Cultivating and Harvesting Cabbage
Cabbage is a nutritious vegetable that can be grown easily in the family garden. Here is how to grow and harvest your home grown cabbage.
Cabbage comes from the same family as cauliflower, broccoli, kale, collards, kohlrabi, and Brussels Sprouts, the Cruciferea family. These crops, also called cole crops, originated along the Mediterranean and Western Europe. Cabbage was one of the first of these types of crops to be domesticated about 2,000 years ago. Before this they grew in the wild and were used medicinally.
Cabbage is a cool season crop and can tolerate nearly to 32 degrees. It prefers temperatures about 60 to 65 degrees. If the temperature gets any higher it can result in sparse small heads. If the temperature gets too cold stems can become long and the outer leaves might start to drop.
Cabbage likes a pH of up to 6.5 and loves nitrogen and potassium. Because of this Cabbage is hard on the land and needs to be rotated frequently. It prefers well drained soil and requires about 1 inch of water per week. Cabbage can be transplanted or direct sown in the ground. Sow March through June depending on the type. When direct sown, plant seeds ½ inch deep at about 5 seeds per foot. Thin to space about 18 inches apart.
There are many different varieties of cabbage. The early type grows fast and must be harvested quickly. Derby Day takes 58 days from planting to harvest. Flavor is sweet and tender and heads run about 3 to 5 pounds. Charmant takes 66 days to produce dense heads of 3 to 4 pounds. It can stand several weeks without splitting and can be planted close together. Ruby Ball takes 88 days and is a red cabbage with a mild sweet flavor. Julius takes 90 days to produce a blue green well packed head of 3 to 5 pounds.
Autumn Cabbages are good for slaws. Red Rodan takes 140 days and makes a head about 8 to 10 inches in diameter that is very hard but surprisingly tender. Danish Ballhead is about 125 days to produce 10 inch, 3 – ½ pound light green heads. It is good for slaw or kraut. Gloria is really good for sauerkraut and takes 86 days to harvest large 8 to 10 pound blue green heads. Bently takes 145 days to get a 4-1/2 lb white cabbage with a sweet flavor. This one withstood a week of 20 degree weather with no effects. January King is a French heirloom and a very dependable winter cabbage taking 160 to 210 days to mature.
Cabbage is plagued by the cabbage worm. The first sign of this insect is a white diamond backed moth that flutters about the plants. The moths lay their eggs in the soil around the plants which hatch into worms that cause severe damage to the roots and heads. BT is the best thing to get rid of these worms. To get the most out of your BT solution mix wheat bran into it until all the water is absorbed by the brand then hand sprinkle it in and around the base of the plants. Reapply as necessary.
Diseases can also prevent cabbage from coming to full term. Cracking of cabbage heads can mean that over watering has occurred or the heads are over mature. Poor heading could be caused by overcrowding, dry soil, high temperatures and need for fertilizer. To control this, thin plants and supply water or make sure to rotate crops out of that area next season. Cabbage maggot or Fungal Disease can be identified by stunted plants with yellowed leaves. Use an insecticide or try resistant varieties next season.
Harvest before the heads split by cutting heads from the stems. Store up to 6 months at 32 degrees. Early varieties will only store about 1 to 2 months.
It is interesting to note that Red Cabbage water indicates pH. It will turn red in acidic solutions and green in basic solutions while staying a purple color in neutral solutions. To make cabbage water chop one large red cabbage into small pieces. Simmer until the water turns a deep shade of purple. Allow to cool and refrigerate when not in use. Add a bit of soil solution to some of the cabbage water to check the pH.
Cabbage is very low in calories but is a source of potassium, Vitamin A, and Vitamin C. Every garden should have a few heads growing in just to add to soups and to make summer coleslaw. Steamed cabbage also a great addition to the dinner plate and if you are very ambitious you can make home made sauerkraut from your home grown cabbage.
It's good to know...
Cabbage is a cool season crop and can tolerate nearly to 32 degrees. It prefers temperatures about 60 to 65 degrees. If the temperature gets any higher it can result in sparse small heads. If the temperature gets too cold stems can become long and the outer leaves might start to drop.
