Cabbage

Picking Cabbage plant Cabbage originated nearly 2,000 years ago in the Mediterranean region. There are many types of cabbage grown in the world. Varieties of cabbage include red cabbage, Bok Choy, and Napa cabbage among other varieties. Cabbage is a heading vegetable that requires about half of a growing season to fully develop. Heads can be round, flat, or pointed. It can be grown in the spring or fall in Kansas however cabbage is intolerant of our summer heat so choose a shorter-maturity cabbage if growing in the spring. With good management practices, the average yield per 10-foot row of cabbage is 5-6 heads. Para información en español, visite este sitio web.

How to Grow

Select a variety with shorter days to maturity and heat tolerance for best success. Set cabbage plants in late March to early April or in late July or early August for a fall planting. If there is not a local source of transplants for a variety that meets the needs of your garden, it will be necessary to start seeds indoors in February to be planted out in March. For a fall garden, transplants should go in by at least the 3rd or 4th week of July, if not slightly earlier. This means that seeds would need to be started indoors in mid-June at the latest. Cabbage plants should be spaced 12 to 18 inches apart. Closer spacing will result in smaller, but more numerous heads.

Sunlight: Cabbage prefers full sun and should receive at least 7 hours of sunlight per day. If possible provide shade during the heat of the day.
Temperature: Once acclimated cabbage will tolerate temperatures below freezing but does not like the heat of the summer.
Watering: Most cole crops, such as cabbage, have shallow root systems and require weekly irrigation if rainfall doesn’t provide one inch of water per week.
Soil and Fertilization: Cole crops, like cabbage, perform best in fertile, moist, well-drained soils. An ideal soil pH is between 6 and 7. Apply 1-2 pounds of all-purpose garden fertilizer, such as 10-10-10, per 100 square feet, and incorporate it into the top 4-6 inches of soil before planting. About 3-4 weeks after planting, broadcast a small amount of an all-purpose garden fertilizer in a band along one side of each row.
Pests and Diseases: Cabbage worms and other insects are some of the biggest pests of cabbage. The easiest way to prevent these insect issues is to use floating row covers over the top of the plants to exclude the pests. Over-fertilization of cabbage plants can increase the severity of aphid infestations. Flea beetles eat small, round holes in the foliage, resulting in “shot hole” damage. Adults are tiny, shiny, black beetles. They possess large hind legs that enable them to jump.

Harvest and Storage

cabbage head Cabbage is ready for harvest when the head is fully formed and dense. This timing is variety dependent but typically is around 60-100 days after planting. This can be judged by pressing or squeezing the head to indicate firmness. Waiting too long may result in heads that split, especially after rainfall or irrigation. The size of the head will vary with variety, soil fertility, and plant spacing. Cabbage may be placed in a perforated plastic bag and stored in the refrigerator for two to four weeks. Cabbage may be stored for up to three to four months when placed in a cool (32°F), moist (95% to 100% relative humidity) location, such as a root cellar.

Recipes

Cabbage is high in vitamin C, which helps heal cuts and wounds. It is also a good source of fiber, which helps to maintain bowel function. Choose firm heads of cabbage that have glossy, light green leaves and are not damaged. The stem end should look healthy, trimmed and not dry or split.

Egg Roll in a Bowl

Ingredients	Directions
½ pound ground beef 1 Tbs garlic, minced ½ cup carrots, matchstick 2 Tbs low sodium soy sauce 1 Tbs ginger (1 teaspoon ground ginger) ½ tsp red pepper flakes 14 oz coleslaw mix ½ cup green onions	Brown ground meat in a skillet until cooked through. Drain any fat as needed. Add in garlic and carrots and sauté for 2-3 minutes. Stir in soy sauce, ginger and red pepper flakes. Add in coleslaw and stir. Sauté in pan until coleslaw reduces down by half. Top with green onions and serve.

Recipe source: North Dakota State University Extension

Rainbow Cabbage Salad

Ingredients

Directions

3 cups coleslaw mix
½ small head red cabbage, shredded
1 red bell pepper, diced
1 cup carrots, shredded
1 cup edamame, shelled
½ cup almonds, sliced or slivered
½ cup cilantro, chopped

Dressing

¼ cup apple cider vinegar
2 Tbs honey
2 Tbs low sodium soy sauce
1 Tbs peanut butter
1 Tbs fresh ginger, minced

In a large bowl combine the coleslaw mix, cabbage, pepper, carrots, edamame, almonds and cilantro.
Stir to combine.
Add the dressing ingredients to a medium bowl and whisk until combined.
Pour dressing on top of cabbage salad and toss to coat.

Recipe source: North Dakota State University Extension

Cabbage Rolls

Ingredients

Directions

1 head cabbage
1 pound ground beef, 93% lean
½ small onion finely chopped
½ cup rice (parboiled)
½ cup carrots, shredded
½ cup green pepper, chopped
¼ tsp salt
¼ tsp pepper
1 can tomato soup
1 can tomato sauce
½ cup sour cream
1 tsp vinegar
½ cup water

Remove the cabbage core.
Place cabbage head into a deep pot and cover with hot water. Steam until the leaves are all softened.
Drain the cabbage. Separate cabbage leaves and set aside.
Mix meat, onion, rice, carrot, green pepper, salt and pepper in a bowl.
Roll a spoonful of the meat and rice mixture into a cabbage leaf and place in a pan. Makes about seven rolls.
In a separate bowl, mix together tomato soup, tomato sauce, sour cream and vinegar.
Pour mixture over cabbage rolls.
Bake at 350 degrees for two hours.
About half way through cooking, pour ½ cup of water over the rolls to keep them from drying out.
Bake until rice is soft and the mixture reaches 160 degrees.
Spoon sauce from the bottom of the pan over the top of each roll just before serving.

Recipe source: North Dakota State University Extension