Cabbage Seeds

How to Grow Cabbage

Meet the cabbage clan:

• Ballhead/Drumhead (green or red) – tight, round heads with a sweet-earthy crunch. Versatile: shred for coleslaw, ferment into sauerkraut, braise or grill wedges.
• Savoy – crinkled emerald leaves, super-tender with a mild, nutty taste; perfect for stir-fries, winter slaws and cabbage rolls. Grows best in cool weather.
• Sugarloaf/Pointed (cone) – elongated, pale-green heads that mature fast and stay sweet in early heat; great raw in salads or quick sautés.
• Chinese/Napa (wombok) – tall, loose heads of juicy, mild leaves ideal for kimchi, dumpling fillings and light soups. Prefers autumn sowing and even moisture.

Seeds per gram (Sds/g): 280–340
Germination Temperature: 10–24 °C (ideally 18 °C); sprouts appear in 6-10 days.
Feed Requirements:

• Moderate for large, late (winter) varieties
• High for smaller, spring/early varieties

Position & Soil:

• Soil Type & pH:
  • Prefers well-drained, fertile soil with a pH of 6.5–7.0.
  • Incorporate organic matter (e.g., compost or well-rotted manure) for best yields.
• Sun Exposure:
  • Full sun is ideal. Partial shade may slow growth slightly but can help in hot climates.
• Moisture:
  • Provide consistent, even watering throughout the growing season.

  • Large fluctuations in moisture can cause heads to split.

Sowing & Germination

• Sowing Depth & Spacing:
  • Sow 3–5 seeds per spot, 0.5 cm–1 cm deep, then thin to leave the healthiest seedling.
  • Spacing depends on variety size:
    • Small, early cabbages: 50 cm × 50 cm (or 60 cm × 60 cm for slightly larger heads).
    • Main-season & late varieties: 75–90 cm between plants for bigger heads.
• Sowing Times (Temperate/Tasmania):
  • Early Cabbages (e): Sow or transplant from mid-September.
  • Main-Season: Plant from late October through December.
  • Late Cabbage: Sow from late December to mid-February (choose quicker-maturing varieties if sowing later).

• Asian Cabbages (e.g., Wong Bok):
  • Generally grown in cooler months (autumn into winter).
  • Bolts (goes to seed) quickly in heat.
  • Cool weather also enhances flavor.
• Germination Tips:
  • Cabbage seeds typically germinate best in temperatures around 15–25 °C.Keep soil evenly moist but not waterlogged.

Cultivation & General Care

• Feeding:
  • Cabbages are heavy feeders.
  • Use well-rotted manure or a balanced organic fertilizer before planting.
  • Supplement with an additional feed during head formation, especially for larger, later varieties.
• Watering:
  • Water thoroughly and consistently to encourage steady growth.
  • Avoid letting soil dry out, as sudden changes in water availability can cause splitting.
• Weeding & Mulching:
  • Keep the area weed-free, as weeds compete for nutrients.
  • A light mulch (straw or compost) helps maintain moisture and reduce weeds.
• Pest & Disease Control:
  • Slugs & Snails: Especially problematic in warm, moist conditions—use traps or handpick.
  • Cabbage Moth: Spray Dipel (Bacillus thuringiensis) regularly to control caterpillars or use netting so they cannot lay eggs on the leaves.
  • Good garden hygiene and crop rotation help reduce brassica pests and diseases.

Potential Problems

• Splitting Heads: Occurs due to sudden or excessive water uptake after a dry spell. Harvest promptly once heads are mature.
• Poor Heading: May be caused by crowding or insufficient nutrients. Ensure correct spacing and adequate feeding.
• Bolting (Asian Cabbages): Happens if temperatures are too warm. Grow these varieties in cooler months.

Harvesting & Storage:

• When to Harvest:
  • Early Varieties: Mature quickly; harvest promptly to avoid splitting.
  • Main & Late Varieties: Grow larger, develop more slowly, and can hold longer in the ground (especially late summer or autumn).
  • Ballhead/Red/Savoy/Sugarloaf: Harvest when heads feel solid. Cut at the base with a sharp knife, leaving outer stump; small secondary heads may sprout on ballhead stumps.
  • Chinese/Napa/Wong Bok: Lift whole heads once they have filled out and are firm
• How to Harvest:
  • Cut heads at the base with a sharp knife when firm and well-formed.
  • Remove loose outer leaves.
• Storage:
  • Late varieties often store best, both in-ground and post-harvest.
  • Store in a cool, dark place or the refrigerator for several weeks.
  • Savoy and Chinese varieties do not keep as long – enjoy within a fortnight or ferment into kimchi or sauerkraut for long-term flavour.

Additional Tips & Notes:

• Succession Planting:
  • To ensure a continuous supply of fresh cabbage, stagger plantings of early, main-season, and late varieties.
• Asian Cabbages:
  • “Wong Bok” and other fast-growing types do best in cooler weather. Harvest them promptly to avoid bolting.

By ensuring consistent moisture, proper spacing, and adequate feeding, gardeners can enjoy a bountiful crop of both early and late-season cabbages.