Days to Maturity: Approximately 90-110 days from transplant to harvest when heads are firm and solid.
Sun Needs: Full sun with at least 6-8 hours of direct sunlight daily—essential for tight head formation and good size in Utah’s climate.
Season Type: Cool-season crop; best for mid-spring transplanting aiming for late summer/fall harvest—very cold-tolerant and excellent for overwintering storage.
Plant Habit & Support: Large plants 12-18 inches tall and wide; no support needed—space 18-24 inches apart in rows 24-36 inches apart for proper head development and airflow.
Other Notes: Excellent storage cabbage (keeps for months in cool conditions); watch for cabbage worms, aphids, clubroot, or splitting from uneven moisture—organic mulch (like straw or compost) helps retain moisture and suppress weeds; harvest when heads are firm and dense.
Best Planting Method: Transplant when soil is cool and workable in mid-spring. Space plants 18-24 inches apart in rows or beds; plant at the same depth as in the pot. Amend soil generously with compost for fertility and excellent drainage—raised beds are ideal in heavier or alkaline Utah soils to prevent rot and clubroot. Organic mulch (such as straw, compost, or grass clippings) around plants retains moisture, moderates soil temperature, and suppresses weeds.
Watering Needs: Maintain consistently moist soil (1-2 inches per week) without waterlogging—even moisture throughout growth prevents splitting or loose heads; drip irrigation or base watering keeps foliage dry in dry Utah conditions to reduce disease. Mulch helps during warmer spells; avoid letting soil dry out completely, especially during head formation.
Fertilization Needs: Incorporate compost or balanced organic fertilizer at planting for nutrient-rich soil. Cabbage is a heavy feeder—side-dress with a nitrogen-rich option (like compost tea or fish emulsion) 3-4 weeks after transplanting, and possibly again midway, to support leaf and head growth. Avoid excess nitrogen late to prevent soft, pest-prone plants. Harvest when heads are firm and dense (cut at base with a sharp knife)—remove outer leaves if needed and store in a cool, humid place for several months.