Cabbage

Cabbage is a biennial brassica grown as an annual for its dense, tightly packed heads, which come in green, red-purple, and pointed (sweetheart) forms. It thrives in cool conditions, producing firm, flavourful heads that range from round to flat to conical depending on the variety. Cabbage is a heavy feeder that rewards rich, moisture-retentive soil and full sun. Varieties mature in 75–80 days from transplant and offer excellent storage potential, especially late-season types.

Growing

Start seeds indoors or in a cold frame, sowing 1 cm deep in trays 4–6 weeks before planned transplanting. Seeds germinate best when soil reaches around 20 °C; expect seedlings in 4–7 days. After emergence, move seedlings to a bright, cool, well-ventilated position — maintain temperatures above 14 °C to prevent bolting, but keep them from becoming leggy in warmth. Harden plants off gradually before transplanting once night temperatures stay reliably above 4 °C and hard frosts have passed. Set plants slightly deeper than they grew in the tray, firming the soil around the stem at a spacing of 30–50 cm within rows and 50–70 cm between rows.

Care

Water consistently and deeply; uneven moisture causes head cracking in maturing plants. Apply a balanced nitrogen-rich feed at transplanting and again when heads begin to form. Mulch around the base to retain moisture and suppress weeds. Fit brassica collars at transplant time to deter cabbage root fly. Monitor for caterpillars, aphids, and club root; rotating brassicas to a new bed each year significantly reduces soil-borne disease pressure. Remove any yellowing outer leaves promptly.

Harvest

Cut heads when they feel firm and solid when squeezed — loose or soft heads need more time. Use a sharp knife to sever the head from the stem just below the lowest wrapper leaves. Late varieties left in the ground after heads firm up will hold well without splitting for an extended period, making them ideal for sequential harvest. Early mini varieties should be cut promptly once mature to prevent splitting.

In the kitchen

Use raw cabbage shredded in coleslaw or salads, where its crunch and mild sweetness shine. Braise, stir-fry, or steam wedges as a side dish. Red cabbage is excellent braised slowly with apple and spices. White cabbage ferments into sauerkraut or kimchi. Pointed-head types have tender, sweet leaves ideal for quick sautéing or fresh eating. Cabbage leaves can also be blanched and used as wraps for stuffed dishes.

Storing

Whole heads keep in a cool, dark cellar or the vegetable drawer of a refrigerator for 2–6 months depending on variety — late-season storage types last longest. Keep outer wrapper leaves on to protect the head. Cut cabbage should be wrapped tightly and refrigerated, used within 1–2 weeks. Shredded cabbage can be fermented into sauerkraut, which keeps for months in a sealed jar in a cool location or refrigerator.