6 Types of Cabbage You Can Grow in Your Garden
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You might think cabbage is just cabbage — a round green thing you chop up for coleslaw. But honestly, the variety of cabbage types out there is surprising. I've grown everything from classic green heads to the fancy ruffled Savoy, and each one brings something different to the table. There are basically six main kinds of cabbage, with some variations on each type: green, red, Savoy, Napa, bok choy, and Brussels sprouts. Most varieties of cabbage form heads that can weigh anywhere from 1 to 12 pounds (0.5-5 kg), with each plant producing a single head. The shape of the head varies from rounded to pointed, oblong, or conical. Brussels sprouts are an exception, forming multiple heads along a main plant stem — you can get up to 100 sprouts per plant.People often ask me: Which cabbage variety should I grow in my garden? That's a fair question, because the answer really depends on what you want to do with it. If you're making coleslaw, stick with green or red cabbage — they're sturdy and hold up well to dressing. But if you're looking for something more delicate for wraps or salads, Savoy cabbage is your best bet. I've also found that Napa cabbage works beautifully in stir-fries, and baby bok choy is perfect for quick braising. The key is matching the cabbage type to your cooking style and climate. Cabbages grow in USDA zones 3 and up, while Brussels sprouts prefer zones 4 through 7. Early cabbage varieties can mature in as little as 50 days, but Brussels sprouts need 90 to 120 days. All varieties of cabbage are members of the Brassica family and are considered low-calorie foods that are rich in vitamin C.
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- 1、Different Kinds of Cabbage to Grow
- 2、Choosing the Right Cabbage Variety for Your Garden
- 3、Common Mistakes to Avoid When Growing Cabbage
- 4、Harvesting and Storing Your Cabbage Crop
- 5、Adding Cabbage Varieties to Your Garden Rotation
- 6、Different Kinds of Cabbage to Grow
- 7、Choosing the Right Cabbage Variety for Your Garden
- 8、Common Mistakes to Avoid When Growing Cabbage
- 9、Harvesting and Storing Your Cabbage Crop
- 10、Adding Cabbage Varieties to Your Garden Rotation
- 11、FAQs
Different Kinds of Cabbage to Grow
You might think cabbage is just cabbage — a round green thing you chop up for coleslaw. But honestly, the variety of cabbage types out there is surprising. I've grown everything from classic green heads to the fancy ruffled Savoy, and each one brings something different to the table. There are basically six main kinds of cabbage, with some variations on each type: green, red, Savoy, Napa, bok choy, and Brussels sprouts. Most varieties of cabbage form heads that can weigh anywhere from 1 to 12 pounds (0.5-5 kg), with each plant producing a single head. The shape of the head varies from rounded to pointed, oblong, or conical. Brussels sprouts are an exception, forming multiple heads along a main plant stem — you can get up to 100 sprouts per plant.
People often ask me: "Which cabbage variety should I grow in my garden?" That's a fair question, because the answer really depends on what you want to do with it. If you're making coleslaw, stick with green or red cabbage — they're sturdy and hold up well to dressing. But if you're looking for something more delicate for wraps or salads, Savoy cabbage is your best bet. I've also found that Napa cabbage works beautifully in stir-fries, and baby bok choy is perfect for quick braising. The key is matching the cabbage type to your cooking style and climate. Cabbages grow in USDA zones 3 and up, while Brussels sprouts prefer zones 4 through 7. Early cabbage varieties can mature in as little as 50 days, but Brussels sprouts need 90 to 120 days. All varieties of cabbage are members of the Brassica family and are considered low-calorie foods that are rich in vitamin C.
Understanding Green and Red Cabbage Differences
Green and red cabbage are the classics you see in every grocery store. They form round, compact heads that are incredibly versatile. I use them interchangeably in most recipes, but there are a few key differences you should know about. Red cabbage takes longer to mature — about 10 to 14 days more than green varieties. It also has a stronger, slightly peppery flavor that some people love. Both types work well for coleslaw, stir-frying, and pickling, but red cabbage tends to bleed its color into other ingredients, so keep that in mind.
When you're choosing between these two popular cabbage varieties, consider your garden space and growing season. Green cabbage is usually more forgiving for beginners, with varieties like 'Early Jersey Wakefield' maturing in as little as 50 days. Red cabbage, on the other hand, needs a bit more patience. I've grown 'Red Acre' several times, and it takes about 75 days to form a solid head. Both types thrive in cooler weather, so plant them in early spring or late summer for a fall harvest. One thing I've learned the hard way: don't wait too long to harvest. If you leave them in the ground past their prime, the heads can split open, which attracts pests and ruins the crop. You'll know they're ready when the head feels firm and solid when you squeeze it gently. For the best flavor, harvest them after a light frost — it sweetens the cabbage naturally.
Why Savoy Cabbage Deserves More Attention
Savoy cabbages are one of the prettiest types of cabbage, with their ruffled, lacy leaves. They form a rounded head, but it's less compact than those of red or green varieties. The leaves are more tender and work well when used as wraps or lightly sautéed. I honestly think gardeners who ignore Savoy cabbage are missing out on the best-looking veggie in the garden. It's not just about looks, though — the flavor is milder and sweeter than other cabbages.
