Sowing, Growing, + Harvesting Cabbage

Cabbage is a leafy green vegetable that is commonly used in salads, coleslaw, and a variety of cooked dishes such as soups and stews. It is a member of the cruciferous vegetable family and is rich in nutrients including vitamin C and fiber. Cabbage also contains antioxidants and anti-inflammatory compounds that may have health benefits, such as reducing the risk of certain types of cancer and improving heart health. Cabbage is available year-round, but it is typically in season from late fall to early spring. It is often sold fresh, but it can also be found frozen or canned.

Sowing

• Cabbage is best started indoors 4–6 weeks before your last expected spring frost or sown directly outdoors once the soil can be worked. For a fall crop, sow seeds in midsummer.
• Choose a location that receives full sun with fertile, well-drained soil. Cabbage grows best in soil with a pH of 6.5–7.0.
• Sow seeds ¼ inch deep. If starting outdoors, space seeds about 2 inches apart and thin seedlings later. Transplants should be spaced 12–24 inches apart, depending on the variety.

Growing

• Keep the soil consistently moist, providing about 1–1½ inches of water per week.
• Apply a balanced fertilizer or incorporate well-rotted compost into the soil before planting. Side-dress with nitrogen fertilizer once plants begin forming heads to encourage vigorous growth.
• Mulch around plants to conserve moisture, suppress weeds, and keep the soil cool.
• Watch for common pests such as cabbage worms, aphids, and flea beetles. Floating row covers can help protect young plants.

Harvesting

• Cabbage is ready to harvest when heads are firm and have reached their mature size, typically 60–100 days after sowing, depending on the variety.
• Use a sharp knife to cut the head at the base, leaving a few outer leaves attached for protection.
• If desired, leave the stump and roots in the ground. Some varieties may produce smaller secondary heads.

Storing

• Store freshly harvested cabbage in the refrigerator with a few outer leaves intact to help retain moisture.
• Whole heads can be stored in the crisper drawer or a perforated plastic bag for 2–8 weeks, depending on the variety.
• For long-term storage, late-season storage cabbages can be kept in a cool, humid root cellar for several months. Cabbage can also be frozen after blanching or preserved by fermenting into sauerkraut or kimchi.

Recommended Varieties From Seeds 'n Such

• Katarina Hybrid Cabbage
• Stonehead Hybrid Cabbage
• Megaton Hybrid Cabbage
• Ruby Perfection Hybrid
• Danish Ballhead Cabbage