History
Cabbage has been cultivated in Europe for over 3,000 years. The ancient Greeks and Romans valued it for its medicinal properties, and it became a staple across Northern Europe, where it was fermented as sauerkraut.
How to grow
Start seeds indoors 6–8 weeks before last frost.
Transplant to rich soil, 30–50 cm apart.
Keep well-watered during head formation.
Harvest when heads feel firm and solid.
Choosing and storing
Choose firm, heavy heads with crisp, vibrant leaves.
Avoid heads with cracks, browning, or loose outer leaves.
Store whole heads in the refrigerator crisper.
Do not wash until ready to use.
Use within 2–3 months for best quality.
Preparation
Remove outer leaves and rinse.
Cut into wedges, shred, or slice as needed.
Core is edible but tough — remove if desired.