Cabbage familiar to modern day gardeners is relatively new in size and colors, being developed in the 16th Century in Northern Europe. The head forming cabbages were slowly developed from a loose leafed, savoy type cabbage that originated several thousand years ago in the Mid East, spreading through trade into Asia and Europe at roughly the same pace.
Cabbage does best as an early Spring or a Fall crop, as it needs cooler weather to properly develop the heads. The early types are best planted early Spring for an early Summer crop, and the late varieties planted in late Summer for a Fall crop.
Raw cabbage is sliced and used in salads or with mayonnaise as the familiar coleslaw. It may be cooked as an ingredient of soups, stews and stuffings. May be best known as sauerkraut or in other cooking traditions as pickled cabbage.
Approx 100 seeds per pack.
Indoors: Sow seeds 1/2" deep in flats 6-8 weeks before last frost date. Transplant in 4 weeks, 3" apart in flats. Set out 2 weeks before last expected frost 24-36" apart. Direct seed or set out in full sun where summers are mild, or in afternoon shade in hot dry climates. Grows best in soil that is well drained, fertile and rich in humus.