Cabbage is a cool season vegetable that prefers sunny locations and fertile, well-drained soil.  For more information on cabbage, click here.

VARIETIES: Golden Acre, Ruby Ball, Savoy Ace and Danish Ball Head have excellent production, eating quality and storage potential. 

CULTIVATION:

Soil Preparation:

Before planting, incorporate 2 to 4 inches of well-composted organic matter and apply 4 to 6 cups of all purpose fertilizer per 100 square feet.  For more information on soil preparation, click here.

Planting:

  •  Seeded or transplanted cabbage should be placed 12 to 18 inches between plants in the row and rows 2 to 3 feet apart. 
  • Cabbage grows best when temperatures do not exceed 80°F and is not seriously damaged by temperatures down to 25°F. 
  • High temperatures reduce growth, decrease quality and may cause internal tipburn to form.

Irrigation: Water cabbage deeply and infrequently while trying to maintain even soil moisture.  About 1 to 2 inches of water are required per week.  Use drip irrigation, if possible, to conserve water.  Applying mulch around the plant also helps conserve soil moisture and reduces weed growth.  Moisture fluctuations during heading will cause mature heads to split open.  For more information on watering, click here. 

Fertilization:  Apply ½ cup per 10 feet of row with a nitrogen-based fertilizer four weeks after planting or thinning to encourage plant growth.  Avoid applying additional nitrogen after heads begin to form.  High nitrogen levels at this time cause loose heads and splitting to occur.  Place the fertilizer 6 inches to the side of the plant and irrigate it into the soil.  For more information on fertilizing, click here. 

Harvest:  Cabbage heads should be harvested when the heads reach full size and are firm and compact.  Cut the stem below the head, leaving two or three wrapper leaves for protection.  Cabbage can be stored for two to six months.  Avoid storing it with apples, pears or other ethylene producing fruits as bitter flavors will develop.