Cabbage is classified for the foodservice trade based on type. Green cabbage should be hard, heavy for size, heads less compact, leaves tender and brittle, with a weight of 2/3 lb. for best quality. Color should be bright green/gray, and smooth. Avoid any cabbage with soft, puffy, withered, worm injury, decay and burst heads, or excessive dirt. Early varieties store well for 2 weeks at 33 - 38 degrees F. and Late varieties can keep up to 3 months. Humidity should be 90%. 

Pack for Green Cabbage is 1 3/4 bushels hamper, 50# weight, sack weight, 50#. 

Yield: for Green Cabbage, 1 lb. shredded equals 1 1/2 qt. 16 lbs. serves 100 4 oz. portions. 32 lbs. yield 25 lbs. cooked. Raw Green Cabbage will yield 85%, cooked yields 75%. 3 portions per raw lb. and 4 per cooked lb. 

Here is a good link to cabbage information:
http://discworld.imaginary.com:5678:5678/cabbage/info/cabbage.html

http://discworld.imaginary.com:5678:5678/cabbage/info/information.html

http://discworld.imaginary.com:5678:5678/cabbage/info/industry.html

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http://www.geocities.com/Heartland/Plains/2144/index.html