You might wonder why Savoy cabbage isn't as popular as green or red varieties. Part of the reason is that it doesn't store as well. While green cabbage can last for months in a cool root cellar, Savoy cabbage tends to wilt after a few weeks. That said, I still grow it every year because the texture is unbeatable. The leaves are so tender that you can use them raw in salads without any prep work. Another advantage: Savoy cabbage is more cold-tolerant than many other varieties. I've had plants survive light frosts that would have killed my Napa cabbage. If you're in a colder climate, this is a reliable choice for your garden. For the best results, give Savoy cabbage plenty of space — about 18 to 24 inches between plants — and keep the soil consistently moist. One tip I always share: harvest the outer leaves first, leaving the inner head to continue growing. This gives you a longer harvest period and more tender leaves for your kitchen.
| Cabbage Variety | Days to Maturity | Cold Tolerance | Best Use |
|---|---|---|---|
| Green Cabbage (e.g., 'Early Jersey Wakefield') | 50-70 days | High (USDA zones 3+) | Coleslaw, stir-frying, pickling |
| Red Cabbage (e.g., 'Red Acre') | 65-80 days | High (USDA zones 3+) | Coleslaw, braising, pickling |
| Savoy Cabbage (e.g., 'Savoy King') | 70-90 days | Very High (USDA zones 3+) | Wraps, salads, light sautéing |
| Napa Cabbage (e.g., 'Michihli') | 50-70 days | Moderate (USDA zones 4+) | Stir-fries, kimchi, salads |
| Bok Choy (e.g., 'Baby Bok Choy') | 45-60 days | Moderate (USDA zones 4+) | Stir-fries, braising, soups |
| Brussels Sprouts (e.g., 'Long Island Improved') | 90-120 days | High (USDA zones 4-7) | Roasting, steaming, sautéing |
Choosing the Right Cabbage Variety for Your Garden
What factors should you consider when choosing between green and red cabbage? The answer comes down to two things: your climate and your cooking preferences. If you want a reliable, fast-growing cabbage that works in almost any dish, green cabbage is the way to go. But if you're looking for something with a more vibrant color and a bit of a peppery kick, red cabbage is worth the extra waiting time. I tell my gardening friends to grow both if they have the space — that way, you always have options in the kitchen. Another factor is storage: green cabbage stores longer than red, so plan accordingly.
You might also think about the space you have available. Savoy cabbage takes up more room because its leaves are looser, so you need about 18 to 24 inches between plants. Brussels sprouts, on the other hand, need even more space — about 24 to 36 inches apart — because they grow tall, up to 2 to 3 feet. I once planted Brussels sprouts too close together, and the sprouts were tiny and sparse. Learn from my mistake: give them room to breathe. Napa cabbage and bok choy are more compact, making them ideal for small gardens or even containers. If you're growing in a raised bed, I recommend Napa cabbage because it grows upright and doesn't sprawl. Baby bok choy is even better for tight spaces, maturing in just 45 to 60 days. You can squeeze a lot of these plants into a small area and still get a good harvest.
Photos provided by pixabay
Key Factors to Consider
When you're picking which cabbage varieties to grow, think about your local climate first. All cabbages prefer cool weather, but some are more cold-tolerant than others. Savoy cabbage and Brussels sprouts handle frost best, while Napa cabbage and bok choy are more sensitive. I check my USDA zone before planting every year, and I adjust my choices based on the forecast. Another factor is the length of your growing season. If you have a short summer, stick with early cabbage varieties like 'Early Jersey Wakefield' or 'Parel.' These varieties mature in 50 to 60 days, so you can get a harvest before the heat sets in.
You also need to consider what you'll do with the cabbage after harvest. If you're planning to store it for months, go with green or red cabbage. I've kept green cabbage in my root cellar for up to six months without any issues. Savory cabbage, on the other hand, is best eaten fresh within a few weeks. Napa cabbage and bok choy don't store well either, so plan to use them quickly. One more thing: think about your family's taste preferences. Some people love the mild flavor of Napa cabbage, while others prefer the boldness of red cabbage. I always ask my family what they want to eat before I decide what to plant. That way, I don't end up with a crop nobody wants to eat. Growing a variety of cabbage types ensures you always have something for every meal.
Planting and Care Tips
Getting your cabbage off to a good start is crucial. You should plant them in full sun with well-draining soil rich in organic matter. I mix in compost before planting, and it makes a huge difference in the size and quality of the heads. Space your plants according to the variety — about 12 to 18 inches for green and red cabbage, 18 to 24 inches for Savoy, and 24 to 36 inches for Brussels sprouts. Water deeply and consistently, especially during dry spells, because cabbage needs a lot of moisture to form solid heads. One trick I use: mulch around the plants to keep the soil cool and retain moisture.
You'll also need to watch out for pests like cabbage worms and aphids. I use row covers to protect my plants, and it works like a charm. If you see holes in the leaves, check for cabbage worms and remove them by hand. Another common issue is clubroot, a fungal disease that causes roots to swell and stunt growth. To prevent this, rotate your crops every year and avoid planting cabbage in the same spot for at least three years. Fertilizing is also important — I apply a balanced fertilizer when the plants are about 6 inches tall, then again when they start forming heads. This gives them the nutrients they need to grow big and healthy. One thing I've learned: don't over-fertilize with nitrogen, or you'll get leafy growth but small heads. Stick to a balanced 10-10-10 fertilizer for the best results. With the right care, you'll be harvesting beautiful cabbage heads in no time.
Common Mistakes to Avoid When Growing Cabbage
Why is it essential to understand the differences between cabbage varieties for successful gardening? Because picking the wrong variety for your climate or space can lead to poor harvests and wasted effort. I've seen beginners plant Napa cabbage in the middle of summer, only to have it bolt and go to seed. Understanding each variety's needs helps you avoid these common mistakes. Another mistake is planting too close together, which leads to stunted growth and smaller heads. You also need to water consistently — irregular watering causes the heads to split open. Trust me, there's nothing more frustrating than seeing a perfect cabbage head crack right before harvest.
