911±¬ÁÏ

A member of the brassica family, cabbages are hardy, tasty and versatile. They can be sown indoors or outside, and take four to six months to mature.

• Spring cabbages – usually form small, dense, pointed heads. Sow in late summer for overwintering. Pick young as loose spring greens or leave to mature and form heads from mid-spring to mid-summer   

• Summer cabbages – available in many shapes and sizes, to suit all sites. Sow from late winter to mid-spring and harvest in mid- to late summer. Bred to withstand summer heat 

• Autumn cabbages – often form large heads, so need wider spacing. Sow in mid-spring and harvest before winter. Some varieties can be stored for use in winter 

• Winter cabbages – a valuable crop, for fresh harvests when little else is available. Usually form large heads, so need plenty of space. Sow in late spring. These include crinkly Savoy types and smooth drumheads, as well as attractive red-tinged or purple varieties. Once mature, they often stand in good condition for months until needed. Alternatively, store in a cool, frost-free place 

Like most brassicas, cabbages are prone to a number of pest and diseases. A key priority is to cover them with netting or

Transparent fleece and other floating films, known collectively as crop covers, are laid over or around plants hastening their growth, and protecting against weather and pests. They are usually used without supporting hoops.

There are many varieties of cabbage to choose from, ready to harvest at different times of year. They come in various shapes, from pointed to rounded, some with loose heads, others tight and dense. They can be all shades of green, as well as attractive steely blues, reddish tints and deep purples.

Cabbages vary in size too, with many excellent compact varieties that are ideal for small plots or small households. Winter varieties, on the other hand, tend to be larger and more robust.

If you’ve previously had problems with clubroot or downy mildew on your plot, then disease-resistant varieties are useful options.

When choosing varieties, look in particular for those with an 911±¬ÁÏ Award of Garden Merit (AGM), which shows they performed well in 911±¬ÁÏ trials – see our list of AGM fruit and veg for recommended varieties.

You can also see many crops, including cabbages, growing in the veg plots at all the 911±¬ÁÏ gardens, so do visit to explore how they are grown, compare the varieties and pick up useful tips and inspiration.

Cabbages are easy to grow from seed sown indoors or outside. They grow best in the ground, but you can also grow them in large, deep containers.

Traditionally, cabbages are sown in a separate ‘seedbed’, then later moved to their final growing site. This is because they grow quite slowly and often need wide spacing, so would take up a lot of room during the prime growing season. However, you can sow straight into the final growing site, then transplant some plants to new rows later, to create the necessary spacing.

Avoid sowing too many seeds at one time – sow several small batches through spring and summer to spread out your harvests and avoid gluts.

• Water the plants well the day before moving  

• Prepare your site as detailed above (see Preparing the ground). Be sure to firm the soil well 

• Lift the young plants carefully, without disturbing the roots, then set them in their new planting hole more deeply, with their lowest leaves at the surface. Firm them in well. See below for spacings 

• ‘Puddle in’ the plants with plenty of water – this means filling the hole with water several times before adding soil 

• Continue watering the young plants regularly, not letting the soil dry out, until they are growing strongly 

• Protect from slugs and snails, and place a felt cabbage collar around the base of the stem to deter cabbage root fly

• 30cm (1ft) apart for compact varieties  

• up to 45cm (18in) for larger varieties (check seed packets for exact spacings) 

• 10cm (4in) initially for spring cabbages, then thin out in late February/March to 30cm (1ft), using the thinnings as spring greens

Cabbages are generally easy to look after, but take care to cover them with fine-mesh netting to protect from pests. Provide consistent moisture, feed to boost growth and remove any faded outer leaves regularly. 

Sowings of spring, summer, autumn and winter varieties can provide cabbages throughout the year. They generally take about four to six months to reach maturity, depending on the type.

Harvest cabbages once they have formed a firm head that’s the size you want. It’s a good idea to harvest every other cabbage along the row initially, to let the remainder grow larger. Mature cabbages can be left standing for a few weeks, but will eventually deteriorate so check them regularly. Winter cabbages generally stand for longer in good condition. 

To harvest, cut through the stem just above ground level with a sharp knife. With spring and summer cabbages, if you then score a 1cm (½in) deep cross in the stump, they should go on to produce a second, smaller cabbage. Once the crop is finished, dig out the stumps to deter the spread of brassica diseases. 

To prepare cabbages in the kitchen, remove the loose, tough outer leaves and use only the inner dense head. 

Cabbages can be eaten raw or cooked, and are a key ingredient in many delicious dishes, including sauerkraut, coleslaw and kimchi. They are great in stir-fries and easy to sauté or steam, and can be used in soups, stews and other hearty meals. As well as being tasty, cabbage is rich in vitamins, minerals, antioxidants and fibre.

Cabbages are best eaten fresh, but can be stored in a plastic bag in the fridge for up to a week. Some winter cabbages can be stored for several months in a cool, dry, frost-free place.

Although cabbages are generally hardy and vigorous plants, they are prone to various brassica pests and diseases, but you can usually keep these at bay by: 

• Covering plants with insect-proof mesh or fleece (to protect from cabbage white butterflies and pigeons) 

• Putting brassica collars around the base of stems (to deter cabbage root fly) 

• Growing in fresh ground each year – see our guide to crop rotation

You’ll also need to protect cabbage plants from slugs and snails and possibly whitefly. 

Cabbages are also susceptible to the soil-borne fungal disease clubroot – adding lime can reduce the problem, as can growing plants in pots until the roots are well developed.