Published Apr 25, 2023
Red cabbage is a nutritious and delicious vegetable that adds color and crunch to your salads and coleslaws. It is also easy to grow in your backyard or container garden.
There are many varieties of red cabbage to choose from, depending on your preference and climate. Some popular ones are Ruby Ball, Red Acre, Red Express, and Mammoth Red Rock.
Red cabbage prefers a rich, well-drained soil with a pH of 6.0 to 7.0. You can improve your soil by adding organic matter such as compost or manure. You can also use a balanced fertilizer before planting.
You can start red cabbage seeds indoors 6 to 8 weeks before the last frost date, or sow them directly in the garden after the danger of frost has passed. Transplant or thin the seedlings to 12 to 18 inches apart.
You can harvest red cabbage when the heads are firm and about 6 to 10 inches in diameter. Cut the stem close to the head and remove any damaged or yellow leaves. You can store red cabbage in a cool, dark place for up to 3 months, or in the refrigerator for up to 2 weeks.
Red cabbage can be eaten raw or cooked in various ways. You can shred it for salads and slaws, chop it for soups and stews, or roast it with other vegetables. You can also pickle it or ferment it for sauerkraut.