Cabbage is a cool weather vegetable, suitable for growing in the spring or fall. It has become a very popular vegetable in salad bars.

Cabbage has a very shallow root system and can grow in a wide variety of soils. Seeds are usually germinated in a greenhouse and plants are transplanted in the fields in late March to mid-April. A well-hardened plant can tolerate 26-28°F without damage. Avoid fields where weeds have been a serious problem. Soil pH should be 6-6.8. Most large fields are planted with plastic and drip irrigation. Water during dry periods is critical as the plants have shallow root systems. Apply 30-35 lbs/Ac of nitrogen three weeks after transplanting and make an additional application two weeks later.

Spring harvest begins in mid-June and should be completed when hot temperatures begin in July. Cabbage heads should be firm and solid. Harvest in early morning and put in a cooler as soon as possible.

Fall crops can be planted into the field in early August with adequate watering. About 2/3 of the fertilizer used in the spring will be needed as leaching is less in the fall. Fall harvest begins in mid-October.

Plants usually require less insecticides and water in the fall as the temperature cools and the days shorten. The most important insect pests are imported cabbageworm, cabbage looper, and diamond back moth. These are controlled with the proper application of Dipel, an organic insecticide.

Diseases include black rot, black leg, fusarium yellows, and damping off. Plant resistant varieties if possible and make sure the area has sanitation. Rotate crops and use seed treatments to help control these diseases. Plants may have to be moved to a new field if diseases are prevalent.

Varieties include Cabaret, Conquest, Bravo, Flathead Dutch, Headstart, Solid Blue, Stonehead, and Fortuna. Red varieties include Ruby, Red Acre, and Solid Red. Cabbage yields can be expected to be about 20,000 lbs/Ac if weather conditions are favorable.