Grow Cabbage

Here is a page on how to grow cabbage from seed in your backyard garden in both the spring and in the fall.

Let me tell you something exciting about growing cabbage – it's one of the most rewarding vegetables you can grow in your backyard garden.

Cabbage is a cool-season crop that absolutely thrives when temperatures are mild. Unlike tomatoes or peppers that love the heat, cabbage actually prefers the cooler weather of early spring and fall. This makes it perfect for extending your gardening season beyond the hot summer months.

Grow Cabbage - 11/3-11/9/2025

When you grow cabbage in your garden from seed, you're not just planting a vegetable; you're starting a journey that ends with delicious, nutritious meals on your table. I remember the first time I harvested a perfect head of cabbage from my garden, and the sense of accomplishment was incredible.

You might be wondering why you should bother growing cabbage when you can just buy it at the store. Well, homegrown cabbage tastes completely different from store-bought varieties. It's fresher, crisper, and has a sweetness that you just can't find in cabbages that have traveled hundreds of miles to reach your grocery store.

How to Grow Cabbage in Your Garden from Seed: A Complete Guide

David's Garden Seeds® offers seeds for excellent cabbage varieties that are perfect for home gardeners. Their seeds are reliable, and when you start with quality seeds, you're already setting yourself up for success. Quality matters when you're investing time and effort into your garden.

Grow Cabbage - Understanding Different Types of Cabbage

Before you start planting, you need to know that not all cabbages are created equal. There are several types of cabbage, each with its own characteristics, growing requirements, and culinary uses. Let's explore the wonderful world of cabbage varieties.

Green cabbage is probably what comes to mind when you think of cabbage. It's the most common type, with smooth, tightly packed leaves that form a round head. Green cabbage is incredibly versatile in the kitchen and stores exceptionally well.

Red cabbage, also called purple cabbage, has beautiful deep purple-red leaves. It's packed with even more nutrients than green cabbage, particularly antioxidants. The color makes it stunning in salads and slaws, and it adds a gorgeous hue to any dish.

Savoy cabbage has crinkled, textured leaves that are more tender than regular green cabbage. The leaves are looser and more delicate, making it perfect for dishes where you want a softer texture. Many people find Savoy cabbage easier to digest than other varieties.

Napa cabbage, also known as Chinese cabbage, has an oblong shape with pale green, frilly leaves. It's milder and sweeter than regular cabbage and is commonly used in Asian cuisine. If you love stir-fries and kimchi, Napa cabbage is your friend.

Early season cabbages mature quickly, usually in about 50-60 days. These are perfect for spring planting when you want to harvest before the summer heat arrives. They tend to be smaller but are incredibly tender and sweet.

Late season or storage cabbages take longer to mature, often 80-100 days, but they form larger, denser heads that can be stored for months. These are ideal for fall planting and winter storage, giving you fresh cabbage well into the cold months.

Grow Cabbage - Starting Cabbage from Seed

Growing cabbage from seed gives you more variety options and is more economical than buying transplants. Plus, there's something deeply satisfying about nurturing a plant from its very beginning. When you grow cabbage in your garden from seed, you control every aspect of its development.

You can start cabbage seeds indoors or direct sow them in your garden. For early spring crops, I recommend starting seeds indoors about 6-8 weeks before your last expected frost date. This gives your seedlings a head start and protects them from unpredictable early spring weather.

For fall crops, you can either start seeds indoors in mid-summer or direct sow them in your garden. I've had success with both methods, but direct sowing in summer can be tricky because the soil is warm and cabbage seeds prefer cooler conditions.

To start seeds indoors, fill seed trays or small pots with quality seed-starting mix. Plant seeds about ¼ inch deep and keep the soil consistently moist. Cabbage seeds germinate best at temperatures between 60-70°F.

You should see sprouts emerging within 5-10 days. Once they pop up, make sure they get plenty of light. A sunny windowsill works, but a grow light is even better to prevent leggy, weak seedlings.

When your seedlings develop their first true leaves (the second set of leaves that appear), you can transplant them into larger containers. This gives their roots more room to develop before they go into the garden.

Grow Cabbage - Preparing Your Garden for Cabbage

Cabbage plants are heavy feeders, meaning they need nutrient-rich soil to produce those beautiful, dense heads. Before planting, work plenty of compost or well-rotted manure into your garden bed. I usually add about 2-3 inches of compost and mix it thoroughly into the top 6-8 inches of soil.

Cabbage prefers slightly acidic to neutral soil with a pH between 6.0 and 7.5. If you're not sure about your soil pH, it's worth getting a soil test. Your local extension office can usually help with this, and it's an inexpensive way to ensure your garden success.

