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c e n t e r f o r e c o l i t e r a c y
inVeStiGatinG caBBaGe traDitionS
G r a D e l e V e l : 3 – 5
overview
California is a leading cabbage
producer, growing nearly a third of the
country’s “fresh market” cabbages.
In this lesson, students examine the
cultural importance of cabbages,
conduct a comparison tasting of
different cabbages grown in California,
and explore family food traditions
involving cabbage.
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
Copyright © 2016 Center for Ecoliteracy
Published by Learning in the Real World
All rights reserved under International and Pan-American Copyright Conventions.
No part of this report may be reproduced in any form or by any electronic or
mechanical means, including information storage and retrieval systems, without
permission in writing from the publisher.
Center for Ecoliteracy
David Brower Center
2150 Allston Way, Suite 270
Berkeley, CA 94704-1377
For more information about this activity, email info@ecoliteracy.org or visit
www.ecoliteracy.org.
Learning in the Real World is a publishing imprint of the Center for Ecoliteracy,
a not-for-profit, tax-exempt organization. Created in 1997, Learning in the Real
World offers resources to support schooling for sustainability, stories of school
communities, and the ecological framework that informs the work of the Center.
CALiForNiA FooD For CALiForNiA KiDS® downloadable resource
CALIFORNIA FOODFOR CALIFORNIA KIDS®
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
inVeStiGatinG caBBaGe traDitionS
L e S S o N o v e r v i e w
The versatile, tasty, and healthful cabbage has made its way into the hearts and
onto the tables of people all over the world. As a cool-season crop, it thrives in
cooler weather and is harvested in late fall through early spring, providing an
important source of fresh greens during the winter months. People use cabbage
in a wide variety of ways, including fresh, cooked, and pickled or fermented.
California is a leading cabbage producer, growing nearly a third of the country’s
“fresh market” cabbages. In this lesson, students examine the cultural importance
of cabbages, conduct a comparison tasting of different cabbages grown in
California, and explore family food traditions involving cabbage.
G r A D e L e v e L
3-5
L e N G t h
One to two 50-minute periods, with time in between to conduct interviews
L e A r N i N G o B J e C t i v e S
Students will:
• Recognize the importance of cabbage in different cultures.
• Compare the tastes and textures of different cabbage varieties grown in
California.
• Identify family food traditions related to cabbage.
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
S tA N DA r D S C o N N e C t i o N S
N e x t G e N e r At i o N S C i e N C e S tA N DA r D S
Science and engineering Practices:
• Analyzing and Interpreting Data – Represent data in graphical displays (bar
graphs, pictographs, and/or pie charts) to reveal patterns that indicate
relationships.
• Engaging in Argument from Evidence – Support an argument with evidence,
data, or a model.
• Planning and Carrying Out Investigations – Make observations and/or
measurements to produce data to serve as the basis for evidence for an
explanation of a phenomenon.
C A h i S t o r y– S o C i A L S C i e N C e C o N t e N t S tA N DA r D S F o r C A L i F o r N i A
P u B L i C S C h o o L S . K i N D e r G A r t e N t h r o u G h G r A D e 1 2
• 3.1. Students describe the physical and human geography and use maps,
tables, graphs, photographs, and charts to organize information about people,
places, and environments in a spatial context.
• 3.5. Students demonstrate basic economic reasoning skills and an
understanding of the economy of the local region.
• 3.5.1. Describe the ways in which local producers have used and are using
natural resources, human resources, and capital resources to produce goods
and services in the past and the present.
C o m m o N C o r e S tAt e S tA N DA r D S – e N G L i S h L A N G u A G e A r t S
• SL3.3. Ask and answer questions about information from a speaker, offering
appropriate elaboration and detail. SL4.3. Identify the reasons and evidence
a speaker provides to support particular points. SL5.3. Summarize the points
a speaker makes and explain how each claim is supported by reason and
evidence.
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
• RI.3.7. Use information gained from illustrations (e.g., maps, photographs) and
the words in a text to demonstrate understanding of the text (e.g., where,
when, why, and how key events occur).
• W.3.7. Conduct short research projects that build knowledge about a topic.
• W.4.7. Conduct short research projects that build knowledge through
investigation of different aspects of a topic. W.5.7. Conduct short research
projects that use several sources to build knowledge through investigation of
different aspects of a topic.
v o C A B u L A r y
• Cabbage – a vegetable with thick green or purple leaves shaped into a head.
