CABBAGE may be infested with black/gray thrips or aphids and, less often, cabbage worm. Though cabbage infestation is seasonal, being more prevalent during the summer months, our research has indicated that outbreaks of infestation do occur in the winter months as well. We, therefore, recommend that cabbage be inspected throughout the year. Please check “Special Instructions” below for Insect Infestation Instructions.
- 4 large potatoes, peeled and sliced thin
- 1 large onion, chopped coarsely
- 1 teaspoon oil
- ¼ teaspoon garlic
- ¼ teaspoon black pepper
- 1 (15 oz.) can tomatoes with green chilies
- 1 cup vegetable stock
- 1 can diced tomatoes
- 1 large head of cabbage
- Salt to taste
- Black pepper to taste
- Place the oil in a large skillet. Add the onion, garlic, pepper and potatoes to the oil and cook until potatoes begin to soften.
- Add the vegetable stock, diced tomatoes and tomatoes with green chilies.
- Mix to combine and cook for about 1 minute.
- Add the chopped cabbage and cook until cabbage is done.
- Add salt and additional black pepper to taste.
Drain the tomatoes with green chilies if you do not want it very hot.
INFESTATION: Cabbage may be infested with black/gray thrips and, less often, cabbageworm. Though cabbage infestation is seasonal, being more prevalent during the summer months, our research has indicated that outbreaks of infestation do occur in the winter months as well. We, therefore, recommend that cabbage be inspected throughout the year.
Fortunately, it has been determined that infestation is predominantly limited to the first three layers of leaves, i.e. the outermost six leaves on the head (two per layer). If these six leaves are found to be clean, the rest of the head may be used. (Although insects have been found deeper than the third layer, this is uncommon.)
The above holds true for Grade A cabbage only. Inferior grades of cabbage are much more prone to infestation, and their use is not recommended.
The cabbageworm is a small (approximately 1/8” long) white or sometimes green worm that burrows its way into the cabbage head. Holes in the outer leaves of the head are signs of the presence of these worms. When exposed, these worms will at times stand up vertically off the surface of the leaf.
Please note: When examining sacks or cases of cabbage (typically containing 12-16 heads of cabbage taken from the same field), if three heads are found to be completely clean, the rest of the cabbage in that sack or case may be used without any inspection once the wrapper leaves have been discarded. Cabbage taken from larger cases or bins must be individually checked. Several methods have been developed for the inspection of cabbage:
- Detach the loose leaves (“wrapper leaves”) and discard.
- Core the cabbage and split the head in half, allowing the leaves to be peeled away more easily.
- Peel the three outermost layers (approximately six leaves, not including wrapper leaves) off the head.
- Carefully check these six leaves. The most practical way to check is to hold the leaf above direct light. Because the leaf is translucent and the bugs are not, the bugs are accentuated and easily detected. Check both sides of each leaf.
- If only one or two insects are found on these six leaves, then they and the remaining leaves of the head may be used without further checking. It is recommended that the remaining leaves be washed before use.
- If three or more insects are found on the first six leaves, the remaining leaves must be thoroughly washed and checked prior to use. The second method described above (3-4) is impractical when cabbage quarters must remain tightly packed so that they may be shredded easily. It should be noted that the outer leaves of the quarter sections must be removed, checked and put back to facilitate shredding.
Shredded cabbage may be washed in a colander. No inspection is required.