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 Cabbage
is a hardy vegetable that grows especially well in fertile soils. There are
various shades of green available, as well as red or purple types. Head
shape varies from the standard round to flattened or pointed. Most
varieties have smooth leaves, but the Savoy types have crinkly textured
leaves.
Cabbage is easy to grow if you
select suitable varieties and practice proper culture and insect
management. Always regarded as a good source of vitamins, cabbage recently
has been shown to have disease-preventive properties as well.
Green cabbage is grown more
often than the red or Savoy types, but red cabbage has become increasingly
popular for color in salads and cooked dishes. The Savoy varieties are
grown for slaw and salads. Varieties that mature later usually grow larger
heads and are more suitable for making sauerkraut than the early varieties.
All the varieties listed here are resistant to fusarium
wilt ("yellows") unless otherwise indicated. All are
hybrid varieties unless marked OP, for open-pollinated variety.
Green Cabbage
Cheers
(75 days to harvest; solid round heads; tolerant to black rot and thrips)
Early
Jersey Wakefield (OP - 63 days; pointed heads; stands well; resists
splitting)
King
Cole (74 days; large; firm; extremely uniform heads)
Savoy Cabbage
Savoy
King (85 days to harvest; dark, green color; very uniform)
Savoy
Queen (88 days; 5 pounds; deep green color; good heat tolerance)
Red Cabbage
Red
Meteor (75 days to harvest; firm; good for all seasons)
Ruby
Ball (71 days; 4 pounds; slow to burst; resists both cold and
heat)
Transplant early cabbage soon
enough that it matures before the heat of summer. Many varieties are
available and two or three varieties with different maturities can provide
harvest over a long period. Hardened plants are tolerant of frosts and can
be planted among the earliest of cool-season garden vegetables. Cabbage is
easily transplanted from either bare-root or cell-pack-grown plants. Late
cabbage must be started during the heat of mid-summer, but it develops its
main head during the cooling weather of fall. It may be transplanted or seeded
directly in the garden. In summer, if possible, place seed flats or
seedbeds where some protection from the sun is available, either natural or
artificial. Try especially hard during this season to transplant on cloudy,
overcast or rainy days for minimizing shock from the direct sun of summer.
Space plants 12 to 24 inches
apart in the row, depending upon the variety and the size of head desired.
The closer the spacing, the smaller the heads. Early varieties are usually
planted 12 inches apart in all directions. Early varieties produce 1 to 3
pound heads and later varieties produce 4 to 8 pound heads. Sow cabbage
seed 1/4 to 1/2 inch deep. Keep the seeds moist and thin or transplant the
seedlings to the desired spacing. The plants removed may be transplanted to
another row or flat.
Use starter fertilizer when transplanting
and side-dress with nitrogen fertilizer when the plants are half grown.
Cultivate shallowly to keep down weeds. Ample soil moisture is necessary
throughout the growing season to produce good cabbage. Irrigation is
especially important in fall plantings to help the young plants withstand
the intense sunlight and heat of summer and to supply the developing heads
with sufficient water to develop quickly.
Cabbage can be harvested
anytime after the heads form. For highest yield, cut the cabbage heads when
they are solid (firm to hand pressure) but before they crack or split. When
heads are mature, a sudden heavy rain may cause heads to crack or split wide
open. The exposed internal tissue soon becomes unusable. Harvest and
salvage split heads as soon as possible after they are discovered.
In addition to harvesting the
mature heads of the cabbage planted in the spring, you can harvest a later
crop of small heads (cabbage sprouts). These sprouts develop on the stumps
of the cut stems. Cut as close to the lower surface of the head as
possible, leaving the loose outer leaves intact. Buds that grow in the
axils of these leaves (the angle between the base of the leaf and the stem
above it) later form sprouts. The sprouts develop to 2 to 4 inches in
diameter and should be picked when firm. Continue control of cabbage worms
and other pests. If this control cannot be maintained, remove and destroy
or compost the stumps, because they serve as a breeding ground for diseases
and insect pests.
