How to grow cabbage
Cabbage

Family: Brassicaceae (Mustard)
Season: Cool
Ease of growing: Fairly easy
Nutrient needs: High
Water needs: Moderate
Common propagation: Transplant

Seed facts

Germination temperature: 45°F to 85°F
Germination time: 4 to 20 days
Viability: 3 to 10 years

Transplants

Weeks to grow transplants: 4 to 6Start: March to May
Plant out: April (early crop) to early-July(late crop).

Planning facts

Typical spacing: 12” x 24”; 15”x 36”
Square foot per plant: 1 to 2
Time to harvest: 60 to 95 days fromtransplantVariety selection

Cabbage may be divided into two generalgroups: loose-heading and hard-heading. They varyin color from dark green and red to white. Most
Michigan gardeners grow or purchase transplants.
They are usually advertised as early, midseason orlate varieties. Some varieties are better for fresh
consumption and others are more suited to longterm storage. Most have smooth leaves except for
Savoy types—these have crinkly leaves and containhigher amounts of iron. Ornamental cabbages usedin flower beds and other areas of the landscape haveloose heads or ruffled leaves that add an interesting
touch to the annual garden. They are edible too.

Preparation and planting

Cabbage grows well under Michigan’s coolconditions. It withstands temperatures down to20°F. The plant thrives in most soils as long as
adequate moisture is available. Follow soil test
recommendations when adding nutrients.

Care

Shallow cultivation is necessary to prevent root
damage. Cabbage is shallow rooted and usuallyrequires irrigation, but is more drought tolerant thanbroccoli. It’s important to apply moisture evenly
late in the season, otherwise developing heads maysplit. Avoid late evening overhead watering, as thistends to encourage diseases such as black rot anddowny mildew. Adding N fertilizer six to eight weeks
after transplanting is common for this heavy feeder,
especially if a lot of rain has fallen.

Major pests

Insects: Aphids, flea-beetles, cabbage
maggots, imported cabbage worm, cabbage
loopers, diamondback moth.
Diseases: Black rot, downy mildew, altenaria.

Harvesting and storage

Harvest cabbage when the head is firm andhas reached an acceptable size. Cabbages notharvested when ready are subject to head splitting.
You can slow this process by twisting the heads orslicing the roots. For the best flavor, eat soon afterpicking. However, under proper conditions (32°F;
95 percent humidity) cabbage can be stored for up
to six months with little loss in quality. Do not store
cabbage with ethylene generators such as apples.

www.migarden.msu.edu
Developed by James Manning, Undergraduate Research Assistant, and Daniel Brainard, Vegetable Extension Specialist;
MSU Department of Horticulture; Gary Heilig, MSU Extension educator.
MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach
their full potential. Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height,weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, incooperation with the U.S. Department of Agriculture. Jeffrey W. Dwyer, Interim Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only.
Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

WCAG 2.0 AA