Grower’s Reference Guide: Cabbage
Introduction
Cabbage is a staple vegetable in many cuisines around the world, valued for its versatility, nutritional benefits, and ease of cultivation. Growing cabbage organically enhances its flavor, nutrient content, and sustainability by eliminating synthetic chemicals and focusing on soil health and biodiversity.
Fun Fact: Cabbage has been cultivated for over 4,000 years and was a favorite of ancient Romans, who believed it had medicinal properties.
Scientific Information
- Scientific Name: Brassica oleracea
- Key Characteristics: Cabbage forms dense, leafy heads and comes in various colors, shapes, and textures. It is a cool-season crop with high tolerance to frost.
- Common Uses: Culinary (soups, salads, stir-fries, fermented foods like sauerkraut and kimchi), medicinal (anti-inflammatory, digestive aid), ornamental (decorative cabbages).
Growth Overview
- Annual or Perennial?: Biennial (grown as an annual for heads)
- Growth Form: Compact, leafy vegetable
- Toxicity: Non-toxic
- Edibility: Fully edible (leaves, core, and some outer leaves)
- Size & Growth Rate: Varies by variety; compact types like “Gonzales” grow 6-8 inches, while larger varieties like “Mammoth Red Rock” can reach over a foot in diameter. Growth takes 60–120 days, depending on the type.
Varieties
Here are some notable cabbage varieties categorized by type:
Green Cabbage
- Golden Acre: Early maturing, small, round heads
- Earliana Cabbage: Compact, early harvest variety
- Copenhagen Market Cabbage: Round, dense heads, good storage
- Cannonball Cabbage: Small, firm heads, great for salads
- Danish Ballhead Cabbage: Large, long-storage variety
- Late Flat Dutch Cabbage: Huge, flat heads, excellent for kraut
Red Cabbage
- Mammoth Red Rock: Large, deep-red heads, cold-hardy
- Red Acre Cabbage: Small, vibrant heads, heat tolerant
- January King Cabbage: Frost-tolerant, purple-tinged leaves
Savoy Cabbage
- Savoy Cabbage: Wrinkled, tender leaves, excellent flavor
- Deadon Cabbage: Frost-tolerant, sweetens in cold weather
Asian Cabbage Varieties
- Napa Cabbage: Elongated, mild flavor, popular in kimchi
- Pak Choy: Crunchy stems, mild taste, quick-growing
- Choy Sum: Flowering type, used in stir-fries
- Bilko Cabbage: Hybrid Napa, slow to bolt
- Rubicon Cabbage: Sweet and crisp, excellent disease resistance
Other Brassicas Considered Cabbage Relatives
- Brussels Sprouts: Mini cabbages growing on tall stalks
- Portuguese Cabbage: Large, open-headed variety
- Kohlrabi: Bulbous stem, crisp texture, mild sweetness
- Tuscan Cabbage (Black Kale): Long, dark, wrinkled leaves
- Conehead Cabbage: Elongated, tender leaves
- Dutch White Cabbage: Round, dense heads, creamy flavor
Growing Conditions
Ecosystem/Climate
- Prefers cool weather (55-75°F); thrives in spring and fall.
- Can tolerate frost but struggles in extreme heat.
Soil & pH
- Loamy, well-draining soil enriched with compost.
- Optimal pH: 6.0-7.0.
Temperature & Hardiness
- Cold-tolerant; some varieties overwinter in mild climates.
- Best grown in USDA zones 3-9.
Moisture & Humidity
- Keep soil consistently moist but not waterlogged.
- Use mulch to retain moisture and regulate soil temperature.
Season
- Best planted in early spring or late summer.
Companion Plants
- Good: Dill, onions, garlic, potatoes (repel pests)
- Avoid: Strawberries, pole beans (compete for nutrients)
Pollination
- Self-pollinated but attracts bees when flowering.
Propagation & Seed Starting
Growing from Seed
- Seed Selection: Choose organic, non-GMO seeds.
- Germination: 5-10 days at 65-75°F.
Propagation
- Direct sow or transplant seedlings after 4-6 weeks.
Transplanting
- Harden off seedlings before planting.
- Space 12-24 inches apart, depending on variety.
Cultivation & Maintenance
- Organic Fertilizers: Compost, fish emulsion, bone meal
- Mulching: Straw or wood chips for moisture retention
- Pruning/Training: Remove yellowing leaves for air circulation
- Seasonal Care: Shade during hot summers, frost protection in winter
Pests & Diseases
Common Diseases
- Black Rot: Crop rotation and resistant varieties help
- Clubroot: Adjust soil pH to 7.2 and use disease-free seedlings
Pest Management
- Cabbage Loopers & Worms: Use row covers, handpick caterpillars
- Aphids: Encourage ladybugs, spray with neem oil
Harvesting
When & How
- Harvest when heads are firm and reach full size.
- Cut at base with a sharp knife; leave outer leaves for regrowth.
Storage & Preservation
- Short-term: Refrigerate whole heads for 1-2 months.
- Long-term: Ferment into sauerkraut or kimchi; freeze shredded cabbage.
- Seed Saving: Let plants flower and collect dried pods.
Usage & Nutrition Information
Edibility
- All parts edible; outer leaves often tougher.
Culinary Uses
- Raw in salads, coleslaw
- Cooked in soups, stir-fries, roasted dishes
- Fermented into sauerkraut and kimchi
Nutritional Information
- Rich in Vitamin C, K, and fiber.
- Low-calorie, high in antioxidants.
Pet Safety
- Safe in small amounts; too much may cause gas.
Troubleshooting
- Bolting: Happens in high temperatures; plant at the right time.
- Heads Not Forming: Due to too much nitrogen or poor spacing.
- Splitting Heads: Harvest on time and maintain consistent moisture.
Frequently Asked Questions
- Can I grow cabbage year-round?
- Yes, in mild climates or with season extension techniques.
- How do I prevent cabbage worms?
- Use row covers, companion planting, and hand removal.
- What’s the best variety for beginners?
- “Golden Acre” (small, fast-growing) or “Copenhagen Market.”