Yellow
or fusarium wilt is a
relatively common disease that causes the leaves of plants to wilt and die.
The first sign of the disease is yellowing and browning of the lower
leaves. The plants are stunted before wilting occurs. Grow
yellows-resistant (YR) or yellows-tolerant varieties. Most modern hybrids
have this tolerance or resistance bred into them.
Blackleg and black rot are two diseases that cause severe losses.
The plants may be stunted, turn yellow and die. Blackleg is named for the
black cankers on the stem. The taproot often rots away. Black rot can be
recognized by large, V-shaped, yellow-to-brown areas in the leaves,
starting at the leaf edge. The veins turn black. Soft rot usually follows
black-rot infection.
Control is essentially the same
for blackleg and black rot. Both diseases are spread by seed, transplants
and insects. Buy seed that has been hot-water treated to kill the disease
organisms. Do not buy transplants that are wilted, are an unhealthy shade
of green, or have black spots on the stems or leaves.
When you find diseased plants in
the garden, collect the leaves, stems and tops; and burn or dispose of
them. Do not put diseased plants into the compost pile. Avoid cultural
practices (crowding, overwatering, planting in poorly drained soil and
inadequate insect control) that support the disease organisms of black rot
and blackleg. If possible, grow black-rot-resistant varieties.
Q.
What can I do to prevent my cabbage heads from splitting?
A. Splitting is caused by the
pressure of excessive water taken up after the heads are solid. Cutting the
roots (spading on two sides of the plant) or breaking the roots (lifting
and twisting the head to one side) can often reduce excessive splitting or
bursting, but it also damages the plant and requires that the head be
harvested relatively soon.
Q.
What causes cabbage to develop seedstalks rather than solid heads?
A. Cabbage plants
"bolt" (form premature seedstalks) when they are exposed to low
temperatures (35 to 45 degrees F) for extended periods. Such chilling may
happen if plants are set out too early or if an unseasonable blast of cold
assaults the garden. After the plants have stems as large as a pencil, they
are subject to this "cold conditioning," that initiates the
flowering response.
Q.
What is flowering cabbage?
A. Nonheading varieties of
cabbage (similar to flowering kale) have been developed for ornamental
uses. They have colorful white, pink or red rosettes of leaves surrounded
by green or purple outer leaves. Most colorful during cool fall weather,
they should be started in early summer to midsummer and set out with fall
and winter plantings of regular, heading varieties of cabbage. Flowering
cabbage (and flowering kale) are edible as well as ornamental.
Q.
Why do butterflies fly around my cabbage plants?
A. Those butterflies (white or
brown) are probably the moths of cabbage worms. They lay eggs on the
plants. The eggs hatch into the worms that cause considerable damage unless
controlled. Most control strategies are aimed at the developing larvae
rather than the mature moths themselves.
Q.
What causes large, lumpy swellings of my cabbage roots? The plants also are
stunted.
A. Swellings and distorted
roots on stunted, wilted plants may be symptoms of clubroot disease. This
disease is caused by a fungus that remains in the garden soils for many
years once it becomes established. It is spread by movement of infested
soil and infected transplants. Other related cole crops (like broccoli and cauliflower)
also may become infected. If you suspect that you have clubroot disease in
your garden, ask your
local Extension office for help. If, in fact, you have clubroot in a
location, destroy infected plant parts (including the roots) and for at
least 4 years avoid planting any member of the cabbage family there,
including radishes, turnips and ornamental relatives of cabbage.
Harvest large, unsplit heads of
green cabbage. Look for tight, heavy heads, free of insects and decay.
Fresh, uncut heads of cabbage can be stored in the refrigerator for up to two
weeks. Cover loosely with a plastic bag or use perforated bags. Do not wash
cabbage before storing, the extra moisture will hasten deterioration.
Green
cabbage — Green cabbage is sometimes called Dutch White. The
outer leaves are dark green and the inner leaves are smooth and pale to
medium green. If you plan to eat the cabbage raw, use within a few days.