Choose a location that gets at least 6 hours of direct sunlight daily. While cabbage tolerates partial shade better than many vegetables, it still needs good light to form solid heads. More sun generally means bigger, better cabbages.

Good drainage is essential. Cabbage doesn't like to sit in waterlogged soil, which can lead to root rot and other diseases. If your soil is heavy clay, consider building raised beds or adding lots of organic matter to improve drainage.

Grow Cabbage - Transplanting Cabbage Seedlings

Before moving your indoor-started seedlings to the garden, they need to be hardened off. This means gradually exposing them to outdoor conditions over 7-10 days. Start with just an hour or two outside in a protected spot, then gradually increase their time outdoors.

For spring planting, transplant your seedlings when they're about 3-4 inches tall and have several true leaves. The soil temperature should be at least 40°F, and all danger of hard frost should have passed. Light frosts won't hurt established cabbage plants, but they can damage tender seedlings.

Space your cabbage plants 12-24 inches apart, depending on the variety. Early, smaller varieties can be closer together, while large storage cabbages need more room. I've learned that proper spacing is crucial – crowded plants compete for nutrients and are more susceptible to disease.

Dig holes slightly larger than your seedling's root ball. Plant them at the same depth they were growing in their containers, or slightly deeper. Firm the soil around each plant and water thoroughly to eliminate air pockets around the roots.

For fall crops, plant your seedlings in mid to late summer, typically 6-8 weeks before your first expected fall frost. The exact timing depends on your climate and the variety you're growing. Check the days-to-maturity on your seed packet and count backward from your first frost date.

Grow Cabbage - Caring for Growing Cabbage Plants

Consistent watering is absolutely critical for growing great cabbage. These plants need about 1-1.5 inches of water per week, either from rain or irrigation. Inconsistent watering can cause heads to split or fail to form properly.

I prefer to water deeply and less frequently rather than giving shallow, frequent waterings. This encourages roots to grow deeper, making plants more drought-resistant. Early morning watering is best because it allows leaves to dry during the day, reducing disease risk.

Mulching around your cabbage plants helps retain moisture, suppress weeds, and keep soil temperatures more consistent. I use 2-3 inches of organic mulch like straw or shredded leaves, keeping it a few inches away from the plant stems to prevent rot.

Cabbage plants benefit from regular feeding throughout the growing season. I side-dress my plants with compost or a balanced organic fertilizer every 3-4 weeks. You can also use a diluted liquid fertilizer every two weeks if you prefer.

Watch out for common cabbage pests like cabbage worms, aphids, and flea beetles. Cabbage worms are the larvae of white butterflies you'll see fluttering around your garden. They can quickly devour cabbage leaves if left unchecked.

Row covers are your best defense against many cabbage pests. Install them right after transplanting and keep them in place until harvest. The covers create a physical barrier that prevents pests from reaching your plants while still allowing light, air, and water through.

If you notice cabbage worms despite your best efforts, you can handpick them off or use Bt (Bacillus thuringiensis), an organic pesticide that specifically targets caterpillars without harming beneficial insects.

Diseases like black rot and clubroot can affect cabbage. Prevention is key – practice crop rotation, never planting cabbage family crops in the same spot more than once every three years. Good air circulation and avoiding overhead watering also help prevent disease.

Grow Cabbage - Harvesting Your Cabbage

Knowing when to harvest cabbage takes a bit of practice, but you'll get the hang of it. Most cabbages are ready when the heads feel firm and solid when you squeeze them gently. The size will depend on the variety, but don't wait too long or heads may split.

To harvest, use a sharp knife to cut the head at its base, leaving the outer leaves and stem in the ground. Sometimes, if you leave the stem and roots in place, small secondary heads will form that you can harvest later.

For spring cabbage, try to harvest before temperatures consistently reach the 80s. Heat causes cabbage to bolt (go to seed) and become bitter. Fall cabbage can handle light frosts, which actually improve its flavor by making it sweeter.

If you're growing storage varieties for winter keeping, harvest them before hard freezes arrive. A light frost is fine and even beneficial, but temperatures below 25°F can damage the heads.

Grow Cabbage - How to Store Cabbage

Proper storage is crucial if you want to enjoy your homegrown cabbage for months after harvest. When you know how to store cabbage correctly, you can have fresh vegetables well into winter. This is one of the great advantages of growing storage varieties.

For short-term storage, simply place unwashed cabbage heads in your refrigerator's crisper drawer. They'll keep for several weeks this way. Don't wash cabbage until you're ready to use it, as excess moisture can promote rot.

