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Cabbage is a leafy black, red (purple) or white (pale pink) biennial plant that develops as an annual vegetable crop with its thick leafy heads.

It is grown from wild cabbage and refers to ‘cole crops’ or brassica, which implies that it is directly linked to broccoli and cauliflower, Brussels sprouts, and Savoy cabbage.

Cabbage weights typically vary from 0.5 to 4 kilograms (1 to 9 pounds).

The most popular are smooth-leafed, firm-headed green cabbages. Smooth purple cabbages and crinkle-leafed savoy cabbages in both colors are more uncommon. It’s a multi-layer herb.

Under long sunny days, such as those seen in high northern latitudes in summer, cabbages may develop very big.

As of 2012, the most substantial volume of cabbage was 62.71 kilograms (138.25 lb).

How To Grow Cabbage

Cabbage is a sturdy, leafy crop full of vitamins and other natural health benefits, making it a popular food in cultures around the world. Better still, with so many variations and shades, the cabbage appears just as amazing in your garden as it does on your table. Below are few ideas for growing cabbage in your garden.

  • Start cabbage seeds indoors 5-7 weeks before the last frost, and set out the seedlings when they are 4-6 weeks old.
  • The manure should be broadcasted, and an ample amount used, with a high-grade fertilizer in the cabbage rows.
  • The rows should be 4 feet apart, and the plants 2½ feet apart in the rows.
  • The closer you plant, the smaller the heads.
  • The soil must be rich and requires considerable moisture. Use a soaker hose to keep soil moist while plants get established. Avoid wetting the leaves.
  • Add a 3-inch layer of mulch to help retain moisture and regulate soil temperature.
  • Feed with a water-soluble plant food, such as Miracle-Gro® Performance Organics® Edibles Plant Nutrition, every seven days until harvest.
  • Weed carefully to avoid damaging the roots of your cabbage plants.
  • Cabbage is ready to harvest when the heads are tight, firm, and 4-10 inches in diameter.
  • Slice the stem just under the nose, use a small knife. Your cabbage tastes best right after harvest, but it can be kept in the refrigerator for up to two weeks, covered gently in plastic.
  • Before storage, make sure the head is dry. In chilly, damp areas, like a root cellar, cabbage can be stored for up to 3 months..
garden fresh cabbage

Cabbage Nutrition Information

Raw Cabbage, 1 cup chopped (89 grams)



Total lipid (fat)0.089


Fiber, total dietary2.22g
Vitamin C74.8mg
Calcium, Ca35.6mg
Magnesium, Mg10.7mg
Phosphorus, P23.1mg
Potassium, K151mg
Sodium, Na16mg
Energy (calories)91.7kcal
Carotene, beta37.4µg
Zinc, Zn0.16mg
Iron, Fe0.418mg

Garden Vegetables & Fruits Plant Preferences Profile

Specific Plant Growing Requirements and Information



Full Sun – Light shade

50 to 60 days from transplant

Can easily spread to 3 ft radius 

Sweet or mildly alkaline soil. The pH of the soil should be at least 6.5, but ideally higher

Cabbage plants are biennials, but if you are planning on saving their seeds, they are grown as annuals.

Cabbage Detailed Growing Information

Cabbage Seeds

It is of vital significance that good seed is planted. The cabbage differs too often and displays such a propensity to go back to unfavorable varieties that there are considerable disappointment and failure in all experiments with poorly chosen seed. The option of seed does not infrequently decide the size and production of the harvest.

Ideal Soil for Cabbage

Thick, loamy soil, which includes a lot of clay, is ideally adapted to this crop, which is a great eater. Significant quantities of manure are needed. Manure is better applied in a partially decomposed state, as fresh manure of any sort. (especially hog manure) It is likely to cause the disease or deformity known as club-root. The disease spores tend to be in fresh manure, while land too long with cabbage is likely to develop the same disease without the use of fresh manure of any type.

Caring for Cabbage Plants

The biggest care of raising cabbage is to keep them fed. Watering is also the secret to stopping them from breaking up. You would like the cabbage heads to fill up, but they’re not so quick to burst open.

Diseases In Cabbage

Diseases include the club foot, mentioned above, the disease called the black leg that produces dark patches on the stems and leaves, the black rot that attacks the veins to make them dark and foul-smelling, and the yellow (fusarium wilt) to makes the stunted, small eyes.

There’s not anything you can do while the cabbages become infected. You have to avoid such diseases by selecting disease-resistant varieties and not growing cabbages on the very same location year after year. Fungus spores may linger in the soil throughout the winter and reinfect new plantings.

How to Get Rid of Cabbage Worms

Cabbages are especially vulnerable to cabbage worms (caterpillars) as with all cabbage family species. To manage, periodically inspect the plants and detach worms by hand, smash them or drop them into a soapy water bowl. And, all through the growing season, powder plants with Bt (Bacillus thuringiensis), make sure to reapply after rainfall.

Slugs will also attack your cabbages as will cutworms.

How to Harvest Cabbage

Harvesting as the head shapes and becomes secure to the touch. Leave the leaves wide and around, and just cut the head. Cabbages may be kept in a root cellar for months, where the temperature is below 45 degrees F. and freezing.

Sweet & Sour Red Cabbage

Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Japanese
Servings: 6 People
Author: HKFoxtrot


  • Knife
  • Cutting Board
  • General Kitchen Frying Pan or Cast Iron Skillet


  • 1 head red cabbage
  • 4 slices bacon diced
  • 1/4 cup brown sugar
  • 2 tbsp. flour
  • 1/2 cup water
  • 1/4 cup vinegar
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 sm. onion sliced


  • Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice, about 10 minutes; drain.
  • Fry bacon, drain of fat all but 1 tablespoon bacon drippings.
  • Stir in sugar and flour, add water and vinegar, salt, pepper, and onion.
  • Cook for about 5 minutes or until thick.
  • Add bacon and sauce mixture to hot cabbage.
  • Stir gently and heat through.

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