• Cool-season crop – a plant that can tolerate frost or cool temperatures and
that grows best in temperatures lower than 70 degrees Fahrenheit.
• Cultural tradition – cuisine, social habits, or other characteristics of a specific
group of people.
• Nutrient – something our bodies need to stay strong and healthy.
• in season – available fresh and locally at a certain time of year.
m At e r i A L S
• Copies of “The Lovable Cabbage” and “Cabbage Traditions” student handouts
• Copies of “Taste Test” and “Fruit and Vegetable Adjectives” student handouts
from Savoring California: A Comparative Tasting of California Fruits and
Vegetables (http://www.ecoliteracy.org/sites/default/files/CEL-CA-Thursdays-
Tasting-Lesson.pdf).
• World map
• Tape or thumbtacks
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
• Two or more whole heads of different cabbage varieties (see Preparation)
• Sharp knife and cutting board
• Serving trays
• Toothpicks
• Napkins
• Waste bucket
P r e PA r At i o N
• Make copies of the student handouts. For the “Fruit and Vegetable Adjectives”
student handout, you may make one copy for each small group or table, or
project it onto a screen for the whole class to see.
• Cut out the pictures of the various food items from one copy of “The Lovable
Cabbage” student handout.
• Purchase two or more California-grown varieties of cabbages for the taste
test: green, savoy, or red cabbage (see Background). If you like, you may also
include Napa cabbage, bok choy, or other cabbage relatives.
• Remove the outer leaves of each cabbage head and wash well under running
water. Cut the head in half vertically (through the base), leaving one half
intact. With the other half, remove and discard the tough inner core and cut
the cabbage into bite-size pieces. Place the cabbage half and pieces onto a
serving tray. Provide toothpicks for picking up samples.
• Have a waste bucket on hand for collecting vegetable scraps to compost.
• Read over the Savoring California: A Comparative Tasting of California Fruits
and Vegetables lesson (http://www.ecoliteracy.org/sites/default/files/CEL-CA-
Thursdays-Tasting-Lesson.pdf).
• (Optional) As an alternative to the homework assignment in step 5, you
might invite a guest to interview with questions on the “Cabbage Traditions”
student handout. See the Food Traditions Interview lesson for suggestions on
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
conducting an in-class interview. (http://www.ecoliteracy.org/sites/default/
files/uploads/CEL_Food_Traditions_Interview_Lesson.pdf)
D i r e C t i o N S
1 Give students copies of “The Lovable Cabbage” student handout and invite
them to read about the importance of cabbage in different parts of the world.
2 Ask students whether they have ever eaten any of the cabbage dishes
described. Using the world map, have students tape or tack pictures of each
cabbage dish on or near the country it is from.
3 Show students the cabbages you have prepared. Conduct a comparison
tasting of the cabbages, following instructions in the Savoring California: A
Comparative Tasting of California Fruits and Vegetables lesson (http://www.
ecoliteracy.org/sites/default/files/CEL-CA-Thursdays-Tasting-Lesson.pdf).
Encourage students to use descriptive terms for the cabbages, with the “Fruit
and Vegetable Adjectives” student handout as a guide.
4 Ask students whether they know of any traditional foods made of cabbage
that are eaten in their family. Explain that students will interview a family
member or friend to learn about their memories and experiences eating
cabbage.
5 For homework, provide students copies of the “Cabbage Traditions” student
handout to complete with a family member or friend. (As an alternative, you
may invite an adult to your class to interview.)
6 Back in class, ask students to turn to their neighbor and either share
something they learned from the interview or to describe their own memory of
a food made from cabbage.
7 Create a class chart showing different cultural heritages and their cabbage-
based foods from the interviews.
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
e x t e N D e D L e A r N i N G
• Using cabbage left over from the taste testing, make Asian Slaw by following a
kid-friendly recipe from California Tastes Amazing (http://www.ecoliteracy.org/
download/california-tastes-amazing).
• In the fall, plant cabbages in the garden and monitor their growth over the
winter. (See Resources for information about the Bonnie Plants 3rd Grade
Cabbage Program.)
• Use Harvest of the Month materials to explore other aspects of cabbages (see
Resources).