Cabbage that you plan to cook can be stored in the refrigerator for about
two weeks.
Savoy
cabbage — Crinkly, with waves of blue-green leaves, Savoy
cabbage is a beautiful sight growing in the garden. These thin, richly
flavored leaves are ideal served raw in salads or cooked. Cooked Savoys do
not have the strong sulfur odor of green cabbage. Savoy only keep for about
4 days in the refrigerator so buy it when you plan to use it.
Red
cabbage — This variety is usually smaller and denser than heads
of green cabbage. The flavor of red cabbage is slightly peppery and it is
very susceptible to color change. Cook red cabbage with vinegar (or other
acidic ingredient) or it will turn an ugly blue-gray color. Always use
stainless steel knives and cookware when preparing red cabbage to prevent
color changes.
There are literally hundred of
varieties of cabbage. The most popular varieties in the United States are
green cabbage and bok choy. As with broccoli, cabbage is a cruciferous
vegetable and may reduce the risk of some forms of cancer including
colorectal cancers. Cabbage is also high in beta-carotene, vitamin C and
fiber. Other substantial nutrients in a half cup cooked cabbage include the
following.
Nutrition Facts (1/2 cup
cooked green cabbage)
Calories 16
Dietary fiber 2.9 grams
Carbohydrates 3.6 mg
Vitamin C 18.2 mg
Cabbage is king of the
cruciferous vegetable family. Sadly, many think of cabbage as an
odoriferous and unpleasant vegetable. Cooked cabbage has been wrongfully
accused of smelling-up kitchens and hallways everywhere. But don't blame
the cabbage, blame the cook. The notorious odor problem is a result of over
cooking. Cabbage contains isothiocynates that break down into smelly sulfur
compounds during cooking. The reaction is even stronger in aluminum pans.
The longer the cabbage is cooked the more smelly the compounds become. The
solution; a brief cooking time. Cook just until tender and use stainless
steel pots and pans.
There is another adverse effect
associated with cabbage — gas. Bacteria that live naturally in the
intestinal tract degrade the dietary fiber (indigestible carbohydrates) in
cabbage, producing gas that some find distressing. In spite of this
unpopular side effect, cabbage offers huge benefits that cannot be ignored.
One medium head (2-1/2 pounds)
of green cabbage yields 9 cups shredded raw and 7 cups cooked. The top
portion of the cabbage head is more tender and shreds easier than the
bottom. If it is practical, cut the head horizontal and use the top, raw in
salads and slaw and use the bottom half in cooked recipes.
The most popular and successful
method of preserving cabbage is pickling. Kimchee and sauerkraut are
fermented, pickled products which take days to make. Both are made by
immersing shredded cabbage in a salt solution strong enough to kill off
pathogens while allowing beneficial bacteria to grow. Follow the
instructions precisely. If too little salt is used, the cabbage spoils; too
much salt prevents fermentation.
Small
Scale Sauerkraut
This recipe is very easy, and
it does not take all day and a bushel of cabbage. You can make 2-3 quarts
of sauerkraut from one medium head of green cabbage. Spices such as juniper
berries, dill seed and garlic can be added to the cabbage, if desired.
- 9
cups shredded green cabbage
- 1/4
cup pickling salt
- 2
to 3 quart size jars
Trim dark, limp outer leaves
and wash the cabbage.
Remove the central core.
Using a food processor (slicing blade not grating) or a kraut cutting
board, thinly shred. As you slice, measure 9 cups into a large nonreactive
bowl.
Sprinkle salt over shredded
cabbage. Using clean hands, mix well.
Let stand at room
temperature for 2 hours. In the meantime, sterilize jars. (To sterilize
jars, place them in a large pot, cover with warm water and bring to a
rolling boil. Boil hard for 15 minutes. Leave jars in hot water until ready
to use.)
Rinse, drain and rinse
again.
Pack wet cabbage into
sterilized quart jars.
