(Brassica oleracea) Savoy cabbage has a sweet, tender flavor and lovely crinkled leaves that are never bitter.
Produces large, crisp heads that weigh 6-8 pounds.
Excellent sliced into ribbons for eating fresh, or cut into wedges steamed or braised.
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Start spring seedlings 4-5 weeks before transplanting. Start fall transplants 2-3 months before first frost. Once the seedlings grow to about 2 inches tall, and have developed their first leaves, they can be hardened off and moved outside for transplanting. Set out spring cabbage transplants early enough to mature before the heat of summer as they need cool temperatures to head and will bolt in the heat.
Red cabbage prefers climates that remain moist and cool for most of its vegetative growth stage.
When transplanting, enrich soil with a little blood and bone meal or side dress with compost. Evenly moist soil will provide best chances for a healthy crop. Uneven watering can cause a sudden growth spurt that will make the developing head split. Avoid wetting the foliage during cool weather or periods of high humidity as wet leaves are prone to disease.
Avoid planting cabbage in the same place each year and thoroughly clean up the garden at the end of the season, removing all remaining leaves and roots.
Harvest heads as soon as they are well developed, firm, and solid when squeezed. Cut off heads at base with a sharp knife. Cabbages left in the ground beyond maturity are more subject to disease and splitting. Leave stalks and roots in place to produce tiny cabbages that can be eaten like Brussels sprouts or left to develop into a second crop of small heads. Heads that split are great for making sauerkraut.
Plant with celery, dill, onions, chamomile, clover or potatoes. Clover can help to reduce cabbage aphid and cabbageworm. Chamomile will help to improve growth and flavor.
Hindered by strawberries and tomatoes.