Today , we often think of the cabbage as a humble veggie . However , the ever - wise ancient Romans valued cabbage as a opulence nutrient item , and many treasured its tang above that of other veggies .

They also held its perceived medicinal place in high esteem , using it to deal gout and headache .

While cabbage remains an authoritative utility program histrion in our kitchens , it ’s not on the nose conceive a sumptuousness solid food item these days , though perhaps it should be .

A close up, top down picture of a cabbage plant with a mature head. There are large, dark green leaves on the outside, and light green tight leaves around the head. The background is soil, in bright sunshine.

Photo by Meghan Yager

We link to vendors to help you find relevant products . If you buy from one of our link , we may earn a charge .

With only 22 calories per cupful , cabbage is a healthful choice , providing one gram ofprotein , two grams of roughage , 85 % of the commend daily inhalation of vitamin K , and 54 % of the recommend vitamin C.

If you ’re acquire this humble but flavorful vegetablein your garden , you might have question about when and how to glean . rent ’s learn more !

A vertical image of a row of cabbages, their large dark green leaves contrasting with the light green leaves tight around the mature heads. To the middle and bottom of the frame is green and white text.

Photo by Meghan Yager

What You’ll Learn

When to Harvest

The first thing to find out , of course , is time . Is it the right time to harvest your cabbages or should you give them a chip more meter ?

Determine this by first consult the time to matureness for the variety you planted . Some cabbages are ready in as few as 80 mean solar day from seed and 60 sidereal day from transplanting , while others take as long as 180 daytime from cum or 105 days from transplantation .

commence by knowing the approximative time to glean , per each cultivar that you are growing .

A vertical image of a row of cabbages, their large dark green leaves contrasting with the light green leaves tight around the mature heads. To the middle and bottom of the frame is green and white text.

Next , ill-use out into your garden patch . Take a mystifying breathing space and absorb Mother Nature ’s beau ideal .

Have a close spirit at your cabbages . Again , you ’ll require to consult theseed parcel informationabout your specific cultivar .

Some cabbages are ready when the head is compact and softball sizing , while others are mature when they ’re closer to the sizing of a soccer Lucille Ball – or even bigger , like that globe you seat on when you ’re at workplace and shun normal electric chair for whatever reasonableness . Okay , mayhap not that big …

Two hands from the left of the frame touch the outer leaves of a cabbage head ready for harvesting. The inner leaves are light green while the outer leaves are much darker.

Another consideration is how the head feels . Give it a squeeze . Is it firm , all the way through ? If you still sense some softness , for most varieties , you should hold off a spot .

Another sign of harvest home eagerness is the beginnings of cracked leaves . Take a looking at at the folio that are adhere tightly to the softball or soccer ball or what have you . If you see them protrude to break apart , it ’s sentence to harvest .

rainfall is another considerateness . If you ’re debating whether to give your vegetables a couple more twenty-four hour period to develop , but you know that rain is in the prognosis , it might be a good time to overstretch ‘ em .   Excessive rain or overwatering cansplit mature cabbage heads , take in them inedible .

A vertical image showing a mature cabbage head bathed in bright sunshine. The large outer leaves are dark green while the inner leaves, tight around the head are light green.

How to Harvest

Now , the fun part . Can you smack the saucy homemade slaw already ?

When it comes to harvest home cabbage , you have a yoke of options . Whichever you pick out , it ’s practiced to do your cabbage pickin ’ in the first light , before it acquire too hot and the leaves wilt .

you’re able to plainly go in with your top-notch - strong gloved hand , grab the pedestal of a dough foreland , and deplume with all your might . In informal soil , you ’ll impart up the integral plant , root and all . You may find out a fiddling radiocarpal joint twisting is need with this method .

Neat rows of mature cabbage heads in the garden. The outer leaves are a dark green color and the inner leaves around the head much lighter. Soil can be seen in the background between the vegetables.

Another approach involves sharp implement and could result in a nursery full of baby cabbages .

Using a very astute tongue or loppers , cut the cabbage head off ,   give a few inches of the stalk and some of the large , floppy , louse - maw - ridden leaves integral – and leaving the root in the ground .

In gratitude for leaving a act of itself behind , the cabbage plant life will reward you with new life — in about two weeks , you ’ll see the bud of new cabbages popping up to replace the mother plant . If legion baby seem , foreshorten some off to give up just two or three to flourish .

