1.Sowing & Germination

Cabbage is a hardy, cool-weather crop that can survive light frosts. To get a head start before the summer heat arrives, indoor starting is highly recommended.When to Plant:Spring Crop: Start seeds indoors 6–8 weeks before the last frost. Transplant outdoors 3–4 weeks before the last frost date.

• →Fall Crop: Start seeds in mid-summer and transplant into the garden in late summer. Fall-grown cabbage is often sweeter as it matures in the cooling air.
• →Sowing Depth: 1/4 inch deep.
• →Spacing: Space plants 12–18 inches apart in rows 24 inches apart. If you plant them closer, the heads will be smaller (perfect for "personal-sized" cabbages).
• →Germination Time: 7–14 days.

2.Growing & Care

• →Watering: Consistent moisture is the most important factor for cabbage. If the soil stays dry for too long and then receives a heavy watering, the heads may split open. Aim for 1–1.5 inches of water per week.
• →Feeding: Apply a nitrogen-rich organic fertilizer 3 weeks after transplanting. Cabbage needs plenty of fuel to wrap those heavy leaves into a tight head.
• →Pest Alert: The Cabbage White Butterfly will lay eggs on the leaves, which hatch into green caterpillars (cabbage worms). Use floating row covers to block the butterflies or use organic Bt (Bacillus thuringiensis) if you spot holes in the leaves.
• →Mulching: Use straw or compost to keep the soil cool and prevent moisture evaporation.

3.Harvest

• →Days to Maturity: 65–75 Days from transplanting.
• →When to Pick: Harvest when the heads feel firm and solid to the touch. If the head feels "squishy," it needs more time to fill out.
• →Method: Cut the head at the base with a sharp knife, leaving a few of the outer "wrapper" leaves attached to protect the head.
• →Pro Tip: If you leave the stem in the ground after harvesting the main head, the plant will often grow several "mini-cabbages" (the size of Brussels sprouts) along the stalk for a second harvest!

4.In the Kitchen

• →Storage: Copenhagen Market is a "fresh market" cabbage, it will stay crisp in the refrigerator for 3–4 weeks.
• →Culinary Use: Because of its tender texture and high sugar content, this is the premier variety for coleslaw, sauerkraut, and raw salads. It also holds up well to quick stir-frying.
• →Nutrition: Excellent source of Vitamin C, Vitamin K, and dietary fiber.