Cabbage

Cabbage is a "cole" crop along with broccoli, cauliflower, kale, brussel sprouts. These crops are all members of the plant family Brassicaceae. Cole crops are all descendants of the same wild variant of Brassica oleracea whose morphology (edible parts) has been changed by selective events at the hands of human plant breeders. Note that Chinese cabbage is a different Brassica species with a similar form.

Cabbage is a biennial: it produces seed in the second season after planting. Cabbage is typically open-pollinated, though many hybrid varieties are available. When growing Cabbage for seed other cole crops need to be separated in space or time to prevent cross-pollination. However, as a food, it is harvested for the vegetative "head" in the first growing season.

Red (Purple, f. rubrum) and White (Green, f. alba) Cabbage make up the capitata group within B. oleracea. Savoy (crinkle-leaf) Cabbage is from the different, but related, sabauda group.

Cultural conditions
Brassicas are heavy feeders. They should be planted in a plot where soil test P and K are optimum or above-optimum. An N source should be applied in the rootzone at planting and provided as a supplement every few weeks during the growing season.

Minimum germination soil temperature is 40 degrees F. Optimal germination range is 55-95 degrees. Optimal growth temperature is 77 degrees.

Seedling emergence takes on the order of 15 days at 50 degrees, 9 days at 59 degrees, 5 days at 77 degrees.

Early varieties of Cabbage mature roughly 65 days from emergence. Midseason Cabbage matures around 80-85 days. Late season Cabbage typically matures between 105 and 120 days.

Pest Management
Cabbage and other cole crops are particularly susceptible to several worms/moths: thediamondback moth, the cabbage looper and the imported cabbageworm. Flea beatles may be a concern on tender, newly emerged seedlings but are unlikely to cause economic damage at later stages.

Harvest
The "head" of cabbage is a large round structure made of enlarged nested leaves (see cross section to left)

Exposure to hoarfrost is good for cabbage. After one month in the cold, the sugar content is doubled.

You should use a sharp knife to cut off the head by slicing a few centimeters down the stem. Take care not to damage the outer leaves which are tough and protect the comparatively tender inside of the head.

Later season varieties tend to produce larger heads. Early types are on the order of 1-3#. Later-maturing types can be more on the order of 4-8#!

Preservation by Fermentation (Sauerkraut and Kimchi)
Lactic acid fermentation is a time-tested method for the preservation of cabbage. Sauerkraut is common in the European tradition. Kimchi is the national dish of Korea of which Chinese cabbage is a primary component.

Varieties
There are open pollinated and hybrid cabbages available for fresh consumption and storage. Hybrids may have a shorter time to maturity. Large-headed varieties should be planted with ample space (e.g. three seeds every 18 inches apart, thinning to one plant)

Kaitlin (F1) is a mid-term storage variety well-suited to making sauerkraut.

Red Express (OG) is a very early, red (purple) variety recommended for Northern areas.