Cabbage is actually the oldest known vegetable and has been on the menu since ancient times.

There are many types of cabbage including:

  • White cabbage. Large, light green head with glossy, powerful leaves. The juicy leaves are crunchy crispy and the cabbage taste mild and sweet.
  • Red cabbage. Large, dark purple cabbage head with glossy, powerful leaves. The cabbage taste is more strong and bitter than cabbage.
  • Dense bushy cabbage in flower shape with luminous, white color. A crispy cabbage with a mild and nutty flavor.
  • Chinese cabbage. Elongated light green cabbage head with lettuce-like leaves. The cabbage taste is mild with a pleasant bitterness.
  • Savoy cabbage. A round dark green cabbage with rippled leaves. The leaves are glossy and have a nice texture. The cabbage taste is medium to strong.
  • Bushy cabbage in flower shape with strong dark green color. The taste is mild and rounded.
  • Brussel sprouts. Small pale green cabbage heads from the plant cane. The cabbage taste becomes milder when cooking.
  • Oblong, dark green leaves from the plant cane. The rippled, strong leaves have a strong cabbage taste.

Why eat and grow cabbage.

Cabbage is healthy. Cabbage contains many important nutrients, such as prevents cardiovascular disease, strengthens the immune system, reduces the risk of diabetes, provides effective protection against cancer and keeps the gut moving. It is also rich in vitamins, fiber and other minerals. Fiber saturates well and makes it easier to hold the weight

You can prepare in countless ways. However, if you want the most health out of the cabbage, eat it raw or lightly steamed. Vigorous preparation can go beyond the content of healthy cabbage nutrients.

Cooking and use.

You can use cabbage in salads, soups and various cooked dishes. It can be boiled, steamed, sautéed, fried, pureed and marinated.

Some recipes

Cultivation of  cabbage.

Cabbage and seed change.

In order to prevent disease and pests it is necessary to have a seed change – this applies not least to cabbage, potatoes and peas. Seed change means switching crops on the different beds or pieces of soil, and each family must arrange its seed change to suit the consumption of vegetables. A simple change of seeds over 4 years is:

First year: cabbage
Second year: potatoes
Third year: cucumbers
Fourth year: root vegetables / onions.

You can easily grow your own cabbage, and contrary to what many believe, it is not at all difficult to make the cabbage grow in your kitchen garden. Just remember to give the cabbage plants plenty of fertilizer and plant them somewhere in the garden where they get plenty of sunshine.

Moreover, if you buy the cabbage as small plants instead of seeds, it make growing your cabbage easier.

The large cabbage species of cabbage, red cabbage, savoy cabbage, Brussels sprouts and cauliflower require space and a good nutritious soil.

The planting distance for red cabbage, white cabbage, Brussels sprouts and cauliflower should be 50-60 cm between the plants both in and between the rows. It is advantageous to displace the plant in the rows. This gives the individual plant the largest root volume and the plants cover the soil better, so that weeds are shaded away when the rows close.

Harvest and storage

Most cabbage species are harvested in the fall and winter. Follow these tips:

  • The harvest should as far as possible be made under dry conditions. There must not be water on the cabbages when harvest.
  • Do not cut the cabbage heads if they are frozen.
  • One must make sure to use clean knives.
  • You should harvest your cabbage before it gets too much frost, so as not to impair durability.

Storage is best done by harvest directly in large boxes, and stored at a temperature of 0-50 Celsius in a ventilated room.