Meal Pattern Minute: Cabbage

Cabbage shows up in many Child and Adult Care Food Program (CACFP) meals and snacks, from coleslaw to stir-fries and soups. Since it's made up of leafy layers, you may wonder whether it credits the same way as leafy greens like lettuce, spinach, or kale. Knowing the difference can help you accurately credit vegetables on your menu. 

Find the answer by listening in to this Meal Pattern Minute as Isabel Ramos-Lebron, MS, RDN, LD, explains the crediting differences between cabbage and leafy greens like lettuce. 

Transcript: The answer is no. Cabbage does not credit like leafy greens in the CACFP. One cup of raw or cooked cabbage credits as 1 cup of the vegetables component. However, if serving raw leafy greens such as lettuce, spinach, and kale, these credit at half their volume served. This means 2 cups of raw leafy greens are needed to credit as 1 cup of vegetables. 

Explore the resources below to strengthen your understanding of CACFP meal patterns and ensure vegetables are credited correctly on your menus. 

• Crediting Vegetables in Child Nutrition Programs Tip Sheet 
  • A USDA tip sheet that explains how vegetables, including leafy greens, cabbage and vegetable mixtures, credit toward Child Nutrition Program meal pattern requirements. 
• USDA Food Buying Guide for Child Nutrition Programs- Vegetables Yield Table
  • Use this USDA Food Buying Guide resource to determine serving yields, purchase amounts, and crediting information for a wide variety of vegetables, including cabbage. 
• USDA Crediting Handbook for the CACFP 
  • This handbook provides practical guidance on identifying creditable foods and understanding how foods may contribute to CACFP meal pattern requirements. 
• Webinar Recommendation: Serving Vegetables in the CACFP (Free)
  • This webinar presents creative and appealing ways to offer vegetables in CACFP meals and snacks. It highlights menu planning flexibilities and features a frequently asked questions section that addresses common concerns about serving vegetables as part of reimbursable breakfasts, lunches, suppers, and snacks in the CACFP. Presented by USDA FNA Team Nutrition 
• Recipe Suggestion: Creamy Coleslaw
  • Looking for a simple way to add more vegetables to your menu? Try this recipe for your next lunch. Made with crisp cabbage and a flavorful dressing, it is a refreshing side dish that can help meet the vegetable component of the CACFP meal pattern while adding variety to meals. 

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