One of the biggest mistakes I see is planting cabbage too late in the season. Cabbage needs cool weather to form heads, so if you plant it in late spring, the heat can cause it to bolt. I always plant my cabbage in early spring, about 4 to 6 weeks before the last frost, or in late summer for a fall harvest. Another mistake is neglecting soil preparation — cabbage needs rich, well-draining soil with plenty of organic matter. I've found that adding compost or aged manure before planting makes a huge difference. Pest control is also something people overlook. I use diatomaceous earth around the base of my plants to deter slugs, and I inspect the leaves every few days for cabbage worms. If you catch them early, you can control them easily without chemicals. One last tip: don't forget to harvest at the right time. If you wait too long, the heads can become tough and bitter. Check the size and firmness regularly, and harvest when they feel solid and heavy.
Selecting the Wrong Variety
Choosing the wrong cabbage variety for your garden is a common mistake. You might pick a variety that needs a long growing season when you have a short summer. For example, Brussels sprouts need 90 to 120 days to mature, which is too long for many northern gardens. I've learned to check the days to maturity before buying seeds, and I always pick varieties that fit my climate. Another mistake is picking a variety that doesn't suit your cooking style. If you love stir-fries, go with Napa cabbage or bok choy instead of green cabbage. Savoy cabbage, with its tender leaves, is perfect for wraps and salads, but it's not great for long-term storage.
You should also consider the space you have available. Some cabbage varieties, like Savoy and Brussels sprouts, need more room to grow. If you only have a small garden, stick with compact varieties like baby bok choy or early green cabbage. I've seen people try to grow Brussels sprouts in a tiny raised bed, and the results were disappointing. Another factor is your soil type — cabbage prefers rich, loamy soil with a pH between 6.0 and 7.5. If your soil is too sandy or too clay-heavy, you'll need to amend it with compost. I always do a soil test before planting, and it helps me avoid problems down the road. One more thing: don't choose a variety just because it looks pretty in the catalog. Read the description carefully and match it to your garden conditions. With the right variety, you'll have a much easier time growing a successful crop.
Photos provided by pixabay
Key Factors to Consider
Spacing is crucial for cabbage growth. If you plant them too close together, they compete for sunlight and nutrients, leading to smaller heads. I recommend spacing green and red cabbage about 12 to 18 inches apart, with rows 24 to 36 inches apart. Savoy cabbage needs a bit more space, about 18 to 24 inches between plants. Brussels sprouts need even more room — 24 to 36 inches apart — because they grow tall and need good air circulation. I've learned that proper spacing also helps prevent disease, because the plants dry out faster after rain.
Watering is another area where people make mistakes. Cabbage needs consistent moisture, especially during the early stages of growth. If you let the soil dry out, the plants can become stressed, which leads to poor head formation. I water my cabbage deeply once or twice a week, depending on the weather. During hot spells, I check the soil moisture every few days to make sure it's not drying out. One trick I use: water at the base of the plant to avoid wetting the leaves, which can promote fungal diseases. Mulching with straw or grass clippings helps retain moisture and keeps the soil cool. Irregular watering is a common problem — I've seen heads split open when heavy rain follows a dry period. To avoid this, keep the soil consistently moist, especially when the heads are forming. With the right spacing and watering routine, you'll have healthy, productive cabbage plants.
Harvesting and Storing Your Cabbage Crop
When you harvest your cabbage, you want to do it at the right time for the best flavor. Green and red cabbage heads should feel firm and solid when you squeeze them. I usually harvest them when they're about the size of a softball or larger, depending on the variety. Savoy cabbage is a bit different — the heads are looser, so you can harvest them when they feel firm but not rock-hard. Napa cabbage and bok choy are best harvested when they're young and tender, about 45 to 60 days after planting. Brussels sprouts need more patience — you can harvest the sprouts from the bottom of the stalk upward as they mature. I've found that Brussels sprouts taste sweeter after a light frost, so I wait until late fall to harvest them.
Storing your cabbage properly extends its shelf life significantly. Green and red cabbage can last for months in a cool, humid place like a root cellar. I wrap them in newspapers or plastic bags and store them at around 32°F to 40°F with high humidity. Savoy cabbage doesn't store as well, so I use it within a few weeks. Napa cabbage and bok choy are best eaten fresh, but you can store them in the refrigerator for up to a week. Brussels sprouts can hold for weeks on their stalk in a cool, dark place — I've kept them for up to a month. One tip: don't wash your cabbage before storing it, because moisture can cause rot. I clean them just before using them in the kitchen. With the right storage techniques, you can enjoy your homegrown cabbage well into the winter. I've had green cabbage last for six months in my root cellar, and it still tasted fresh and crisp. Growing your own cabbage gives you a sense of accomplishment and a supply of healthy, delicious food.
When to Harvest Each Variety
Knowing when to harvest each cabbage variety takes a bit of practice. Green cabbage is ready when the head feels firm and the wrapper leaves are tight. I check the size first — most green cabbage varieties are ready when they reach 4 to 6 inches in diameter. Red cabbage takes a bit longer, so I look for a deep, vibrant color along with firmness. Savoy cabbage is ready when the head feels solid but the leaves are still tender and crinkly. Napa cabbage is best harvested when the head is about 10 to 12 inches tall and feels dense. Bok choy is ready when the stalks are thick and the leaves are bright green, usually 45 to 60 days after planting. Brussels sprouts are ready when the sprouts are about 1 to 2 inches in diameter and feel firm.
You should also pay attention to the weather when harvesting. I always harvest cabbage before a heavy rain, because rain can cause the heads to split. If you see cracks in the heads, harvest them immediately — they won't store well, but they're still good to eat. Another sign that cabbage is ready: the outer leaves start to yellow and fall off. I use a sharp knife to cut the head at the base, leaving a few outer leaves to protect the head during storage. For Brussels sprouts, I start harvesting from the bottom of the stalk first, because the lower sprouts mature earlier. I leave the top ones to grow for a few more weeks. With a little observation, you'll learn to recognize the perfect harvest time for each variety. Trust me, the taste of homegrown cabbage is worth the effort. I've never had a store-bought cabbage that compares to the fresh, sweet flavor of one I grew myself.