Pack (using a wooden spoon
or pestle) firmly and keep packing down until liquid rises to cover the top
of the cabbage. Spices may be added between the layers of cabbage. Leave at
least one inch of head space at the top of each jar. More space is okay.
Wipe away any stray pieces
of cabbage not under the liquid inside the jar. Crumple a large piece of
plastic wrap and force it into the jar to exclude air from reaching the
cabbage in the space left inside of the jar. Use more than one piece if
necessary. Seal loosely with two piece medal canning lid but (do not
tighten screwband).
Place the jars in an area
where the temperature stays at 69-72°F. This is the ideal temperature for
fermentation. Check the sauerkraut every few days for froth. There should
be no froth if plastic is keeping air away from the cabbage. If froth
forms, remove it with a metal spoon and place a fresh piece of plastic wrap
in the jars.
Fermentation should cease in
2-4 weeks. The sauerkraut is ready when no more air bubbles are at the
surface of the cabbage. The smell will be pleasantly pungent and pickled.
If sauerkraut is too salty,
rinse it just before using. Rinse only the amount you intend to use.
Store the remainder in the
refrigerator. It will keep for several months.
Cabbage flavor is compatible
with many herbs and spices. Steamed cabbage can be seasoned with anise,
basil, caraway and celery seeds, dill, mustard, fennel, nutmeg, oregano,
black pepper, savory and tarragon.
Braised
Green Cabbage with Garden Vegetables
If you are lucky, the cabbage,
green bell peppers and onions will all come from your garden. This recipe
can be cut in half by using only half a head of cabbage.
- 1
head green cabbage (about 2 1/2 lbs), shredded
- 1
medium onion, chopped or 4 green onions chopped with green tops
- 1
medium bell pepper, cut into 1/2 inch squares
- 1 teaspoon
crushed red pepper flakes (optional)
- 2
cloves garlic, chopped
- 1/4
cup olive oil or peanut oil
- 1
cup water or chicken stock
- salt
and pepper to taste
Have all ingredients ready
before you start to cook. Remove any decaying outer leaves and wash
cabbage; remove core. Remove dark green leaves, cut away tough ribs, roll
together into a scroll and cut across into thin shreds. Set aside. Cut
cabbage into quarters and shred thinly. Set aside separate from dark green
outer leaves. Chop onions and bell pepper and set aside. Peel and smash
garlic cloves with side of knife, chop coarsely, set aside.
Use a large (5 quart) stainless
steel Dutch oven or pan with lid or use a nonstick surface wok. Heat pan
over medium high heat for a few seconds until hot. Add oil to hot pan,
immediately add onions and bell peppers and stir for about one minute. Add
shredded dark green cabbage, stir for another 30 seconds. Add crushed red
pepper and garlic, continue to cook and stir for 15 seconds. Do not allow
garlic to brown. Add two handfuls of cabbage stirring for about 30 seconds,
continue adding cabbage and stirring at 30 second intervals until all of
the cabbage is in the pot. Add water or chicken stock, cover immediately
and continue cooking for 10 minutes. Stir occasionally to keep from
sticking. Add more water if necessary. When cabbage is done, almost all of
the liquid will have cooked away.
Makes six servings.
Savoy
Slaw with Buttermilk Dressing
This slaw can be made using all
green cabbage or any combination of green, red and Savoy.
Buttermilk Dressing
- 3/4
cup buttermilk
- 1/2
cup mayonnaise or low fat mayonnaise
- 1
tablespoon sugar
- 2
teaspoons grainy mustard
- 1/4
teaspoon celery seed
Combine all ingredients in a
pint size jar or small bowl and refrigerate. The dressing can be prepared
up to three days in advance.
- 9
cups Savoy cabbage, thinly shredded
- 1
cup red cabbage, thinly shredded
- 1/2
cup grated carrots
- 2
scallions, chopped include green tops
Mix vegetables together in a
large bowl. Toss with hands. Add dressing, toss using two spoons,
refrigerate. Makes six servings.
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