Having grown up in the countryside, nature and self-sufficiency have always been big part of my life. I live and breathe nature and had the chance to delve even deeper into this interest during my studies in agricultural systems science at university. Favourite fruit: apples, blackberries and plums Favourite vegetables: potatoes, peppers and courgettes
Red cabbage, also known as blaukraut, is a popular winter vegetable. Find out here, how to care for it properly and what to consider when harvesting red cabbage.
Red cabbage (Brassica oleracea var. capitata f. rubra) is probably one of the most typical German side dishes to hearty dishes, especially in the winter and Christmas season. Relying on the cabbage from the supermarket or from the jar does not have to be, because the reddish-bluish cabbage also thrives in the home garden. We explain how to grow healthy cabbage yourself and how to care for it properly.
Red cabbage is a cool weather crop that can add beautiful color and tasty leaves to salads, slaws, and other dishes. With its deep purple hues, red cabbage is an eye-catching addition to any garden Learning how to properly harvest red cabbage ensures you get the most out of your crop. Follow these simple steps for harvesting red cabbage.
When to Harvest Red Cabbage
Knowing when to harvest red cabbage is key. Red cabbage heads mature 10-12 weeks after transplanting seedlings. For direct-seeded red cabbage, heads mature in 14-18 weeks.
The best way to tell if a red cabbage is ready to harvest is by feeling how firm the head is Give the head a gentle squeeze – it should feel very hard and solid Soft heads need more time to fully develop.
Size is another indicator. Mature heads are usually 6-8 inches in diameter, weighing around 3-4 pounds. Once the head reaches maturity, harvest promptly. Leaving ripe heads in the ground too long can cause them to split open.
Aim to harvest red cabbage after the first light frost, which helps sweeten the flavor. Frost causes the plants to convert stored sugars into food, intensifying the taste. Harvest before temperatures drop below 20°F when heads may rot.
How to Harvest Red Cabbage Step-by-Step
Follow these simple steps for harvesting red cabbage:
1. Select Heads to Harvest
Walk through your red cabbage patch and identify heads that are fully mature. Look for firm, dense heads around 6-8 inches wide. Avoid small or soft heads that need more time.
2. Cut the Head
Use a sharp knife to cut the red cabbage head from the base of the plant. Slice through the stem an inch or two below the lowest leaves.
3. Trim Outer Leaves
Remove any loose, damaged or discolored outer leaves. Try to retain as many healthy leaves intact as possible to protect the head.
4. Check for Pests
Inspect the base and between leaves for cabbage worms or signs of disease. Remove any worms and discard infected parts.
5. Store Properly
Store freshly cut heads in perforated plastic bags in the fridge for 2-3 weeks. Leaving heads intact helps maximize storage life.
6. Preserve the Rest
Consider turning extra heads into sauerkraut or kimchi. Cabbage also freezes well when chopped and blanched 2-3 minutes.
Harvesting Whole Plants vs Individual Heads
Most gardeners prefer harvesting individual mature heads as needed, leaving younger developing heads intact. This allows staggered harvests over an extended period.
However, you can also harvest the entire red cabbage plant at once by cutting the root crown. The benefit is faster clearing of garden space for other crops. Just be sure to harvest all heads at peak maturity.
If harvesting whole plants, use a spade to loosen soil and lift out roots. Shake off excess dirt before bringing indoors.
Getting Multiple Harvests from Red Cabbage
With proper care, a single red cabbage plant can provide multiple harvests over one growing season. Here are some tips:
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Cut only the largest, mature heads and leave smaller heads to continue growing.
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After cutting the main head, let the plant regrow smaller side shoots, checking frequently for harvesting.
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Apply a balanced fertilizer or compost tea every 2-3 weeks to fuel regrowth.
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Keep plants evenly watered as side heads develop. Drought stress reduces yields.
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Cover plants with row cover fabric at first frost to extend the harvest season.
With multiple harvests, one red cabbage plant can produce 4-6 heads per season. Just be sure to leave healthy leaves intact after each cutting to protect the plant.
What to Do After Harvesting Red Cabbage
Post-harvest care is also important for a healthy cabbage patch. Here are some tips:
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Turn over soil and add 2-3 inches of compost to replenish nutrients. Cabbage is heavy feeding.
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Pull up plant roots and debris to prevent pest and disease issues. Cabbage is prone to fungal issues.
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Consider planting a cover crop like clover or rye in vacant space to improve soil nutrition.
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Mark your garden plan so cabbage and related crops rotate to a different spot next year. This prevents disease and pests.
Proper rotation and sanitation keeps the cabbage patch healthier for next season’s crop. Destroying crop debris also removes habitats for overwintering pests.
Storing Freshly Harvested Red Cabbage
For best quality, red cabbage needs proper post-harvest storage. Follow these guidelines:
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Store intact heads in perforated plastic bags in the fridge for 2-3 weeks. Keep at high humidity and 32-40°F.
