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Cabbage (Green/White)

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How to clean:


Cole Slaw:            

1.Detach two outer wrapper leaves. If the outer wrapper leaves are desired for stuffed cabbage, check them on a light box     

2.Cut cabbage into quarters

3.Check both sides of the first four sample leaves of each of the quarters on a light box

If no insects are found then cabbage may be used and no wash is necessary 

If even one insect is found then check an additional four leaves of each of the quarters on a light box 

If no insects are found then cabbage may be used and no wash is necessary 

If even one insect is found then layers perform   the following method:


  1. Prepare for Washing – Shred cabbage prior to washing.
  2. Prepare Checking Station - Add cold water and sufficient amount of food-grade soap or vegetable wash that contains a surfactant in the ingredients (for example FIT, Monster or Nature Clean) to a clean sink or receptacle. The appropriate water to produce ratio is 3:1 (3 parts water to 1 part produce). The proper amount of vegetable wash/soap is when the soap suds are visible in the water.
  3. Soaking & Agitating – Place Cabbage/Broccoli Slaw in water ensuring that the produce is completely submerged under water. Produce is then thoroughly agitated. Produce should be agitated in the water for a minimum of 1 minute.
  4. Rinsing – Cabbage/Broccoli Slaw should be removed from water and rinsed well under a strong stream of water. NOTE: Steps 1-4 can be performed by anyone who is approved by the mashgiach. Steps 5-8 must be performed by the mashgiach himself.
  5. Container – Fill up a receptacle with fresh water. Place Cabbage/Broccoli Slaw into the fresh water such that the appropriate water to produce ratio is 3:1 (3 parts water to 1 part produce). Agitate well and slowly. Remove a small handful in the palm of your hand; or alternatively, use a “spider (with large holes)” to remove Cabbage/Broccoli Slaw. Remove from the receptacle while shaking out the water from the produce; then place the produce in a clean container. Repeat until the process has been done to all the produce.
  6. Kosher Screen – Place a clean Kosher Screen in between 2 colanders and empty the water through the colanders ensuring that all the water goes into the Kosher Screen. Rinse the container with fresh water and empty the fresh water through the colanders. Let the water flow out completely through the Kosher Screen and into the drain. Shake the top strainer onto the Kosher Screen to ensure that any caught insects are now on the Kosher Screen.
  7. Kosher Screen Checking – Place the Kosher Screen on the light box. Use a spray bottle to gently spray water on the Kosher Screen. This allows the dirt to spread on the Kosher Screen and allows clearer visibility. Examine the Kosher Screen on the light box for the presence of insects.
  • If 1 or 2 thrips or mites are found then repeat steps 5-7 and re-check*.
  • If 3 or more thrips or mites are found then it has been demonstrated that washing was not performed properly and steps 2-7 must be repeated.
  • If an aphid is found then steps 2-7 must be repeated.
  • Produce may not be used if the Kosher Screen Method has been performed twice and insects are still found on the Kosher Screen.
*If the washing was not performed in the presence of a Mashgiach then steps 1-7 must be repeated.


">Stuffed Cabbage:

1.     Freeze cabbage until thoroughly frozen for a minimum of twenty-four hours 

2.     Defrost or boil and rinse well both sides of each leaf under a strong stream of water 

3.     Check three leaves largest from each head on a light box to ensure that cabbage is free of infestation 

If even one insect is found then check both sides of each leaf on a lightbox 


Type of insects found: 


Thrips, spidermites, aphids and cabbage worms



Where insects are found: 


Most often in the outermost three layers but when infested can penetrate to the core

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