Georgia Department of Agriculture

Georgia Grown Cabbage & Greens

The summer months are a great time to enjoy these wonderful Georgia vegetables... Georgia's own... cabbage and greens.  Georgia cabbages are primarily grown in Moultrie, Georgia; and are available year round, but the peak times are spring and fall. 
Other Georgia greens, grown throughout the state, and available year-round with peak times being December to March. There are several varieties of Georgia greens: Collard greens have wide leaves that have a "cabbage" flavor. Kale has leaves that are curled on the edges and are greenish-blue to green in color. Mustard greens have oval shaped leaves that are curled on the edges. These greens are sharp in taste and add flavor to salads.


  • Cabbage heads should be hard and heavy.
  • Look for bright green or red outer leaves (depending on the variety), that are fresh and blemish-free.
  • Worm-eaten outer leaves often indicate damage to the whole head.
  • Trim cabbage conservatively, because the outer leaves are extra rich in nutrients like Vitamins A and C.
  • To cut down on the loss of nutrients, use a knife, not a chopper, to cut cabbage, use cut cabbage as soon as possible and don't over cook.
  • To freeze cabbage, cut it into medium-to-coarse shreds and blanch (scald in boiling water) for 1 1/2 minutes.  Immerse cabbage in cold water for 1 1/2 minutes to stop cooking process.  Drain; package in freezer bags or containers, leaving 1/2-inch head space. Seal and freeze.
  • When selecting greens, look for leaves that are fresh, young, tender and free from blemishes.
  • Avoid greens whose leaves have course, fibrous stems.
  • Mustard greens can have a slight bronze tint or light green.
  • To preserve their color, when cooking turnip greens cover the boiling greens for about a minute, just long enough to wilt and compact them.  Then, remove the cover for a minute to let the vapors escape.  Repeat several times while cooking.


  • Cabbage has been grown in the eastern Mediterranean and Asia Minor for thousands of years.
  • Jacques Cartier introduced cabbage to North America on his third voyage in 1541.
  • Cabbage was one of the first vegetables grown by early American colonists.
  • Cabbage comes from a big family of vegetables, including brussels sprouts, kale, kohlrabi, rutabagas, turnips and cauliflower.
  • Eating boiled turnip greens, black-eyed peas and hog jowl, on New Year´s day, is a Southern tradition thought to bring good luck for the coming year.
  • Kale and collards are closely related to cabbage and have been grown for 2,000 years or more.
  • Collards are one of the most durable greens both in the field and in the kitchen. They´re able to withstand heat, drought and light freezes, and are excellent for cooking.
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