Growing Cabbage
Cabbage, in one form or another, has been around since 4,000 B.C, with evidence of cultivation in the Shensi province of China. It can be enjoyed fresh in a slaw salad, cooked in a great dish like corned beef and cabbage, or fermented into sauerkraut or kimchi. However you like to eat it, cabbage comes in several forms and can be planted in late summer or spring, depending on your location. In our video on Growing Organic Cabbage, Tricia shows just how easy it is to grow cabbage.
Types of Cabbage

- Savoy - Crinkled leaves that form heads, very frost-tolerant.
- Green - Produces tight heads, a traditional type found in grocery stores. Try the Golden Acre variety, ideal for small gardens.
- Red - Beautiful red leaves that form tight heads. Good for coleslaw, soups, and pickling. Try Express Red.
- Chinese Cabbage - Bok Choy and Pak Choi do not form heads but have thick stems and green leaves with a mild mustard flavor. Try Baby Pak Choi Shanghai.
When to Plant Cabbage
Cabbage can be started in the spring or summer. For spring, start indoors 8-10 weeks before the last frost and transplant when the plants have 5-6 true leaves. For summer, sow seeds 10-12 weeks before the first fall frost. Use shade cloth in hot areas to protect your plants.
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Harvesting Cabbage
Harvest heading cabbage when firm; avoid waiting too long to prevent cracking. Pak Choi can be harvested by cutting outer leaves or the entire plant at maturity. Store harvested cabbage in the refrigerator for weeks or in a root cellar for months.
Grow some cabbage as a spring or fall crop and grow organic, for life!