Green Cabbage is a good source of vitamins A, C and B, plus being also of value as a fiber source.
They are a cool weather vegetable and can be grown in winter - so planting time: autumn for winter / spring harvest; and in spring for a summer/autumn harvest.
It hasn't the most delicious odour when cooking and sometimes suffers for that.
Yet, its nutritional value shouldn't be under-rated or its uses undervalued.
It is great as a cooked vegetable for many meat dishes and is basic to coleslaw.
Soil Preparation Like caulis and broccoli, cabbages like firm soil, so do your ground prep several months before planting.
Dig in the compost then so that it is not too fresh when planting time comes.
If you soil is acidic, add lime in the winter to make it slightly alkaline.
If you need to fertilise, then do it at least a week before planting and well water it in.
Don't dig over the area before planting - remove weeds and stones with a light raking or by hand.
Sow seed sparsely at a depth of about half an inch.
Then thin out to a foot apart.
While not being lovers of wet feet, do not let the soil dry out if possible.
When the heads start to form, apply a liquid fertiliser - you can make one from worm farm water (!) or compost tea.
Seaweed based is also good.
Cut a small X into the stump after picking and a second crop should come, although they will be smaller.
Storage You should harvest any remaining cabbages in November.
Placing then in a straw-lined container, stem side up and in a cool, dry area will keep them fresh until March.
Make sure to cut off the roots, stems and leaves as well.