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. 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. 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.

Nutrition Facts (1/2 cup cooked green cabbage) Calories 16 Dietary fiber 2.9 grams Carbohydrates 3.6 mg Vitamin C 18.2 mg

(Approximately : 8000-10000 seeds per oz.)