192 MISC. PUBLICATION 5 40, U. S. DEPT. OF AGRICULTURE 



The Savoy variety, a green-leaved, loose-headed type, has an attrac- 

 tive appearance and good flavor when dried, and a higher vitamin 

 content than the solid-head, white types, but is not grown extensively 

 in this country because of low yields. Midseason varieties are the late 

 strains of Copenhagen Market and its wilt-resistant strain, Marion 

 Market; All-Seasons and its wilt-resistant strain, Wisconsin All-Sea- 

 sons; and Glory of Enkhuizen. All of these are grown for the mid- 

 season market and especially for kraut making. At present it is not 

 definitely known how these varieties compare for drying purposes. 

 Danish Ballhead and Wisconsin Hollander are the most important 

 varieties grown for the late market and for storage, but not for kraut. 

 Varieties of the Danish, domestic, and pointed-head types are satis- 

 factory for drying also, but may turn yellow upon dehydration unless 

 special care is taken during blanching and drying. In general, they 

 require less blanching and lower drying temperature than the Savoy 

 varieties. 



Cabbage is usually stored at low temperature range, maintained by 

 ventilation with cold outside air. The storage house must be insulated 

 to retard passage of heat through walls and roof, and it must be well 

 ventilated to carry away the large amount of heat and moisture given 

 off by the cabbage. Many of such storage houses can be found in New 

 York, Pennsylvania, Michigan, and Wisconsin. The cabbage is stored 

 in bins, usually made with slatted floors and solid partitions, and 

 often several tiers high, one bin above the other. The best method 

 of storage is on slat shelves with the heads one or two layers high, but 

 the expense of this method may be prohibitive. Cold storage is too 

 costly for this crop. The ideal storage conditions are 32° F. with 90 

 to 95 percent humidity. Late-crop cabbage will keep 3 to 4 months 

 if properly stored. The longest-keeping varieties belong to the Dan- 

 ish Ballhead class. Early cabbage does not keep more than 3 to 6 

 weeks at 32° F. 



Cabbage is usually handled in bulk or crates, the former method 

 being most common. Since the outer leaves are relatively high in 

 color and nutritive value, unnecessary stripping should be avoided. 

 Trimming consists of removal of the outer bruised and discolored 

 leaves, and waste will range approximately from 15 to 37 percent. 

 After trimming, the core is removed with rotary cutters especially 

 designed for this purpose or by subdividing the head with a knife in 

 such a way as to cut out the core. (See p. 31.) 



The cabbage is next washed by strong sprays of water in order to 

 clean out the dirt and grit. By means of a rotary cutter, it is coarsely 

 shredded into pieces not less than one-eighth inch nor more than one- 

 fourth inch wide. Shreds that are too fine will collapse during blanch- 

 ing and if dried in this condition, the material will stick to the loading 

 surface and require a longer drying time. 



Prior to blanching, cabbage shreds should be washed with sprays 

 of clean water. Since cut leaves lose ascorbic acid content rapidly, 

 it is necessary that the material be blanched immediately after shred- 

 ding. If this cannot be done, the cut leaves must be held in a 1-percent 

 salt solution. Under no condition should the cut cabbage be held for 

 more than 1 hour between cutting and blanching. 



The product must be blanched in live steam until the temperature 

 throughout is not less than 190° F., or until the catalase system is 



