Growing Cabbage- Benefits and Instructions

 

Benefits of Growing Cabbage

  • Ancient Roots- Cabbage has been cultivated for longer than almost any other vegetable on record, more than 6,000 years! 
  • Nutritional Profile - Vitamin C, A, B6, folate and iron.
  • Use in: Soups, stews, roasted, pickled, braised, kimchi, sauerkraut.
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Growing Instructions 

Culture:

Sun Exposure: Full sun, but will tolerate part shade.
Soil: Prepare a rich, loose soil that holds moisture well and has pH level of 6.0-6.5.
Moisture: Cabbage requires a consistently moist soil. While it won't tolerate sitting in wet, soggy soil, it needs regular watering to produce its leafy heads. Water in the morning to avoid water sitting on the plant's leaves, which encourages pests and diseases.
Planting: Transplants can be started in April for May planting. Transplant after 4-6 weeks. Direct seed in late spring, as seedlings can tolerate a light frost. Cabbage can be direct seeded up until mid-late June for a continuous harvest. 
Spacing: Plant 1 cabbage plant per square foot of growing space using Square Foot Gardening Method. Or plant in rows 32-36 inches apart.
Sow seeds: Plant seeds 1⁄4-1⁄2 inches deep

 

Harvesting:

Heads are ready when firm the interior is dense. Heads will split when over mature; rapid growth due to excess moisture and fertility will also cause splitting.

Storage/Preparation:

To store cabbage in the refrigerator, strip away the loose leaves and clip the cabbage so that a short stem remains. Next, wrap the head in a moist paper towel and put it into a perforated plastic bag. For optimal cold and moist storage that will keep your cabbage fresh for three to four months, store your cabbage in a root cellar, storing plant roots, head, and all. Place heads in rows either on shelves spaced several inches apart, or hang heads by a string from the ceiling. Or, store them on the floor wrapped in several layers of newspaper. Cabbage is also ideal for creating pickles and fermented sauerkraut.

Companions:

Carrots, beets, onions, parsnips, peas, dill, cilantro, celery.

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