred over heavier ones. Storage Red cabbage should be stored at 32°F (0°C) with a relative humidity of ninety-five percent to a hundred percent with mist. The typical shelf life is two to three months. High humidity is important to avoid wilting. Red cabbage is sensitive to ethylene, a naturally occurring gas that regulates ripening. Flat cabbage should not be stored with high ethylene-producing products to extend shelf life and avoid quality loss such as leaf yellowing, wilting, and abscission. Flat cabbage produces a low level of ethylene. Red cabbage is not sensitive to chilling injury. The freezing point for flat cabbage is 30.4°F - 30.5 °F (-0.9°C - -0.83°C). Storage at 30.2°F (-1°C) is not advisable because it can produce freeze damage, especially on outer leaves.
