While it's too late in the season to get two harvests out of a cabbage crop, it's the perfect time to plant one that will mature in the autumn.

Cabbage can be cooked or added raw to salads and other recipes. It can also be pickled to create sides such as sauerkraut and kimchee.

The vegetable is quite a healthy addition to your dinner plate. According to the University of Illinois Extension, it is low in calories and has plenty of beta-carotene, fiber, and Vitamin C.

Planting cabbage

Cabbage can be started indoors six to eight weeks before the last frost of the season. The Old Farmer's Almanac says you can transfer the plants outdoors about two or three weeks before this date. Transplanting during a cloudy day will minimize the possibility that sunlight or heat will shock the plant. The Cornell University Cooperative Extension says plants started inside should be kept in direct sunlight at a temperature of about 60 degrees.

Alternatively, the seeds can be directly sowed outside once the soil temperature reach 40 degrees. Seeds should be planted at a depth of half an inch to three-quarters of an inch and separated by about three inches. Transplanted cabbage should be given more room, with 12 to 24 inches of space between plants.

The gardening company Bonnie Plants says seeds should be planted in an area that receives at least six hours of sunlight a day. A lightly shaded plot will also work well if you are planting cabbage during a warmer time of year.

Cabbage will thrive on soil that is well-drained and rich in organic material. The pH level should be between 6.5 and 6.8, although the plant can also tolerate neutral or slightly alkaline soil.

Care

The Old Farmer's Almanac says cabbage is a heavy feeder, so it can quickly deplete the soil of nutrients. The University of Illinois Extension recommends using starter fertilizer when planting, then adding a nitrogen-rich fertilizer when the plant is half-grown.

Cabbage requires about one-and-a-half to two inches of water per week. Make sure it gets this moisture if the rainfall is not sufficient to meet these needs.

When the plants reach a height of about five inches, thin them out to allow sufficient space between plants. The Old Farmer's Almanac says these seedlings can be moved to a different part of the garden after the thinning.

Cabbage will grow well alongside some other plants, such as beans, cucumbers, lettuce, and tomato. However, it can harm nearby plants such as broccoli, cauliflower, strawberries, and tomatoes by competing for nutrients in the soil.

Avoid cultivating the soil to remove weeds. The Cornell University Cooperative Extension says cabbage has a shallow root system which can be damaged when you disturb the soil. A layer of mulch will help cut down on weed growth and preserve moisture.

Problems

Cabbage is vulnerable to several pests and diseases. Some pests, such as cabbageworms and cabbage root maggots, are even named for the crop.

Aphids, flea beetles, and cutworms can also affect the plant. Place floating row covers over the plot to help keep these pests at bay. Bonnie Plants says you can also treat cabbage with an insecticide containing Bacillus thuringiensis, or Bt, to kill off these pests.

Diseases that can affect cabbage include club root, black rot, black leg, and fusarium wilt. Since diseases can build up in the soil, you should use crop rotation to bring in other plants. The Cornell University Cooperative Extension advises against planting a member of the cabbage family in the same soil more than once every three or four years.

If you cannot control a disease or pest affecting a cabbage plant, gather all parts of the plant and destroy them. The University of Illinois Extension says you can also dispose of these plants, but they should not be placed in the compost pile.

Harvesting

Cabbage can be harvested at any time after the heads have formed. You'll get the best results if you harvest them when the head is firm to pressure.

Once the head has become firm, it is at risk for splitting. This occurs when the cabbage takes up too much water after it matures, such as after a late season rainfall. Severing the roots on two sides of the plant can prevent this issue. However, it will also weaken the plant and require you to harvest it within a few days.

The Old Farmer's Almanac says most cabbage varieties are ready for harvesting after about 70 days of growth. Use a sharp knife to cut the head at its base and store the cabbage in the shade or another cool area immediately.

Smaller heads may develop if you leave the plant in the garden, and you can harvest these as well for salads. Once you have completed a harvest, uproot the remainder of the plant to prevent the development of diseases in the soil.

Cabbage will keep for several weeks in the refrigerator, or a few months in a root cellar. Make sure the plant is dry before storing it.