Description
Cabbage (Brassica oleracea capitata)
Cabbage is a versatile cool season vegetable available in green, red, pointed, round, and frilly-leafed varieties. From compact heads to large traditional types, cabbages are easy to grow and highly productive in home vegetable gardens.
In the Kitchen
Cabbage can be enjoyed raw in salads and slaws, steamed, stir-fried, roasted, added to soups and stews, or fermented into sauerkraut. Tender young leaves are especially delicious in wraps and fresh salads.
Cultivation & Harvesting
Cabbages thrive in full sun and rich, well-drained soil enriched with compost.
- Feed regularly with a nitrogen-rich fertiliser
- Water well while heads are forming
- Mulch to retain moisture and suppress weeds
- Space plants according to their mature size
- Harvest when heads feel firm and compact
Most varieties are ready to harvest 10 to 16 weeks after transplanting. For continuous crops, plant seedlings every 3 to 4 weeks.
Health Benefits
Cabbage is rich in vitamins A, B, C, E, and K, as well as calcium, potassium, fibre, and antioxidants. It supports healthy digestion, heart health, immunity, and overall wellness.
In the Garden
Excellent companion plants for cabbage include dill, celery, borage, chamomile, caraway, and petunias, which help improve growth and deter pests naturally.
