Winter cabbage is harvested in the winter from November until March.
Winter Cabbage is:
- sown in late April or May
- planted out (as young plants) in July
- ready to eat from November until March
- ball or drum-headed – tight to survive the winter
- cut from the garden as & when required
We have found the following varieties very successful:
Winter cabbage is very productive per square meter of vegetable garden.
Jealott’s Hill Research Research Station has been investigating the components of taste and flavour, and have now manipulated them to produce a milder tasting cabbage variety called Belada.
Researchers have discovered that using DNA marker analysis of seedlings enables them to select traits which influence glucosinolate levels and volatile metabolites that affect flavour and smell.
Has this research has produced a cabbage which no longer leaves a smell in the kitchen after cooking, as well having a mild taste and flavour?
Two of our 30 Elisa F1 cabbage have finally split.
The cabbage have been ready for several weeks, with hard, compact, round shiny heads.
Most F1s, including Elisa cabbage, have good standing – which means they stay in this firm state for many weeks. Even though Elisa is not generally prone to splitting, the long period of dry weather experienced when the heads were mature, followed by a heavy downpour, has caused the cabbage to crack and split wide open.
The main causes of cabbages splitting are:
- the pressure of excessive water when the heads are mature
- sudden heavy rain
- a growth spurt caused by water after a long dry period
Ways to avoid cabbages splitting
- choose a variety which does not normally split
- keep cabbages well & evenly watered
- mulch the cabbage so that they do not dry out & rain is slowly released to the soil
- after rain: either
cut the roots, by pushing a spade down either side of the cabbage, so that it cannot take up too much water
or, lift the head & twist to one side so that the roots break – but the cabbage will have to be harvested quite soon after this
Harvest split cabbage heads as soon as possible because the open surface will allow disease to enter & the head will deteriorate.
Summer cabbages are harvested in the summer. Two good varieties are Primo and Elisa.
- in a well prepared seed bed
- in early spring
- sow seeds thinly 12mm ( ½in) deep in rows 23cm (9in) apart
- keep well watered
- cover plants with fine netting to keep off birds and insects
Transplant seedlings when they have 5 or 6 true leaves:
- 45cm (18in) apart in rows 45cm (18in) apart – plant closer together for mini-cabbage
- into firm soil which contains plenty of well rotted compost etc..
- plant firmly with lower leaves just above soil level
- water until established, then do not allow to dry out
- keep weed free
- cover with enviromesh to keep butterflies and other insects off
- by cutting with a sharp knife close to ground level
- June – October
Mid-July and August is a good time to sow Spring Cabbage in the vegetable garden for harvest next Spring (April or May).
Plant Spring Cabbage seed:
- 0.5cm deep
- in a seed bed or trays of seed compost
- the seed bed should be kept moist
Transplant the spring cabbage plants to their final positions:
- 5 or 6 weeks after sowing
- into a deeply dug, well cultivated soil
- firm the plants well into the ground
- water well until they are established
- cover with enviromesh to protect against aphids, butterflies and birds
The Spring Cabbage will produce:
- good firm hearts ready for harvest in April and May
- Spring Greens earlier in the year, before the hearts develop
TopVeg is growing the spring cabbage variety Offenham 2 – Flower of Spring.
The Primo cabbage seed has grown quickly and was ready to harvest 20 weeks after sowing.
Primo is a summer cabbage which produces very firm, medium sized heads.
The cabbage is excellent quality and has a good, sweetish flavour.
Kevin in Cornwall’s definition of a Chinese Cabbage:
- Texture between a cos and cabbage
- good for stir fry & salad where former trad. cab too tough & latter, lettuce too limp
- plant in August
Cabbage Elisa is a a vigorous, compact cabbage which can be grown close together. Therefore the vegetable production per square meter is higher than with winter cabbage which are planted further apart.
Elisa cabbage are ready for cutting from June to October. Elisa stands well, that is, once it matures it lasts as it is in the garden, and does not have to be cut immediately. This is important for a family kitchen garden.
- sweet tasting
- summer ball-head Cabbage
- compact, round, shiny heads
- good standing
- not prone to splitting
- good resistance to bolting
- eat sliced raw in salads, in stir-fries or as a steamed vegetable
- excellent source of Vitamin C
- darkest green leaves contain the most nutrients
- F1 hybrid
Elisa cabbage is a cabbage variety well worth growing in the vegetable garden.
Cabbage can be cooked in 3 ways:
- Microwave – place shredded cabbage in a microwaveable dish with 3 tablespoons (3×15ml) water. Cook on fullpower for 3 minutes, stand for 1 minute.
- Steam – place shredded cabbage in a steamer, cover & steam for 10-15 minutes until tender
- Boil on hob – place shredded cabbage in a pan of boiling water. Simmer for 4-5 minutes until tender. Drain well.
Serve cabbage with a dot of butter and sprinkle with ground pepper.
Green Cabbage is high in vitamin C and folic acid, which means it is good for your health.
A 100gram serving of green cabbage contains:
- 49mg Vitamin C – which is 82% of the recommended daily allowance for an adult.
- 75 milligrams of Folic Acid – which is 38% of the recommended daily allowance for an adult.
The darkest green leaves in cabbage contain the most nutrients.
A 100gram serving provides one of 5 a day. Green cabbage is a great source of vitamin C and folic acid.