Care and Planting Instructions

Cabbage is cold and frost tolerant. Transplant outside as soon as the soil can be worked. Deep, regular watering is the key to head formation. Dry conditions may force premature head formation and causes the head to be smaller than it should be. Cut the heads when they are solid (firm to pressure) but before they crack or split. Springy heads are not mature.

Harvesting can begin after maturity date. Use a sharp knife and cut close to the cabbage head leaving some outer leaves and the stem on the plant. This may encourage a second crop of smaller heads to form that can be as large as tennis balls. To discourage bugs, try planting some thyme, onions or garlic near the cabbage plants.

Cabbage can thrive in almost any kind of soil, but prefers one enriched with well-rotted animal manure. Extremely dry spells or intense heat will kill off the plant.

Cabbage brassica oleracea var. capitata

Azuro Cabbage
Produces heads 3-4 lbs. with
beautiful red interior.
Harvest 75 days.
Bravo Cabbage
Blue-green leaves; large, slightly
flattened heads. Disease resistant.
Harvest 85 days.
Golden Acres Cabbage
Medium green, round, 5″ heads.
Average head 3 lbs.
Harvest 62 days.
Rubicon Chinese Cabbage
Deep green leaves. Broad white ribs. Creamy yellow
interior. Sweet, tangy flavor. Slow to bolt. Avg. head
weighs 5 1/2-6 1/2 lb. Harvest 52 days.
Stonehead Cabbage
Nearly round 3 1/2 pound heads.
Excellent holding.
Harvest 60-70 days.
Tendersweet Cabbage
Midsize, flat heads resist splitting. Perfect for
coleslaw or stir-fries. Adapted for spring, summer,
and early fall harvest. Harvest 71 days.

Cabbage culture –

Cabbage is a leafy green biennial that is grown as an annual vegetable for its densely-leaved heads. It is closely related to other Cole crops such as broccoli, cauliflower and Brussels sprouts.  Cabbage is among the hardiest and most nutritious vegetables a home gardener can grow with ease. Cabbage heads generally range from 1- 8 pounds and can be green, purple, yellow or white. Plants have root systems that are fibrous and shallow.

Cabbage became a prominent part of European cuisine during the Middle Ages. Due to its high vitamin C content, sauerkraut was used by Dutch sailors to prevent scurvy during long ship voyages. It is also a good source of beta-carotene, and fiber. It is a cruciferous vegetable, and has been shown to reduce the risk of some cancers. Research suggests that boiling these vegetables reduces their anti-carcinogenic properties. Overcooking cabbage results in a pungent, unpleasant odor and taste.

Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sautéing or braising. Pickling is one of the most popular ways of preserving cabbage, creating dishes such as sauerkraut and kimchee, although sauerkraut is the most popular.