CyberSalad: Garden Pursuits: Vegetables: Cabbage

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Brassica oleracea capitata

All cabbages are globular and are grown for their tightly compressed leaves, but there are three main types--green foliaged cabbage, with smooth green leaves; red cabbage, with purplish red leaves; and savoy cabbage, with crinkly green leaves. All need cool temperatures.
Sow seeds in groups of 3 or 4 in a spot, ½ inch deep. When the seedlings are 1 inch tall, cut off all but the strongest plant in each group. Protect seedlings from cutworm injury by slipping paper collars around the plant. Fertilize at 3-4 week intervals. Keep soil uniformly moist to prevent heads from splitting. Cabbage roots lie very near the soil surface, so cultivate shallowly. Pick cabbages when the heads are firm by cutting them off at the base of the stalk.

	'Early Flat Dutch', Heat tolerant variety produces firm, flattened heads. Tasty for use in coleslaw, sauerkraut, or cooking in a variety of dishes (boiled or stir fried). Heads mature to best quality in cool weather. Harvest when firm. Matures in 85-95 days.
	'Early Jersey Wakefield', Heirloom. Very early cabbage. Solid, sweet, and tender, with a compact conical head, 5-7 inches in diameter. Delicious raw or cooked. Perfect for small gardens, due to its size. Matures in 70-80 days.

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Site launched January 1, 2000.
Site updated September 1, 2007.