The Cabbage

In 1848, David Landreth wrote, “The Cabbage tribe is, of all the classes of cultivated vegetables, the most ancient, as well as the most extensive. The Brassica oleracea being extremely liable to sport or run into varieties or monstrosities, has in the course of time, become the parent of a numerous race of culinary productions, so various in their habit and appearance that to many it may not appear a little extravagrant to refer them to the same origin…”.  

In a few short phrases, Landreth captured the essential essence of this incredible family of vegetables. The Cabbage family from which developed broccoli, cauliflowers, Brussels sprouts, collards, kale, kohlrabi, turnips and rutabaga is one of the most ancient vegetable families known to man. The ability of brassica to mutate into so many interesting, if not bizarre, forms may be unique in the plant or animal kingdom.  

Modern day head-forming cabbages developed from a wild, loose-headed cabbage believed to be similar to our savoy cabbages. Cultivation of the wild cabbage began many thousands of years ago in the Middle East and spread east into Asia and west into Europe at about the same time. The smooth, tight-headed cabbages that are popular today are a relatively recent development. The Romans, for example, probably did not grow the smooth varieties, but instead were familiar with a loose-headed, savoy-leaved type of cabbage. The red and purple varieties were developed and popularized in Europe around the 16 th century.

Cabbages are usually classified by the shape of their heads:  

                                    Round                         Danish Ballhead

                                    Oval                             Mammoth Red Rock

                                    Flat                               Late Flat Dutch

                                    Pointed                       Early Jersey Wakefield

Specific subvarieties are differentiated by color, keeping qualities and length of growing season.

Cabbages must have cool weather to form good heads. Early varieties will produce mature heads approximately 8 weeks after transplanting. Late varieties will require as much as 16 weeks to produce mature heads. For early and midseason varieties, seed should be started indoors, 4-6 weeks before transplanting to the garden and 6-8 weeks before the last frost. Before transplanting, harden off seedlings for at least a week. Prepare the garden soil by adding compost or dried manure and bone meal. Transplant seedlings setting them 15-18 inches apart in rows 24-30 inches apart. Cabbage can also be direct seeded, however, this is most successful with fall crops. Cabbages require consistent moisture. A heavy period of rain after a prolonged dry spell will cause cabbage heads to split. Cabbages can tolerate mild frosts, but will not survive a hard frost or snow fall.