A close up of a row of cabbages, showing two of them, their mature outer leaves reflecting the sunlight and the tight inner head clearly visible. The background is soil and vegetation.

None of these second - gen “ side - heads ” will be as enceinte as the first one , but they will be every bit as comestible , as long as they have time to continue growing before the season ends .

Preparation and Storage

Prepare the cut chou question by first peeling or cut away the large , loose leaves . Feed these to your backyard chickensoradd them to the compost pile .

Put the cut heads in a shady berth , or take them into the household mighty forth so they ’re not bake in the sunshine .

Inside , rest the cabbage heads on the kitchen buffet until they ’re ironic , then envelop them in plastic and shop in the refrigerator . They ’ll by and large keep for several calendar week .

A wooden box containing a large harvest of white cabbages with their outer leaves removed, in light sunshine.

Preservation

If the thought of consuming 85 heads of lolly in a few weeks ’ time prepare your tum rebellion , keep open some of your harvest for later ! newly harvested cabbage should last 1 - 2 months in the refrigerator . It ’s best kept unwashed in a porous bag and only washed when you are quick to habituate it .

There are various methods you’re able to use for storing cabbage recollective - term .

Freeze

you could immobilize cabbage if you take a few step to by rights prepare it . Begin by removing any yellow leaves from the exterior of the mind .

Then lap the nous thoroughly . To dislodge any hemipteron that might be hiding out , soak the dinero head in common salt water for 30 minutes . Use 1 to 3 tablespoons of salt per gallon of pee .

slew the cleaned head into wedge heel , or separate the leaves . For best consequence , blanch the sugar in stewing water for 90 seconds , and then plunge the scrap into ice urine .

A top down picture showing a cabbage chopped into quarters, some into fine slice on a chopping board and in a jar. To the left of the frame is a white ceramic jug and to the bottom of the frame is a white bowl with salt and a wooden spoon. The background is a dark wooden surface.

Blanching helps preserve nutrients that may be lost in the freezing procedure , and it serve the simoleons stay edible longer . Non - bloodless , flash-frozen dinero will need to be used in four to eight weeks , whereas blanched , frozen cabbage will persist tasty for nine to 14 months .

Dehydrate

you’re able to also desiccate cabbage . Wash and slit it into slight strips , and arrange them on dehydrator trays .

desiccate at 125 - 135 ° F for 7 - 11 hours . Check your dehydrator ’s teaching for more specific recommendation .

Store dehydrated loot in Methedrine jars or in vacuum - seal bags .

A close up of two hands holding a metal colander under a kitchen tap with a cabbage head in it. The background is white.

watch more about desiccate veg here .

Fermentation

Another popular and sound choice is to preserve cabbage by work it , wee-wee sauerkraut or kimchi .

The basic process of lactofermentation uses common salt and water to make an environment where good bacteria can flourish . These bacteria course on the sugar in the cabbage and the resulting ferment is full of good probiotic bacterium that will keep your gut healthy !

Recipes and Cooking Ideas

Now that you ’ve harvested your clams , it ’s metre to enjoy it !

Cabbage , of course of instruction , is the star ingredient of coleslaw , and we further you to sample this classic recipefrom our babe site , Foodal .

Cabbage is also delicious in stir fries , andyou might want to try Foodal’sAsian chicken cabbage touch - youngster .

A close up of a jar on a wooden surface containing sauerkraut made with chopped cabbage and peppercorns, in bright sunlight.

Another option for dinner tonight : Salmon River tacos with tomatillo guacamole and red cabbage slaw , also from Foodal .

From Rome to Home

Humble or sniffy , cabbage sure as shooting merit a seat in your garden and on your mesa .

Now that you fuck when and how to harvest this Ancient Roman favorite , you should have no trouble satisfying the cruciferous needs of your family .

Andif you ’re very into cabbagecheck out these article next :

A white bowl with coleslaw made from white and red cabbage, carrots, and herbs. In the background is half a red cabbage. To the left of the frame is a silver spoon on a blue striped cloth, the background is a colorful red, orange, and white tablecloth.

Photo by Meghan Yager © Ask the Experts , LLC . ALL right wing RESERVED.See our TOSfor more details . Uncredited photograph : Shutterstock . extra writing and editing by Clare Groom and Allison Sidhu .

About

Gretchen Heber