For long-term storage, you need a cool, humid environment. A root cellar is ideal, but a basement, garage, or even a spare refrigerator works well. The temperature should be between 32-40°F with high humidity (90-95%).

When storing cabbage long-term, leave a few outer leaves on the head and keep some of the stem attached. This protective layer helps prevent moisture loss. Check stored cabbages regularly and remove any that show signs of decay.

You can also store cabbage by hanging it. Pull up the entire plant, roots and all, and hang it upside down in your storage area. This traditional method works surprisingly well and can keep cabbage fresh for several months.

Grow Cabbage - Raw Preparations

One of the best things about cabbage is its incredible versatility in the kitchen. You can eat it raw, cooked, or fermented, and each method brings out different flavors and textures. When you cook with cabbage, you're working with a vegetable that's been a staple in cuisines around the world for thousands of years.

Raw cabbage is crunchy, slightly peppery, and refreshing. The most popular raw preparation is coleslaw, which is perfect for summer barbecues and picnics. To make basic coleslaw, thinly slice cabbage, add shredded carrots, and toss with a dressing made from mayonnaise, vinegar, sugar, and seasonings.

For a lighter version, try a vinegar-based slaw instead of a creamy one. Mix shredded cabbage with a dressing of apple cider vinegar, olive oil, a touch of honey, salt, and pepper. This style of slaw is tangy, refreshing, and pairs wonderfully with rich, fatty foods.

Raw cabbage is also fantastic in salads. Thinly slice red or green cabbage and mix it with other fresh vegetables, nuts, and a zesty dressing. The crunch of raw cabbage adds great texture to any salad.

You can use cabbage leaves as wraps for a low-carb alternative to tortillas or bread. Blanch large outer leaves briefly to make them pliable, then fill them with your favorite ingredients – ground meat, rice, vegetables, or whatever you like.

Grow Cabbage - Cooking with Cabbage

Cooked cabbage transforms completely from its raw state. It becomes tender, sweet, and develops a rich, complex flavor. One of my favorite ways to prepare cabbage is roasting cabbage steaks. Simply slice the cabbage into thick rounds, brush with oil, season with salt and pepper, and roast at 400°F until the edges are caramelized and crispy.

Sautéed cabbage is quick, easy, and delicious. Slice cabbage thinly, heat some butter or oil in a large skillet, add the cabbage with some onions, and cook until tender and lightly browned. Season with salt, pepper, and a splash of vinegar at the end for brightness.

Cabbage is essential in many traditional dishes. German cuisine features braised red cabbage with apples and vinegar, which is sweet, tangy, and pairs perfectly with pork or sausages. Cabbage rolls, found in many Eastern European cuisines, consist of cabbage leaves wrapped around a savory filling and simmered in tomato sauce.

Asian cuisines use cabbage extensively in stir-fries. The key is to cook it quickly over high heat so it stays slightly crisp. Napa cabbage is particularly good for this, but regular green cabbage works too.

Cabbage makes excellent soup. Whether it's a simple cabbage and potato soup or a hearty borscht with beets and cabbage, this vegetable adds body, nutrition, and flavor to any soup pot.

Grow Cabbage - Fermenting and Preserving Cabbage

Fermenting cabbage to make sauerkraut is one of the oldest preservation methods and creates a probiotic-rich food that's incredibly good for your gut health. To make basic sauerkraut, thinly slice cabbage, massage it with salt until it releases liquid, pack it tightly into a jar, and let it ferment at room temperature for several weeks.

The fermentation process transforms cabbage into something tangy, complex, and deeply flavorful. Homemade sauerkraut tastes nothing like the canned stuff from the store. You can add caraway seeds, juniper berries, or other spices to customize the flavor.

Besides fermentation, you can preserve cabbage by freezing or canning. Blanched cabbage freezes reasonably well, though it loses some of its crisp texture. Canning is great for making pickled cabbage or preserving cooked cabbage dishes.

When you grow cabbage in your garden from seed and then preserve it, you're creating a sustainable food source that connects you to traditional foods and ensures you have nutritious vegetables available year-round. There's something deeply satisfying about opening a jar of homemade sauerkraut in the middle of winter, knowing you grew the cabbage yourself from a tiny seed.

Monday, November 3, 2025

Good morning. I slept fairly well but each time I woke up, my leg was hurting from yesterday's injury. It is 50° and cool, not yet 7am. I have been up for an hour trying to get last week's page completed.

Tuesday, November 4, 2025

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