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How to clean:

Green Cabbage:
1.Detach outer loose leaves (“wrapper leaves”) and discard
2.Core the cabbage and if desired split the head in half or quarters
3.Check the first three leaves of each of the halves or quarters on a light box
4.Check both sides of each leaf
If no insects are found:
No further checking is necessary
Remaining leaves must be washed before use
NOTE: For use in coleslaw, wash after shredding
If one or two insects are found:
Additional 3 layers must be checked and entire process repeated
If three or more insects are found:
All remaining leaves must be carefully checked under a light box before use, even after washing is done
Please be advised:
1.It is not sufficient to do sample checks of a few cabbages in a case. Rather, all the heads of cabbage in a case or sack must be checked.
2.In the warmer months i.e. May through October, checking must be carried out with extra vigilance, as infestation is more common.
3.When infested heads are found, the remaining heads in its case must be checked with extra vigilance.
Purple Cabbage:
1.Detach wrapper leaves and discard
2.Core and split the cabbage in half
3.Wash leaves of the cabbage thoroughly in soap and water
4.If being shredded, cabbage must be washed after shredding
No further checking is necessary
Stuffed Cabbage: Where stuffed cabbage is desired, an easier method may be employed as follows:
1.Place heads of cabbage in the freezer for 48 hours
2.Allow cabbage to defrost and then wash both sides of each leaf under a strong stream of running water
3.Ensure that the running water has reached all folds and crevices of the cabbage
The following process serves to ensure that the aforementioned vegetables are cleaned properly from infestation of aphids and thrips. Care must be taken to follow this process meticulously and with patience. Failure to do so may result in failure to remove insects.
1.Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or other similar container. The proper amount of vegetable wash has been added when some bubbles are observed in the water.
2.Place vegetables in water. Vegetables must be thoroughly agitated while assuring that entire vegetable has been immersed in the water.
3.Remove vegetables from water. All crevices and folds of the leaves must be opened while rinsing them under a strong stream of water. This washing process should be done to both sides of the leaf.
NOTE: If Ontario Cabbage is being used for coleslaw the above procedure may be carried out after shredding is done

Type of insects found:

Thrips and cabbageworms

Where insects are found:

Most often in the outermost three layers (6 leaves i.e. 2 leaves on each layer) of the cabbage head

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