• Visit a local farm or farmer’s market to learn about other cabbage varieties
grown in your area. (See Resources to locate a farmer’s market near you.)
A S S e S S m e N t
Direct students to write a paragraph describing one food tradition that includes
cabbage, drawing on information they gleaned from the interview or the class
chart created in step 7. Encourage them to incorporate some of the adjectives
they identified from their taste test.
r e S o u r C e S
• Bonnie Plants 3rd Grade Cabbage Program. To encourage vegetable gardening
among young people, Bonnie Plants distributes free cabbage plants to 3rd
grade classrooms across the country. http://bonniecabbageprogram.com/
• California Harvest of the Month: Cabbages. (http://harvestofthemonth.cdph.
ca.gov/documents/Winter/Cabbages/Cabbage%20-%20Family%20News_Eng_
Final.pdf)
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
• National Farmers Market Directory. https://www.ams.usda.gov/local-food-
directories/farmersmarkets.
• “The History of Cabbage.” University of Saskatchewan. http://agbio.usask.ca/
community-outreach/gardenline/vegetables.php.
B A C KG r o u N D
The cabbage is a plant that people eat as a vegetable. It has thick green or
purple leaves that surround a round heart or head of young leaves.
t h e C u Lt u r e o F C A B B A G e
The seemingly humble cabbage is actually one of the most important vegetables
around the world and plays a key culinary role in many different cultures.
Cabbage is central to Korean kimchi, German sauerkraut, Polish golabki (cabbage
rolls), and Chinese stir-fry.
In the United States, monthly cabbage consumption peaks in March due to the
popularity of corned beef and cabbage for St. Patrick’s Day. Coleslaw is often
featured at Fourth of July picnics, and black-eyed peas and cabbage is traditional
Southern fare for celebrating the New Year.
Cabbage is one of the earliest cultivated vegetables. It originated from the wild
cabbages that still grow on the coast of the Mediterranean and the North Sea.
The ancient Greeks, the Romans, and other early Europeans all ate cabbage, but
the modern cabbage varieties didn’t appear until the Middle Ages, when the
round head cabbage was cultivated in Northern Europe.
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
C o L D t o L e r A N C e
One reason cabbages have made their way into so many different cultures is
that the plants naturally tolerate cold weather. Their tough leaves enable them
to withstand a hard frost, so that they can be grown both earlier and later than
many other vegetables. Their leaves also keep them fresh longer once harvested.
In places without refrigeration, cabbage may be the only fresh produce available
for family meals.
In California, cabbages can grow year-round, making the state the largest fresh
cabbage supplier in the country. California produces 31 percent of all fresh market
cabbages in the United States. The leading counties for cabbage production are
Monterey, Imperial, Ventura, Santa Barbara, and San Luis Obispo.
C A B B A G e vA r i e t i e S
You may be surprised to learn that cabbage, as well as broccoli, kohlrabi,
cauliflower, kale, and collard greens, are all different varieties of the same plant
species, Brassica oleracea. These varieties were cultivated over hundreds of years
by people selecting particular traits, resulting in the different forms and colors of
the modern vegetables.
Green, red, and Savoy cabbage are all varieties of Brassica oleracea. The closely
related species Brassica rapa includes Napa cabbage and bok choy, which are
also considered cabbages.
h e A Lt h B e N e F i t S o F C A B B A G e
Cabbages and their relatives are members of the cabbage or cruciferous family
of vegetables, so called because their flowers have four petals resembling an X or
cross.
Cruciferous vegetables are rich in nutrients that are important to human health,
including beta-carotene; Vitamins C, E, and K; folate; and minerals. They are also
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
a good source of fiber. In addition, cruciferous vegetables contain substances
known as glucosinolates, which are sulfur-containing chemicals. These chemicals
are responsible for the pungent aroma and bitter flavor of cruciferous vegetables,
and may also play a role in fighting certain types of cancers.
S e L e C t i N G C A B B A G e S
Depending on the variety, cabbage can be peppery or bitter or both. When
selecting your cabbages, choose ones that are as fresh as possible.
