1. Select the right type of cabbage for your climate. Different varieties of cabbage can tolerate different temperatures, so choose one that will thrive in the conditions you have.
2. Start cabbage seeds indoors about 6-8 weeks before the last expected frost date in your area. This gives the plants enough time to develop strong root systems before transplanting them outdoors.
3. Plant seedlings outside when all danger of frost has passed and soil temperature is at least 55 degrees Fahrenheit or warmer. Space them 12-24 inches apart and keep the soil moist throughout the growing season.
4. Mulch around plants with straw or hay to help maintain moisture levels and prevent weeds from sprouting up between cabbages rows.
5. Cabbage prefers full sun but also grows well in partial shade; try to provide 4-6 hours of sunlight each day during peak growing months (spring through fall).
6. Fertilize lightly at planting and again mid-season, using an all purpose vegetable fertilizer; too much nitrogen can result in large heads that won’t store properly and can attract pests and diseases later on.
7. Check often for insect damage, especially if there is evidence of larvae tunneling or holes being eaten into leaves; use natural solutions like neem oil spray to control pest populations if necessary.
8. Harvest cabbage when heads reach full size but before they start cracking open or showing signs of softness – this usually takes about 90 days after transplanting outdoors for most varieties of cabbage grown from seedlings. Cut whole head off at stem base using a sharp knife; be careful not to puncture outer leaves as these will be needed to keep cabbage fresh in storage for up to 1 month after harvest (wrapped loosely in plastic).
Following these tips should give you delicious, nutrient-packed cabbages throughout the summer and into fall! Enjoy!