Cabbage likes a pH of up to 6.5 and loves nitrogen and potassium. Because of this Cabbage is hard on the land and needs to be rotated frequently. It prefers well drained soil and requires about 1 inch of water per week. Cabbage can be transplanted or direct sown in the ground. Sow March through June depending on the type. When direct sown, plant seeds ½ inch deep at about 5 seeds per foot. Thin to space about 18 inches apart.
There are many different varieties of cabbage. The early type grows fast and must be harvested quickly. Derby Day takes 58 days from planting to harvest. Flavor is sweet and tender and heads run about 3 to 5 pounds. Charmant takes 66 days to produce dense heads of 3 to 4 pounds. It can stand several weeks without splitting and can be planted close together. Ruby Ball takes 88 days and is a red cabbage with a mild sweet flavor. Julius takes 90 days to produce a blue green well packed head of 3 to 5 pounds.
Autumn Cabbages are good for slaws. Red Rodan takes 140 days and makes a head about 8 to 10 inches in diameter that is very hard but surprisingly tender. Danish Ballhead is about 125 days to produce 10 inch, 3 – ½ pound light green heads. It is good for slaw or kraut. Gloria is really good for sauerkraut and takes 86 days to harvest large 8 to 10 pound blue green heads. Bently takes 145 days to get a 4-1/2 lb white cabbage with a sweet flavor. This one withstood a week of 20 degree weather with no effects. January King is a French heirloom and a very dependable winter cabbage taking 160 to 210 days to mature.
Cabbage is plagued by the cabbage worm. The first sign of this insect is a white diamond backed moth that flutters about the plants. The moths lay their eggs in the soil around the plants which hatch into worms that cause severe damage to the roots and heads. BT is the best thing to get rid of these worms. To get the most out of your BT solution mix wheat bran into it until all the water is absorbed by the brand then hand sprinkle it in and around the base of the plants. Reapply as necessary.
Diseases can also prevent cabbage from coming to full term. Cracking of cabbage heads can mean that over watering has occurred or the heads are over mature. Poor heading could be caused by overcrowding, dry soil, high temperatures and need for fertilizer. To control this, thin plants and supply water or make sure to rotate crops out of that area next season. Cabbage maggot or Fungal Disease can be identified by stunted plants with yellowed leaves. Use an insecticide or try resistant varieties next season.
Harvest before the heads split by cutting heads from the stems. Store up to 6 months at 32 degrees. Early varieties will only store about 1 to 2 months.
It is interesting to note that Red Cabbage water indicates pH. It will turn red in acidic solutions and green in basic solutions while staying a purple color in neutral solutions. To make cabbage water chop one large red cabbage into small pieces. Simmer until the water turns a deep shade of purple. Allow to cool and refrigerate when not in use. Add a bit of soil solution to some of the cabbage water to check the pH.
Cabbage is very low in calories but is a source of potassium, Vitamin A, and Vitamin C. Every garden should have a few heads growing in just to add to soups and to make summer coleslaw. Steamed cabbage also a great addition to the dinner plate and if you are very ambitious you can make home made sauerkraut from your home grown cabbage.
It's good to know...
| Buying Tip | Look for crisp looking leaves and stems. For compact varieties, only three of four outer leaves should be open and separate from the head. |
| Storage | Place cabbage in a paper bag and keep in the refrigerator vegetable crisper. Green and red cabbage will keep for 2 weeks; the other varieties will keep for 1 week. |
| Preparation | Wash the cabbage. Shred, slice or cut wedges for the more compact varieties. Bok choy can be cut in small bite size pieces. Cabbage can be braised, boiled, sautéed, steamed, stir-fried or microwaved. Equivalents one 1 1/2 pound cabbage = 8 cups, shredded |
| Use | Cabbage is relatively bland in taste. Overcooking tends to bring out an unpleasant odor. Quick cooking methods will keep cabbage crisp and relatively odor free. Use raw cabbage in salads and cole slaw. Serve cabbage as a vegetable side dish or stuff to make cabbage rolls. |
| Flavor Enhancers | Apples, pears, raisins, curry, caraway, dill |
| Nutrition Tip | Cabbage is an exceptionally high source of vitamin C. Cabbage along with cauliflower, brussels sprouts, and broccoli belong to a class of vegetables called cruciferous vegetables. Cruciferous vegetables are rich in compounds that help fight cancer. |
It's Good To Eat.....
| Vegetarian Dishes | Main Dishes |
| Side Dishes | |
| Corned Beef and Cabbage | |
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