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Cabbage (Red)

Brassica oleracea Capitata group

INTRODUCTION

Originally grown in the Mediterranean region and dating back to at least Roman times, Red Cabbage should be an essential plant on the allotment for any autumn or winter production schedule.

All Cabbage varieties are highly nutritious and particularly high in fibre, beta-carotene, vitamin C and vitamin K - but Red Cabbage contains 10 times more vitamin A than green cabbage and also contains essential cancer-fighting flavonoids anthocyanins. It's a versatile vegetable, can be eaten cooked or raw, and adds a whole new dimension to coleslaw.

Soil Preparation

All Cabbage types prefer a fertile, moisture-retentive but well-drained soil. The growing area should be sunny and the soil should be well consolidated.

The addition of garden lime may be required to maintain a soil pH of around 6.5. Do not grow in a freshly manured site as this addition of excess nitrogen can cause excessive foliage growth. Manure ground well in advance of planting.

Sowing & Planting

Red Cabbage can be sown directly into a seedbed for later transplanting but a better method of raising plants is to sow into modules or seed trays. Sow seed from mid-February through until May into your chosen container and cover to a depth of approx. 0.5cm.

Keep at a temperature of between 5c and 15c. When seedlings are large enough to handle, transfer into a larger container. A 9cm pot is ideal.

Planting out should be from March until May, at a spacing of 45cm/18inches between plants and between rows. Ensure plants are deep enough and well firmed in, they dislike loose soil.

Do not allow sowing temperatures to rise above 25oc, Brassica seed can go into dormancy at high temperatures.

Growing & General Cultivation

After planting, water well. Once established Cabbage requires minimal watering except during drought conditions. Protect establishing plants with netting to guard against attack from pigeons.

Keep growing crops weed-free. Feed once during the growing season and mulch plants if possible.

Try and avoid growing Cabbage or any other Brassica plant type on the same ground the following year. Crop rotation is an important factor in helping to protect against disease.

Pests & Diseases

Cabbage tends to suffer from all common pests and diseases associated with other Brassicas.

Slugs and Snails can be a problem for young plants - for remedies - see product directory.

Other pests can include Caterpillars (cabbage white). Eggs will appear on the underside of leaves during summer and can be removed by hand. Caterpillars will devastate crops within days if left uncontrolled. Chemical control is available - see product directory.

Cabbage Whitefly (not to be confused with greenhouse whitefly) can be unsightly but shouldn't affect cropping potential.

Cabbage Root Fly can be a serious problem. The larvae, resulting from eggs laid at the base of stems, will eat roots causing the plant to wilt and die. Fitting felt collars around each plant stem will prevent eggs from being laid.

Diseases can include, Downy mildew which shows as yellow patches on foliage and affected leaves should be removed. To prevent, ensure good air circulation and low humidity.

Powdery Mildew is a white powdery deposit that can cover stems and foliage. It is usually associated with dry weather and to prevent, avoid plants from drying out. Remove affected foliage as needed or in severe outbreaks, use a suitable fungicide - see product directory

Clubroot, a soil-borne fungal disease, affects all Cabbages which causes swelling and distortion of roots. It results in poor plant growth and subsequent loss of harvest. Avoid using ground previously used for brassica crops and ensure correct soil pH (6.5). Add garden lime as required. As an alternative, grow a Clubroot resistant variety such as 'Lodero'

Harvesting

By using a range of varieties and with successional sowings, Red Cabbage will be ready for harvesting from late July through until December.

Cut Cabbage heads with a sharp knife as soon as the head has fully developed. Remove outer leaves.

Cabbage are at their best when consumed fresh. If kept cool, harvested Cabbage will keep for 2 -3 weeks if needed, Red Cabbage will even keep for several months during winter left in the ground or placed in storage.

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