Storage Tips for Different Cabbage Types
Storing cabbage correctly keeps it fresh for weeks or even months. Green and red cabbage store best in a cool, humid environment, like a root cellar or refrigerator crisper drawer. I wrap them loosely in plastic wrap or place them in a plastic bag with holes to maintain humidity. Savoy cabbage doesn't store as long, so I use it within two to three weeks. Napa cabbage and bok choy are best eaten fresh, but you can refrigerate them for up to a week. Brussels sprouts are unique — they can stay on the stalk in a cool, dark place for up to a month. I've also frozen them after blanching, which works well for later use in soups and stews.
You can also ferment cabbage to preserve it for longer. I make sauerkraut with green cabbage every year, and it lasts for months in the fridge. Kimchi is another great option, especially with Napa cabbage. Fermentation not only preserves the cabbage but also adds probiotics that are good for your gut. I've also pickled red cabbage, which gives it a tangy, crunchy texture that's perfect for sandwiches. One important tip: don't store cabbage near apples or pears, because they release ethylene gas that can cause the cabbage to spoil faster. I keep my cabbage in a separate bin or drawer to avoid this. With the right storage methods, you can enjoy your cabbage harvest for months. I've had green cabbage last for six months in my root cellar, and it still tasted fresh and crisp. Growing your own cabbage gives you a sense of accomplishment and a supply of healthy, delicious food.
Adding Cabbage Varieties to Your Garden Rotation
Incorporating different cabbage varieties into your garden rotation adds diversity and extends your harvest season. I plant both early and late varieties to have a continuous supply of fresh cabbage. Early varieties like 'Early Jersey Wakefield' mature in 50 days, while late varieties like 'Savoy King' take up to 90 days. This means I can harvest cabbage from early summer through late fall. I also plant several varieties of cabbage to spread out the harvest and avoid having too much at once. Rotating your crops every year also helps prevent soil-borne diseases like clubroot. I avoid planting cabbage in the same spot for at least three years, and I follow it with nitrogen-fixing crops like beans or peas.
You can also grow cabbage in containers if you have limited space. Baby bok choy and Napa cabbage are compact enough to grow in pots or raised beds. I use a 5-gallon container for one or two cabbage plants, and they do surprisingly well. Just make sure the container has good drainage and you water regularly. Another idea: interplant cabbage with other vegetables like onions or carrots. This maximizes space and can help deter pests. I've had success with this approach, especially with companion planting herbs like dill or chamomile. These herbs attract beneficial insects that prey on cabbage pests. With a little planning, you can grow a variety of cabbage types in any garden, big or small. I've seen gardeners in small urban plots grow impressive cabbage crops using containers and vertical space. Don't let a lack of space stop you from trying different cabbage varieties. Start with one or two types and expand from there — you'll be surprised at how rewarding it is.
Photos provided by pixabay
Key Factors to Consider
Planning your garden for continuous harvest takes a bit of strategy. I start with early cabbage varieties in early spring, then plant later varieties in late spring for a fall harvest. This gives me cabbage from June through November. I also stagger my planting — I plant a few seeds every two weeks to extend the harvest even further. This is especially useful for fast-growing varieties like baby bok choy, which can be harvested in 45 days. Another trick: choose varieties with different maturity dates to spread out the harvest. For example, I plant 'Parel' (50 days), 'Red Acre' (75 days), and 'Savoy King' (90 days) all in the same bed. This way, I'm not overwhelmed with a huge harvest all at once.
You should also consider the seasons when planning your garden. I plant early cabbage in spring, then follow with a summer crop of beans or corn, and then plant fall cabbage in late summer. This rotation keeps the soil productive and reduces pest problems. I've found that fall cabbage often has the best flavor, because the cooler temperatures sweeten the leaves. Another benefit of fall planting: fewer pests, because cabbage worms are less active in cool weather. With a good plan, you can harvest cabbage from your garden for most of the year. I've even overlapped my spring and fall crops in some years, extending the season into early winter. Growing different cabbage varieties makes this possible, because each type has its own strengths and ideal season. I encourage you to try a few different types this year — you might discover a new favorite. Start with green and Savoy cabbage, then add Napa and bok choy for variety. You'll have a colorful, flavorful harvest that keeps your kitchen busy all year round.
Different Kinds of Cabbage to Grow
You might think cabbage is just cabbage — a round green thing you chop up for coleslaw. But honestly, the variety of cabbage types out there is surprising. I've grown everything from classic green heads to the fancy ruffled Savoy, and each one brings something different to the table. There are basically six main kinds of cabbage, with some variations on each type: green, red, Savoy, Napa, bok choy, and Brussels sprouts. Most varieties of cabbage form heads that can weigh anywhere from 1 to 12 pounds (0.5-5 kg), with each plant producing a single head. The shape of the head varies from rounded to pointed, oblong, or conical. Brussels sprouts are an exception, forming multiple heads along a main plant stem — you can get up to 100 sprouts per plant.
People often ask me: "Which cabbage variety should I grow in my garden?" That's a fair question, because the answer really depends on what you want to do with it. If you're making coleslaw, stick with green or red cabbage — they're sturdy and hold up well to dressing. But if you're looking for something more delicate for wraps or salads, Savoy cabbage is your best bet. I've also found that Napa cabbage works beautifully in stir-fries, and baby bok choy is perfect for quick braising. The key is matching the cabbage type to your cooking style and climate. Cabbages grow in USDA zones 3 and up, while Brussels sprouts prefer zones 4 through 7. Early cabbage varieties can mature in as little as 50 days, but Brussels sprouts need 90 to 120 days. All varieties of cabbage are members of the Brassica family and are considered low-calorie foods that are rich in vitamin C.