INV
ES
TIG
AT
ING
CA
BB
AG
E T
RA
DIT
ION
S C
EN
TE
R F
OR
EC
OL
ITE
RA
CY
WW
W.E
CO
LIT
ER
AC
Y.O
RG
St
uD
eN
t h
AN
Do
ut
t
he
Lo
vA
BL
e C
AB
BA
Ge
If yo
u liv
ed
in F
ran
ce
, yo
ur g
ran
dm
oth
er m
igh
t ca
ll yo
u “m
y little
ca
bb
ag
e” to
sho
w h
er lo
ve
. 1 An
d w
hile
ca
bb
ag
e m
ay
no
t be
qu
ite a
s ad
ora
ble
as y
ou
, this h
ea
lthfu
l an
d fla
vo
rful v
eg
eta
ble
is en
joye
d a
ll ove
r the
wo
rld.
Ca
bb
ag
e is th
e c
en
ter o
f ma
ny
cu
ltura
l trad
ition
s in th
e U
nite
d S
tate
s, too
. Mo
re c
ab
ba
ge
is sold
in M
arc
h th
at a
ny
oth
er m
on
th o
f the
ye
ar. C
an
yo
u g
ue
ss wh
y? It’s b
eca
use
fam
ilies a
ll ove
r the
co
un
try c
ele
bra
te S
t. Patric
k’s D
ay
with
co
rne
d b
ee
f an
d c
ab
ba
ge
. 2 Co
lesla
w o
r
ca
bb
ag
e sa
lad
is a m
ust a
t ma
ny
Fo
urth
of J
uly
pic
nic
s. Its na
me
co
me
s from
the
Du
tch
wo
rds fo
r ca
bb
ag
e (k
oo
l) an
d le
ttuce
(sla). A
nd
ma
ny
So
uth
ern
ers rin
g in
the
New
Ye
ar w
ith c
ab
ba
ge
an
d b
lack-e
ye
d p
ea
s.
1 Mo
n p
etit c
ho
u (m
ow
pu
h-te
e S
HO
O) tra
nsla
tes to
“my
little c
ab
ba
ge
.”
2 C
orn
ed
be
ef a
nd
ca
bb
ag
e is a
n A
me
rica
n tra
ditio
n—
no
t som
eth
ing
eate
n in
Irela
nd
.
In C
hin
a, c
ab
ba
ge
is stir-fried
with
po
rk
an
d ric
e.
In R
ussia
, it is the
star o
f the
natio
na
l
dish
shch
i (ca
bb
ag
e so
up
).
In K
en
ya
, ca
bb
ag
e is c
om
bin
ed
with
oth
er in
gre
die
nts to
ma
ke
a d
ish c
alle
d
suku
maw
iki.
Ko
rea
ns e
at k
imch
i (spic
y p
ickle
d
ca
bb
ag
e) a
t alm
ost e
ve
ry m
ea
l.
In In
dia
, ca
bb
ag
e is p
op
ula
r in sa
bzi.
In P
ola
nd
, pe
op
le m
ake
go
lab
ki
(ca
bb
ag
e ro
lls) by
wra
pp
ing
the
leave
s
aro
un
d g
rou
nd
me
at
In M
exic
o, it to
ps fish
taco
s.C
ab
ba
ge
is the
ma
in in
gre
die
nt in
Ge
rma
n sa
ue
rkra
ut.
w
hy
iS C
AB
BA
Ge
So
Po
Pu
LA
r?
Ca
bb
ag
e is p
op
ula
r be
ca
use
it taste
s de
licio
us! It a
lso c
on
tain
s ma
ny
imp
orta
nt th
ing
s for sta
yin
g h
ea
lthy. It is a
n e
xce
llen
t sou
rce
of V
itam
in C
,
Vita
min
E, fib
er, a
nd
oth
er n
utrie
nts.
Ca
bb
ag
e is a
co
ol-se
aso
n c
rop
, gro
win
g b
est in
fall, w
inte
r, an
d sp
ring
. Its tou
gh
leave
s he
lp it to
resist fre
ezin
g a
nd
to sta
y fre
sh lo
ng
er. T
hat
me
an
s that it is in
sea
son
wh
en
few
oth
er v
eg
eta
ble
s are
. Ho
me
co
oks c
an
usu
ally
co
un
t on
low
-co
st, nu
tritiou
s ca
bb
ag
e fo
r the
ir fam
ily m
ea
ls.
t
he
CA
BB
AG
e F
Am
iLy
Ca
bb
ag
es b
elo
ng
to a
gro
up
of v
eg
eta
ble
s ca
lled
the
ca
bb
ag
e fa
mily. O
the
r me
mb
ers o
f the
ca
bb
ag
e fa
mily
inclu
de
bro
cco
li, ca
uliflo
we
r,
Bru
ssels sp
rou
ts, ka
le, k
oh
lrab
i, turn
ips, a
nd
co
llard
s.
