Gardeners have plenty of choices if they opt to grow cabbage. The leafy spheres come in a variety of colors, sizes, and leaf types, each with their own distinct flavors.

Cabbage heads can grow to an impressively large size, giving you plenty to work with when putting together recipes. The vegetable favors cooler temperatures, so it's possible to get one crop in the summer and a second one in the autumn.

To start a cabbage crop, you can either sow seeds directly outdoors or start them inside about six to eight weeks before the last spring frost before transplanting them into the soil. The gardening company Bonnie Plants says seeds planted in the spring can benefit from using black plastic over the garden bed, which will keep the soil warm. For an autumn crop, plant seeds about six to eight weeks before the first anticipated frost of the season.

Cabbage will grow well in full sunlight, but isn't as dependent on this factor as many plants. Marie Iannotti, writing for the home design site The Spruce, says the plant doesn't need to produce flowers or fruit, so it won't need to be exposed to sun throughout the day. Afternoon shade can be beneficial since it will keep the plant from drying out on hot days.

The soil should be well-drained and amended with organic material such as compost. The University of Minnesota Extension says the pH level should be slightly acidic, falling between 6 and 7 on the scale. A soil test can help you determine if the soil needs additional phosphorus or potassium.

Seeds can be planted at a shallow depth of about one-quarter or half an inch. Place seeds in groups of three, with plantings every 15 to 18 inches. The Old Farmer's Almanac says large cabbage crops can be planted in rows, and that greater spacing will be necessary for larger varieties.

Avoid planting cabbage near other cole crops, such as broccoli and cauliflower. These plants will all take up large amounts of water and nutrients, and too many heavy feeders in one area will quickly deplete the soil. Cabbage should also be kept away from tomatoes and strawberries, but is a good companion crop for beans and cucumbers.

Water the plants regularly if they don't receive ample moisture through rainfall. Bonnie Plants says one to 1.5 inches of water each week will be sufficient. Iannotti says proper watering is necessary to keep the cabbages from splitting.

Adding more compost every three weeks will help keep the soil well-supplied with nutrients. The Old Farmer's Almanac says you can also add a balanced fertilizer at these intervals.

Once the seedlings are about five inches tall, thin them out to leave the strongest specimens. The spacing between them should be enough for the cabbages to grow to their intended size. Thinnings can be transplanted elsewhere in the garden.

Cabbages are biennials, meaning they typically complete a growing cycle over two seasons. Iannotti says it is best to grow cabbage as an annual, since you'll only be interested in the foliage that appears in the first season. However, you may want to allow the cabbage to continue growing if you wish to collect seed from the plant in the following season.

Feel free to plant an autumn crop of cabbage while the spring crop is still growing, and try to time the plantings so the plant won't be caught out in the cold. Cabbage can tolerate some light frost, but won't survive if temperatures drop too low. The University of Minnesota Extension says most cabbage varieties take 60 to 100 days between planting and harvest.

Cabbage is particularly vulnerable to disease and pests, unfortunately. Some pests, such as cabbageworms and cabbage root maggots, are even named for the plant. Bonnie Plants says other problems include aphids, flea beetles, black rot, and clubroot.

The insecticide Bt works well on the pests, while preventative measures are the best way to ward off disease. Avoid planting cabbage in the same area that other cole crops have grown in the past four years to prevent the transmission of disease. Affected plants should be destroyed rather than composted.

You can harvest cabbages as soon as you're comfortable with their size and shape. The Old Farmer's Almanac says the cabbage should also be firm to the touch. Use a sharp knife to cut the cabbage head at its base; leave the root and outer leaves to encourage smaller heads, which are good for salads, to come up before the end of the season.

Cabbage should ideally be stored in a root cellar, where it can last for months, but it can also be kept in a cool, moist location. Vegetables stored in the refrigerator should be lightly wrapped in plastic and used within two weeks.

Recipes call for cabbage to be used in a variety of different ways, including stir fries, stuffing, and soups. The University of Minnesota Extension says fermentation to make sauerkraut or kimchi is a popular option, since this method will preserve the vegetable for a long time.