Cabbage seedlings will be grown inside for between four and six weeks, and then transplanted outside a couple weeks before the last frost.
Potting soil is ideal for cabbage seeds because it’s fertile and drains well.
The seedlings will take between four and six weeks to grow to this stage.
When you know when the date for the last expected frost, schedule a date a couple weeks in advance of that to transplant your cabbage. [5] X Research source For fall plantings, set the plants out 6-8 weeks before the average first frost date of the year.
Avoid planting cabbages in the same garden beds as cauliflower, strawberries, broccoli, and tomatoes. Cabbages will thrive in gardens close to cucumbers and beans. [6] X Research source
The ideal pH for cabbage is between 6. 5 and 7. 5. You can test the pH of your soil with test strips, which are available at most department, garden, and hardware stores. [7] X Research source If you need to lower the pH, add more compost or manure to make the soil more acidic. To increase the pH, add pulverized limestone to the bed.
For the best results, pick a cloudy day to transplant the cabbage seedlings. This will help prevent shock to the fragile plants.
The ideal mulch for cabbage includes ground leaves, finely ground bark, or compost.
Continue watering the cabbages until the plants approach maturity. At that time, stop watering them to prevent split heads.
Good fertilizers for a cabbage patch include fish emulsions, liquid fertilizers, blood meal, and cottonseed meal.
After transplanting the seedlings, the cabbages will need anywhere from 60 to 105 days to mature. [9] X Research source
To do the squeeze test, squeeze the head of the cabbage with your hand. A solid and firm head is ready for harvest, but a loose and soft head needs more time to mature.
When the heads have been harvested, place them in the shade or into the fridge until you’re ready to use or store them. When you harvest the cabbage heads, leave the stems in the ground to continue growing. Many cabbages will regrow new, smaller heads, and these can be harvested again in several weeks.
Wrapping it loosely in plastic wrap and storing it in the fridge for up to two weeks. Storing it in a cold or root cellar for up to three months. Drying or freezing the leaves. Turning it into sauerkraut.
