Start seeds indoors 2 months before last frost date, or obtain young plants for direct planting in the garden. Two weeks before last frost date transplant about 1½ feet apart. Harvest when the cabbage heads are solid/firm, but before they crack or split.
Cabbage heads should be firm and heavy and unblemished. Place uncut head in sealed bag/container in refrigerator for up to a week. Once it is cut, the remaining portion should be stored the same way and used within a couple of days.
There are several varieties of cabbage with different shapes and colors. Basic cabbage is a tight round "head" that is usually green, or sometimes red. Rinse cabbage and remove outer or wilted leaves.
Raw: Tear or cut for use in salads or chop/shred for a "slaw."
Cook: Bring a ½ inch of water to a boil, add shredded cabbage. Simmer for 3-5 minutes or until just tender. Drain water and serve.
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