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Do not wash heads before storage as moisture hastens spoilage. Wash leaves just before preparation.
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Watch for shriveling, browning, or sliminess – signs of spoilage. Discard affected parts or whole heads if widespread.
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For longer storage, red cabbage can be fermented, pickled, frozen, or dehydrated. Refrigerator sauerkraut lasts 6+ months.
With proper harvesting technique and post-harvest care, your red cabbage crop can provide beautiful nutritious leaves to enjoy all season long.
Frequently Asked Questions About Harvesting Red Cabbage
Here are answers to some common questions about harvesting red cabbage:
When is red cabbage ready to harvest?
Look for firm, dense heads around 6-8 inches wide. Ripe heads will feel very hard when squeezed. Harvest promptly once heads reach maturity.
How do I cut red cabbage heads from the plant?
Use a sharp knife to slice through the stem an inch or two below the lowest leaves. Cut each mature head individually.
How long does harvested red cabbage last?
Intact heads keep 2-3 weeks when refrigerated in perforated bags. For longer storage, ferment or pickle cabbage. Sauerkraut lasts 6+ months refrigerated.
Should I harvest all my red cabbage at once?
Most gardeners prefer harvesting mature heads as needed for a staggered harvest. But you can harvest the whole plant at once if you need to clear garden space quickly.
Can I get multiple harvests from one red cabbage plant?
Yes! After cutting the main head, let the plant regrow side shoots. Fertilize and water to encourage regrowth. You can get 4-6 heads per plant this way.
Learning how to harvest red cabbage properly ensures you get beautiful, high-quality heads for months of enjoyment. Follow these simple tips for maximizing your red cabbage crop.
Red cabbage: origin, characteristics and taste
The original form of red cabbage (Brassica oleracea var. capitata f. rubra) is still found on the Atlantic coasts of France, Ireland, and England, namely wild cabbage, which is the origin of many modern cabbage species. As early as the 12th century, Hildegard von Bingen mentioned the vegetable for the first time with the designation “rubeae caules”, which means “reddish stalk”. Red cabbage represents a cultivated form of vegetable cabbage (Brassica oleracea) and thus belongs to the Brassica genus, a member of the cruciferous family (Brassicaceae).
Seeing red cabbage bloom is rather atypical, as it is a biennial plant and is usually harvested in the first year, before the formation of the flowerhead in the second year. To form the flower, cabbage needs a four-week rest period during the winter, when temperatures are around 0 °C. The flowerhead can eventually grow up to 90 cm tall and produces yellow flowers about the size of a fingernail, each with four petals, between May and June. The flowers are pollinated by insects, but can also pollinate themselves. From the fertilised flowers red cabbage forms seeds, which are naturally spread by the wind.
Tip: The round cabbages form closely spaced leaves that can take on a different colour depending on the pH and composition of the soil. This characteristic makes red cabbage a well-known soil indicator. When grown in acidic soils, it develops a reddish hue, while in alkaline soils it appears more bluish.
The colour of red cabbage can also be influenced by the way it is cooked. As a result of the addition of vinegar or sour apples, for example, the cabbage becomes a little more acidic and turns red. Unseasoned, red cabbage tastes sweet and mild and has a slightly sweet note that combines well with fruit, but also goes very well with savoury dishes.
Plant care: fertilising and watering
Red cabbage is easy to grow if the soil and site conditions are good. Under ideal conditions and with low pest pressure, it provides the amateur gardener with flavoursome and large cabbages that can be preserved well without much effort.
For details on growing, such as proper plant spacing or following a crop rotation, see our dedicated article on planting red cabbage.
As a highly nutritious plant, fertilisation is very important for red cabbage, with nitrogen and potassium applications in particular promoting growth. Yields can be significantly increased through high organic fertilisation. Care should be taken, however, as over-fertilisation makes the cabbage susceptible to disease, it can take on an unpleasant sulphur taste and the flavour fades. A potassium-rich fertiliser promotes proper supply to the plant, prevents a change in taste and ensures healthy growth of the cabbage heads. For example, our Plantura Tomato Food with its potassium-rich nutrient ratio, is ideal for providing tomato and cabbage cultivars with the best possible care. In the production process, we avoid the use of animal products and focus on a large proportion of organic components, which promotes soil life and creates ideal growing conditions for plants.
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It is best to fertilise red cabbage at the time of planting and two more times during growth. In this way, the cabbages are evenly supplied with nutrients. Late cultivars should not be fertilised after September, because the nutrients can not be absorbed during the cold season. With earlier cultivars, on the other hand, it is advisable not to give them any fertiliser for three weeks before harvesting.
Red cabbage needs sufficient water for healthy growth and should therefore be watered intensively on a regular basis, especially during the dry summer months. Although the plant can survive intermittent periods of drought, the quality and size of the heads suffer.