Understanding Green and Red Cabbage Differences
Green and red cabbage are the classics you see in every grocery store. They form round, compact heads that are incredibly versatile. I use them interchangeably in most recipes, but there are a few key differences you should know about. Red cabbage takes longer to mature — about 10 to 14 days more than green varieties. It also has a stronger, slightly peppery flavor that some people love. Both types work well for coleslaw, stir-frying, and pickling, but red cabbage tends to bleed its color into other ingredients, so keep that in mind.
When you're choosing between these two popular cabbage varieties, consider your garden space and growing season. Green cabbage is usually more forgiving for beginners, with varieties like 'Early Jersey Wakefield' maturing in as little as 50 days. Red cabbage, on the other hand, needs a bit more patience. I've grown 'Red Acre' several times, and it takes about 75 days to form a solid head. Both types thrive in cooler weather, so plant them in early spring or late summer for a fall harvest. One thing I've learned the hard way: don't wait too long to harvest. If you leave them in the ground past their prime, the heads can split open, which attracts pests and ruins the crop. You'll know they're ready when the head feels firm and solid when you squeeze it gently. For the best flavor, harvest them after a light frost — it sweetens the cabbage naturally.
Why Savoy Cabbage Deserves More Attention
Savoy cabbages are one of the prettiest types of cabbage, with their ruffled, lacy leaves. They form a rounded head, but it's less compact than those of red or green varieties. The leaves are more tender and work well when used as wraps or lightly sautéed. I honestly think gardeners who ignore Savoy cabbage are missing out on the best-looking veggie in the garden. It's not just about looks, though — the flavor is milder and sweeter than other cabbages.
You might wonder why Savoy cabbage isn't as popular as green or red varieties. Part of the reason is that it doesn't store as well. While green cabbage can last for months in a cool root cellar, Savoy cabbage tends to wilt after a few weeks. That said, I still grow it every year because the texture is unbeatable. The leaves are so tender that you can use them raw in salads without any prep work. Another advantage: Savoy cabbage is more cold-tolerant than many other varieties. I've had plants survive light frosts that would have killed my Napa cabbage. If you're in a colder climate, this is a reliable choice for your garden. For the best results, give Savoy cabbage plenty of space — about 18 to 24 inches between plants — and keep the soil consistently moist. One tip I always share: harvest the outer leaves first, leaving the inner head to continue growing. This gives you a longer harvest period and more tender leaves for your kitchen.
| Cabbage Variety | Days to Maturity | Cold Tolerance | Best Use |
|---|---|---|---|
| Green Cabbage (e.g., 'Early Jersey Wakefield') | 50-70 days | High (USDA zones 3+) | Coleslaw, stir-frying, pickling |
| Red Cabbage (e.g., 'Red Acre') | 65-80 days | High (USDA zones 3+) | Coleslaw, braising, pickling |
| Savoy Cabbage (e.g., 'Savoy King') | 70-90 days | Very High (USDA zones 3+) | Wraps, salads, light sautéing |
| Napa Cabbage (e.g., 'Michihli') | 50-70 days | Moderate (USDA zones 4+) | Stir-fries, kimchi, salads |
| Bok Choy (e.g., 'Baby Bok Choy') | 45-60 days | Moderate (USDA zones 4+) | Stir-fries, braising, soups |
| Brussels Sprouts (e.g., 'Long Island Improved') | 90-120 days | High (USDA zones 4-7) | Roasting, steaming, sautéing |
Choosing the Right Cabbage Variety for Your Garden
What factors should you consider when choosing between green and red cabbage? The answer comes down to two things: your climate and your cooking preferences. If you want a reliable, fast-growing cabbage that works in almost any dish, green cabbage is the way to go. But if you're looking for something with a more vibrant color and a bit of a peppery kick, red cabbage is worth the extra waiting time. I tell my gardening friends to grow both if they have the space — that way, you always have options in the kitchen. Another factor is storage: green cabbage stores longer than red, so plan accordingly.
You might also think about the space you have available. Savoy cabbage takes up more room because its leaves are looser, so you need about 18 to 24 inches between plants. Brussels sprouts, on the other hand, need even more space — about 24 to 36 inches apart — because they grow tall, up to 2 to 3 feet. I once planted Brussels sprouts too close together, and the sprouts were tiny and sparse. Learn from my mistake: give them room to breathe. Napa cabbage and bok choy are more compact, making them ideal for small gardens or even containers. If you're growing in a raised bed, I recommend Napa cabbage because it grows upright and doesn't sprawl. Baby bok choy is even better for tight spaces, maturing in just 45 to 60 days. You can squeeze a lot of these plants into a small area and still get a good harvest.
Photos provided by pixabay
Key Factors to Consider
When you're picking which cabbage varieties to grow, think about your local climate first. All cabbages prefer cool weather, but some are more cold-tolerant than others. Savoy cabbage and Brussels sprouts handle frost best, while Napa cabbage and bok choy are more sensitive. I check my USDA zone before planting every year, and I adjust my choices based on the forecast. Another factor is the length of your growing season. If you have a short summer, stick with early cabbage varieties like 'Early Jersey Wakefield' or 'Parel.' These varieties mature in 50 to 60 days, so you can get a harvest before the heat sets in.
