Start your own cabbage patch

Cabbage (Brassica oleracea var. capitata) is a crop that takes time to develop. So it will take up a fair amount of space in the garden for some time. But cabbage is a versatile vegetable that can be used in many dishes immediately, or preserved as sauerkraut.

There is a surprising diversity of cabbage varieties out there, including the Asian varieties which we will treat in a separate post. And they represent a variety of textures and colors.

Savoy cabbage, originating in Italy, has deep green crinkly leaves and is considered the most tender and sweet. The head is less compact, due to the wrinkled leaves, but looks similar to green cabbage. It is the better choice for stuffed cabbage since the leaves are more pliable and stand up to longer cooking times, but is also great raw in coleslaw.

Red or purple cabbages take longer to mature, so these types are generally not as tender as green or white varieties. Most often, pickled raw shredded red cabbage also makes a striking addition to coleslaw and traditional green salads. Red cabbage can be used interchangeably in most standard cabbage recipes, but be aware that the color will leach into any other ingredients. Cooked, purple cabbage isn’t as sexy, as it tends to turn a grey or bluish color that is not as pretty.

Portugal cabbage originates from the Mediterranean region. The plant features large, spread and ribbed leaves but forms no head; the rib part of the leaf and the top of the stem are the parts that are eaten. 

Start seed indoors as early as August and plant out in fall. Give the proper space (depending on the variety) to allow the head to form. Full to part sun is best with amended garden soil, and even moisture. Feed occasionally with organic plant food. Cabbage LOVES our cool season and frost will not harm the leaves at all.