Same thing in Wisconsin. The cabbage farms have a fleet of school busses. About 3/4 of the cabbages grown in the U.S. are from about a ten square mile area. After the planting and growing seasons they turn it mostly into saurkraut. The fermentation stink is brutal. Almost entirely migrant labor.
Omigosh! I will have to add cabbage to my boycott list.
I usually only cook it on St. Patrick’s Day.