You also need to consider what you'll do with the cabbage after harvest. If you're planning to store it for months, go with green or red cabbage. I've kept green cabbage in my root cellar for up to six months without any issues. Savory cabbage, on the other hand, is best eaten fresh within a few weeks. Napa cabbage and bok choy don't store well either, so plan to use them quickly. One more thing: think about your family's taste preferences. Some people love the mild flavor of Napa cabbage, while others prefer the boldness of red cabbage. I always ask my family what they want to eat before I decide what to plant. That way, I don't end up with a crop nobody wants to eat. Growing a variety of cabbage types ensures you always have something for every meal.
Planting and Care Tips
Getting your cabbage off to a good start is crucial. You should plant them in full sun with well-draining soil rich in organic matter. I mix in compost before planting, and it makes a huge difference in the size and quality of the heads. Space your plants according to the variety — about 12 to 18 inches for green and red cabbage, 18 to 24 inches for Savoy, and 24 to 36 inches for Brussels sprouts. Water deeply and consistently, especially during dry spells, because cabbage needs a lot of moisture to form solid heads. One trick I use: mulch around the plants to keep the soil cool and retain moisture.
You'll also need to watch out for pests like cabbage worms and aphids. I use row covers to protect my plants, and it works like a charm. If you see holes in the leaves, check for cabbage worms and remove them by hand. Another common issue is clubroot, a fungal disease that causes roots to swell and stunt growth. To prevent this, rotate your crops every year and avoid planting cabbage in the same spot for at least three years. Fertilizing is also important — I apply a balanced fertilizer when the plants are about 6 inches tall, then again when they start forming heads. This gives them the nutrients they need to grow big and healthy. One thing I've learned: don't over-fertilize with nitrogen, or you'll get leafy growth but small heads. Stick to a balanced 10-10-10 fertilizer for the best results. With the right care, you'll be harvesting beautiful cabbage heads in no time.
Common Mistakes to Avoid When Growing Cabbage
Why is it essential to understand the differences between cabbage varieties for successful gardening? Because picking the wrong variety for your climate or space can lead to poor harvests and wasted effort. I've seen beginners plant Napa cabbage in the middle of summer, only to have it bolt and go to seed. Understanding each variety's needs helps you avoid these common mistakes. Another mistake is planting too close together, which leads to stunted growth and smaller heads. You also need to water consistently — irregular watering causes the heads to split open. Trust me, there's nothing more frustrating than seeing a perfect cabbage head crack right before harvest.
One of the biggest mistakes I see is planting cabbage too late in the season. Cabbage needs cool weather to form heads, so if you plant it in late spring, the heat can cause it to bolt. I always plant my cabbage in early spring, about 4 to 6 weeks before the last frost, or in late summer for a fall harvest. Another mistake is neglecting soil preparation — cabbage needs rich, well-draining soil with plenty of organic matter. I've found that adding compost or aged manure before planting makes a huge difference. Pest control is also something people overlook. I use diatomaceous earth around the base of my plants to deter slugs, and I inspect the leaves every few days for cabbage worms. If you catch them early, you can control them easily without chemicals. One last tip: don't forget to harvest at the right time. If you wait too long, the heads can become tough and bitter. Check the size and firmness regularly, and harvest when they feel solid and heavy.
Selecting the Wrong Variety
Choosing the wrong cabbage variety for your garden is a common mistake. You might pick a variety that needs a long growing season when you have a short summer. For example, Brussels sprouts need 90 to 120 days to mature, which is too long for many northern gardens. I've learned to check the days to maturity before buying seeds, and I always pick varieties that fit my climate. Another mistake is picking a variety that doesn't suit your cooking style. If you love stir-fries, go with Napa cabbage or bok choy instead of green cabbage. Savoy cabbage, with its tender leaves, is perfect for wraps and salads, but it's not great for long-term storage.
You should also consider the space you have available. Some cabbage varieties, like Savoy and Brussels sprouts, need more room to grow. If you only have a small garden, stick with compact varieties like baby bok choy or early green cabbage. I've seen people try to grow Brussels sprouts in a tiny raised bed, and the results were disappointing. Another factor is your soil type — cabbage prefers rich, loamy soil with a pH between 6.0 and 7.5. If your soil is too sandy or too clay-heavy, you'll need to amend it with compost. I always do a soil test before planting, and it helps me avoid problems down the road. One more thing: don't choose a variety just because it looks pretty in the catalog. Read the description carefully and match it to your garden conditions. With the right variety, you'll have a much easier time growing a successful crop.
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Key Factors to Consider
Spacing is crucial for cabbage growth. If you plant them too close together, they compete for sunlight and nutrients, leading to smaller heads. I recommend spacing green and red cabbage about 12 to 18 inches apart, with rows 24 to 36 inches apart. Savoy cabbage needs a bit more space, about 18 to 24 inches between plants. Brussels sprouts need even more room — 24 to 36 inches apart — because they grow tall and need good air circulation. I've learned that proper spacing also helps prevent disease, because the plants dry out faster after rain.
Watering is another area where people make mistakes. Cabbage needs consistent moisture, especially during the early stages of growth. If you let the soil dry out, the plants can become stressed, which leads to poor head formation. I water my cabbage deeply once or twice a week, depending on the weather. During hot spells, I check the soil moisture every few days to make sure it's not drying out. One trick I use: water at the base of the plant to avoid wetting the leaves, which can promote fungal diseases. Mulching with straw or grass clippings helps retain moisture and keeps the soil cool. Irregular watering is a common problem — I've seen heads split open when heavy rain follows a dry period. To avoid this, keep the soil consistently moist, especially when the heads are forming. With the right spacing and watering routine, you'll have healthy, productive cabbage plants.