In th
e U
nite
d S
tate
s, the
ma
in ty
pe
s of c
ab
ba
ge
s are
:
No
matte
r the
typ
e y
ou
ch
oo
se, c
ab
ba
ge
s are
he
alth
ful, d
elic
iou
s, an
d c
an
be
pre
pa
red
lots o
f diffe
ren
t ways. W
hat’s n
ot to
love
ab
ou
t that?
St
uD
eN
t h
AN
Do
ut
Gre
en
ca
bb
ag
e –
with
a
rou
nd
he
ad
an
d w
ide
fan
-like
leave
s that a
re p
ale
gre
en
in
co
lor.
Savo
y c
ab
ba
ge
– w
ith a
ro
un
d h
ea
d a
nd
crin
kle
d,
me
diu
m-g
ree
n le
ave
s.
re
d c
ab
ba
ge
– lik
e
gre
en
ca
bb
ag
e,
bu
t with
da
rk
red
dish
-pu
rple
leave
s.
Na
pa
(or C
hin
ese
) ca
bb
ag
e
– w
ith a
n o
blo
ng
-sha
pe
d
he
ad
an
d frilly
ye
llow
-gre
en
le
ave
s.
Bo
k c
ho
y –
with
wh
ite,
ce
lery
-like
stem
s an
d d
ark
g
ree
n le
ave
s.
INV
ES
TIG
AT
ING
CA
BB
AG
E T
RA
DIT
ION
S C
EN
TE
R F
OR
EC
OL
ITE
RA
CY
WW
W.E
CO
LIT
ER
AC
Y.O
RG
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
C A B B A G e t r A D i t i o N S
Interview an adult member of your family or an adult friend to find out food
traditions that include cabbages. Ask:
1 What country or cultural tradition are you or your family from?
2 As a child, did you eat any foods made with cabbage?
3 How was this food prepared?
4 Who prepared it?
5 Did you eat this food at a particular time of year, like winter or summer?
6 Was the food part of a special occasion or celebration?
7 Do you have any other food memories related to cabbage?
8 What foods made with cabbage do you enjoy now?
S t u D e N t h A N D o u t
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INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG
A B o u t t h e C e N t e r F o r e C o L i t e r A C y
The Center for Ecoliteracy is an internationally recognized leader in systems change
innovations in education for sustainable living. Since 1995, the Center has engaged
with thousands of educators from across the United States and six continents. The
Center offers publications, seminars, academic program audits, coaching for teaching
and learning, in-depth curriculum development, keynote presentations, and technical
assistance. Books authored or coauthored by the Center for Ecoliteracy include
Ecoliterate: How Educators Are Cultivating Emotional, Social, and Ecological Intelligence
(Jossey-Bass, 2012); Smart by Nature: Schooling for Sustainability (Watershed Media,
2009); and Ecological Literacy Educating Our Children for a Sustainable World (Sierra
Club Books, 2005).
creDitS
Project Director Zenobia Barolow
Author Leslie Comnes
Designer Karen Brown
Senior editor Michael K. Stone
Proofreader Mark Rhynsburger
Project manager Alexa Norstad
PhotoS
Cover red and green cabbage: istockphoto 82362209, chengyuzheng
Student handouts pork and rice: istockphoto 500506598, evil_beau; golabki: istockphoto
163353964, Wojciech Cyganek; fish taco: istockphoto 486475161, Lauri Patterson;
sauerkraut: istockphoto 475890089, hydrangea100; shchi: istockphoto 477821091, letty17;
sukumawiki: istockphoto 182702204, DianePeacock; kimchi: istockphoto 476257348, jeehyun;
sabzi: istockphoto 519555224, -lvinst-; red and green cabbage: istockphoto 82362209,
chengyuzheng; bok choy: istockphoto 174921248, forkodiak; napa cabbage: istockphoto
177436155, Coprid; savoy cabbage: istockphoto 183326451, Alasdair Thomson
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