Cabbage is a cruciferous vegetable and another member of the Brassica family. Cabbage is easy to grow in all cool and temperate climates and is known for its versatile use in the kitchen.
Summer cabbages are sweet and crisp, just in time to enjoy a cool summer coleslaw. Fall cabbages are seeding in the summer and are harvested in time for warming soups, stews, and braises. Similarly to other cold-hardy Brassicas, overwintered cabbage has great flavour with subtle sweetness. Winter cabbages are best known for their storage capabilities.
There are over 400 different varieties of cabbage grown throughout the world – from round to conical in shape, with flat, curly or loose leaves, and in green, red and purple colours. The most common cabbage variety is green cabbage. Other common types are Savoy cabbage, Napa Cabbage, Kale and Bok Choy.
Timing: Summer cabbage can be sowed indoors at the beginning of late winter and then transplanted outdoors 2 weeks after the last frost date to early summer. Overwintering cabbage is sown outdoors during July.
Optimal soil temperature: 10-30°C (50-85°F). Seeds should germinate in 7-10 days.
Sowing: Direct sow 3 or 4 seeds per pot, 5mm (¼”) deep and under very bright light. Thin to the strongest plant. Space transplants 45-60cm (18-24″) apart, in rows 60-90cm (24-36″) apart.
Growing: Cabbage does best in humus-rich soil amended with composted manure. Mix ½ cup of complete fertilizer into the soil beneath each transplant. Ideal pH: 6.5-7.0.
Tip: Water early in the day for plant parts above the ground to dry as quickly as possible. Allow for air circulation and avoid crowding plants. Be sure to manage garden and rake any fallen or diseases leaves to increase air circulation.
Harvesting: Cabbage is ready to be harvest when heads are firm and the interior is fairly dense. Heads will split when they’re allowed to overly mature.
Protection: Use a lightweight row cover to protect plants from cabbage moths. Use row covers to help protect plants from early damage. Put in place at planting and remove before temperatures get too hot in mid-summer.
Pests and Disease: Flea beetles, cutworms, cabbage root maggots, cabbageworms and cabbage aphids can all harm cabbage. Utilize a row cover to help protect plants from early damage.
Storage: Early varieties tend not to store as well as late varieties. Winter cabbage can be enjoyed months after harvest when stored in a cool and well-ventilated location.
For even longer preservation, consider making sauerkraut or the spicy Korean version, kimchi. The fermentation process creates probiotics, making the humble cabbage a super health food.
Companion Planting: All Brassicas benefit from chamomile, dill, mint, rosemary, and sage. Avoid planting near eggplants, peppers, potatoes, or tomatoes.
Cabbage is full of nutrients including vitamins A, B1, B2 and C, as well as various antioxidants. It contains the amino acid glutamine, which is a strong, natural anti-inflammatory. One 100g serving contains over 60% of the recommended daily dose of vitamin C. Eating lots of cabbage may also protect the eyes from macular degeneration. To preserve its vitamins and mineral content, beware not overcook cabbage.