Harvesting and Storing Your Cabbage Crop
When you harvest your cabbage, you want to do it at the right time for the best flavor. Green and red cabbage heads should feel firm and solid when you squeeze them. I usually harvest them when they're about the size of a softball or larger, depending on the variety. Savoy cabbage is a bit different — the heads are looser, so you can harvest them when they feel firm but not rock-hard. Napa cabbage and bok choy are best harvested when they're young and tender, about 45 to 60 days after planting. Brussels sprouts need more patience — you can harvest the sprouts from the bottom of the stalk upward as they mature. I've found that Brussels sprouts taste sweeter after a light frost, so I wait until late fall to harvest them.
Storing your cabbage properly extends its shelf life significantly. Green and red cabbage can last for months in a cool, humid place like a root cellar. I wrap them in newspapers or plastic bags and store them at around 32°F to 40°F with high humidity. Savoy cabbage doesn't store as well, so I use it within a few weeks. Napa cabbage and bok choy are best eaten fresh, but you can store them in the refrigerator for up to a week. Brussels sprouts can hold for weeks on their stalk in a cool, dark place — I've kept them for up to a month. One tip: don't wash your cabbage before storing it, because moisture can cause rot. I clean them just before using them in the kitchen. With the right storage techniques, you can enjoy your homegrown cabbage well into the winter. I've had green cabbage last for six months in my root cellar, and it still tasted fresh and crisp. Growing your own cabbage gives you a sense of accomplishment and a supply of healthy, delicious food.
When to Harvest Each Variety
Knowing when to harvest each cabbage variety takes a bit of practice. Green cabbage is ready when the head feels firm and the wrapper leaves are tight. I check the size first — most green cabbage varieties are ready when they reach 4 to 6 inches in diameter. Red cabbage takes a bit longer, so I look for a deep, vibrant color along with firmness. Savoy cabbage is ready when the head feels solid but the leaves are still tender and crinkly. Napa cabbage is best harvested when the head is about 10 to 12 inches tall and feels dense. Bok choy is ready when the stalks are thick and the leaves are bright green, usually 45 to 60 days after planting. Brussels sprouts are ready when the sprouts are about 1 to 2 inches in diameter and feel firm.
You should also pay attention to the weather when harvesting. I always harvest cabbage before a heavy rain, because rain can cause the heads to split. If you see cracks in the heads, harvest them immediately — they won't store well, but they're still good to eat. Another sign that cabbage is ready: the outer leaves start to yellow and fall off. I use a sharp knife to cut the head at the base, leaving a few outer leaves to protect the head during storage. For Brussels sprouts, I start harvesting from the bottom of the stalk first, because the lower sprouts mature earlier. I leave the top ones to grow for a few more weeks. With a little observation, you'll learn to recognize the perfect harvest time for each variety. Trust me, the taste of homegrown cabbage is worth the effort. I've never had a store-bought cabbage that compares to the fresh, sweet flavor of one I grew myself.
Storage Tips for Different Cabbage Types
Storing cabbage correctly keeps it fresh for weeks or even months. Green and red cabbage store best in a cool, humid environment, like a root cellar or refrigerator crisper drawer. I wrap them loosely in plastic wrap or place them in a plastic bag with holes to maintain humidity. Savoy cabbage doesn't store as long, so I use it within two to three weeks. Napa cabbage and bok choy are best eaten fresh, but you can refrigerate them for up to a week. Brussels sprouts are unique — they can stay on the stalk in a cool, dark place for up to a month. I've also frozen them after blanching, which works well for later use in soups and stews.
You can also ferment cabbage to preserve it for longer. I make sauerkraut with green cabbage every year, and it lasts for months in the fridge. Kimchi is another great option, especially with Napa cabbage. Fermentation not only preserves the cabbage but also adds probiotics that are good for your gut. I've also pickled red cabbage, which gives it a tangy, crunchy texture that's perfect for sandwiches. One important tip: don't store cabbage near apples or pears, because they release ethylene gas that can cause the cabbage to spoil faster. I keep my cabbage in a separate bin or drawer to avoid this. With the right storage methods, you can enjoy your cabbage harvest for months. I've had green cabbage last for six months in my root cellar, and it still tasted fresh and crisp. Growing your own cabbage gives you a sense of accomplishment and a supply of healthy, delicious food.
Adding Cabbage Varieties to Your Garden Rotation
Incorporating different cabbage varieties into your garden rotation adds diversity and extends your harvest season. I plant both early and late varieties to have a continuous supply of fresh cabbage. Early varieties like 'Early Jersey Wakefield' mature in 50 days, while late varieties like 'Savoy King' take up to 90 days. This means I can harvest cabbage from early summer through late fall. I also plant several varieties of cabbage to spread out the harvest and avoid having too much at once. Rotating your crops every year also helps prevent soil-borne diseases like clubroot. I avoid planting cabbage in the same spot for at least three years, and I follow it with nitrogen-fixing crops like beans or peas.
You can also grow cabbage in containers if you have limited space. Baby bok choy and Napa cabbage are compact enough to grow in pots or raised beds. I use a 5-gallon container for one or two cabbage plants, and they do surprisingly well. Just make sure the container has good drainage and you water regularly. Another idea: interplant cabbage with other vegetables like onions or carrots. This maximizes space and can help deter pests. I've had success with this approach, especially with companion planting herbs like dill or chamomile. These herbs attract beneficial insects that prey on cabbage pests. With a little planning, you can grow a variety of cabbage types in any garden, big or small. I've seen gardeners in small urban plots grow impressive cabbage crops using containers and vertical space. Don't let a lack of space stop you from trying different cabbage varieties. Start with one or two types and expand from there — you'll be surprised at how rewarding it is.
