1. Soil Preparation:
Cabbage require a firm soil, so do not dig up the plot for several months prior to planting.  Some humus must be present, but this should not be freshly applied.  Chose a fairly sunny spot that has not had another brassica planted on it in the last 3 years.  Dig the plot up in the fall and work in some manure or compost.  The soil must not be acidic, so liming in the winter may be necessary.  A week before planting apply a fertiliser.  Do not fork over the plot prior to planting, but remove any weeds or stones with a rake.

2. Sowing & Planting:
Space your rows 6 inches apart and sow the seeds thinly at a depth of 1/2 inch.  Thin your seedlings to 1 foot apart so they do not become weak and thin.  These thinings can be used as Spring Greens.

3. Looking After the Plants:
Hoe carefully to eliminate weeds and water if the weather is dry.  Apply a liquid fertiliser as the heads begin to form.  In the fall, earth up the stems by mounding soil upwards towards the stem, thus firm the soil to protect the plants from wind.

4. Harvesting the Crop:
Cabbages are best harvested with a sharp knife at ground level.  With Spring and Summer varieties, cut a small X into the stump; a second crop of small cabbages will grow from these cuts.  Typically, cabbages are cut when needed, but should all be harvested in November and stored for winter use.  Cut off the roots and stems and remove the outer leaves.  Place the cabbages in a straw-lined box, stem-side up and store in a cool, dry place.  The crop should keep fresh until March.

5. Storage:
Cabbage should be wrapped in cling wrap where they should stay fresh for 1 week.  Cabbage may also be canned or frozen.  To freeze the cabbages, select only crisp heads and shred them into large pieces.  Blanche for 1 minute and pack into freezer bags once cooled.
 
 

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