Photos provided by pixabay
Key Factors to Consider
Planning your garden for continuous harvest takes a bit of strategy. I start with early cabbage varieties in early spring, then plant later varieties in late spring for a fall harvest. This gives me cabbage from June through November. I also stagger my planting — I plant a few seeds every two weeks to extend the harvest even further. This is especially useful for fast-growing varieties like baby bok choy, which can be harvested in 45 days. Another trick: choose varieties with different maturity dates to spread out the harvest. For example, I plant 'Parel' (50 days), 'Red Acre' (75 days), and 'Savoy King' (90 days) all in the same bed. This way, I'm not overwhelmed with a huge harvest all at once.
You should also consider the seasons when planning your garden. I plant early cabbage in spring, then follow with a summer crop of beans or corn, and then plant fall cabbage in late summer. This rotation keeps the soil productive and reduces pest problems. I've found that fall cabbage often has the best flavor, because the cooler temperatures sweeten the leaves. Another benefit of fall planting: fewer pests, because cabbage worms are less active in cool weather. With a good plan, you can harvest cabbage from your garden for most of the year. I've even overlapped my spring and fall crops in some years, extending the season into early winter. Growing different cabbage varieties makes this possible, because each type has its own strengths and ideal season. I encourage you to try a few different types this year — you might discover a new favorite. Start with green and Savoy cabbage, then add Napa and bok choy for variety. You'll have a colorful, flavorful harvest that keeps your kitchen busy all year round.
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FAQs
Q: What’s the best cabbage variety for a beginner gardener to start with?
A: If you’re just starting out, I’d recommend green cabbage — hands down. It’s forgiving, matures quickly, and works in just about any dish you can think of. Varieties like ‘Early Jersey Wakefield’ are ready in as little as 50 days, which gives you a quick win and builds confidence. I always tell new gardeners to avoid Brussels sprouts or Savoy cabbage at first, because they need more patience and careful spacing. Green cabbage also handles cooler weather well, so you can plant it in early spring or late summer without much worry. From my own experience, the key is to keep the soil consistently moist and give each plant about 12 to 18 inches of space. Once you’ve mastered green cabbage, you can branch out to red or Savoy varieties. Trust me, nothing beats that first solid head you harvest yourself — it’s a real milestone in any garden.
Q: Why does Savoy cabbage deserve more attention from home gardeners?
A: Savoy cabbage is one of those vegetables that people overlook, but I honestly think it’s the prettiest and most versatile cabbage you can grow. Its ruffled, lacy leaves are tender enough to use raw in salads, and they’re perfect for wraps or light sautéing. The flavor is milder and sweeter than green or red cabbage, which makes it a hit with picky eaters. I’ve found that Savoy cabbage is also more cold-tolerant than many other varieties — it can survive light frosts that would kill Napa cabbage or bok choy. That said, it doesn’t store as well as green cabbage, so plan to use it within a few weeks of harvest. One tip I always share: harvest the outer leaves first, leaving the inner head to keep growing. This gives you a longer harvest period and more tender leaves for your kitchen. If you’re in a colder climate, Savoy is a reliable choice that adds visual interest and great taste to your garden.
Q: How long does it take to grow Brussels sprouts, and are they worth the wait?
A: Brussels sprouts require 90 to 120 days to mature, which is a long commitment compared to other cabbage varieties. But from my own experience, they’re absolutely worth the wait. The sprouts develop along a tall stalk, and you can harvest them from the bottom upward as they mature. I’ve found that they taste sweeter after a light frost, so I wait until late fall to pick them — that flavor is unmatched. Brussels sprouts need plenty of space, about 24 to 36 inches between plants, and they grow 2 to 3 feet tall. You’ll also need to keep the soil consistently moist and watch for pests like cabbage worms. I use row covers to protect them, and it works well. One thing I’ve learned: don’t plant them too close together, or the sprouts will be tiny and sparse. Varieties like ‘Long Island Improved’ are reliable and produce a good crop. If you have the patience, Brussels sprouts are a rewarding addition to any fall garden.
Q: What are the most common mistakes people make when growing different types of cabbage?
A: I’ve seen several mistakes repeat themselves over the years, and the biggest one is picking the wrong variety for your climate. For example, planting Napa cabbage in the middle of summer almost guarantees it will bolt and go to seed. Another common error is improper spacing — if you crowd your plants, heads will be small and stunted. I recommend spacing green and red cabbage about 12 to 18 inches apart, and giving Savoy cabbage 18 to 24 inches. Watering inconsistently is another problem; it causes heads to split open, which is frustrating after all that work. I also see people neglect soil preparation — cabbage needs rich, well-draining soil with plenty of organic matter. Adding compost before planting makes a huge difference. Pest control is often overlooked too; I use diatomaceous earth around the base to deter slugs and inspect leaves regularly for cabbage worms. Finally, harvesting at the right time matters: if you wait too long, heads become tough and bitter. Avoiding these mistakes will give you a much better harvest.
Q: How should I store different cabbage varieties to keep them fresh longer?
A: Storing cabbage correctly can extend its shelf life significantly, but the method depends on the variety. Green and red cabbage store best in a cool, humid environment — I wrap them in plastic bags or newspapers and keep them in a root cellar at around 32°F to 40°F. They can last for months that way; I’ve had green cabbage stay fresh for six months. Savoy cabbage doesn’t store as well, so I use it within two to three weeks. Napa cabbage and bok choy are best eaten fresh, but you can refrigerate them for up to a week. Brussels sprouts are unique — they can hold on the stalk in a cool, dark place for up to a month. I’ve also frozen them after blanching for later use in soups. One important tip: don’t wash your cabbage before storing, because moisture can cause rot. Clean them just before using. Also, keep cabbage away from apples and pears, which release ethylene gas that speeds up spoilage. With the right storage, you can enjoy your homegrown cabbage well into winter.
