Cabbage is more than coleslaw and soup filler—it’s a true cold-weather superfood. It’s rich in vitamins, fiber, and protective plant compounds, yet budget-friendly and easy to grow, especially in raised beds where soil conditions can be tailored just right.

Why Cabbage Is So Good for You

Health Benefits at a Glance

• Supports digestion & gut health
• Helps lower cholesterol
• Anti-inflammatory compounds
• Rich in antioxidants
• Supports heart & blood pressure
• May offer anti-cancer protection
• Low-calorie, high-satiety food
• Can be friendly for Type 2 diabetics*

Cabbage Loves the Cold – Here’s Why

While tomatoes shiver and basil sulks, cabbage is out there humming happily in the cool air.
As a classic cool-season crop, cabbage actually prefers temperatures between
about 45–70°F (7–21°C). Light frosts can even sweeten the flavor as the plant
concentrates natural sugars in its leaves.

This makes cabbage a perfect choice for fall and early-winter gardening,
especially in raised beds. The beds warm up and drain better than in-ground plots, helping
roots stay comfortable even as the air gets nippy.

Growing Cabbage in a Raised Bed

From seedling to supper

1. Soil & Bed Preparation

Cabbage likes a rich, well-drained soil with plenty of organic matter.
In Henchy Gardens, we think of the raised bed as a cozy quilt: layers of goodness that keep
roots happy and well-fed.

• Aim for a soil pH around 6.2–6.8.
• Mix in finished compost or aged manure before planting.
• Because cabbage is a “heavy feeder,” you can also add a balanced organic fertilizer or slow-release pellets at planting time.

2. Timing for Cool-Season Success

In many temperate areas, you’ll:

• Start seeds indoors in late summer for a fall crop, or
• Transplant nursery seedlings into the raised bed as late-summer heat breaks.

Once overnight temperatures drift down into the 50s and 40s°F (10–7°C), cabbage really finds its groove.
A row cover or light frost cloth can protect young plants from a surprise hard freeze while still letting the cold they love come through.

3. Spacing and Planting

Give each plant enough room to curl into a full head:

• Space plants about 12–18 inches (30–45 cm) apart in all directions.
• Plant seedlings a bit deeper than they were in their pots so stems are well-anchored.
• Water in deeply after planting to settle roots and remove air pockets.

4. Water, Feeding & Mulch

Cabbage likes consistent moisture, especially as those heads are forming.

• Water deeply rather than with frequent sprinkles—about 1–1.5 inches (2.5–4 cm) of water per week, including rainfall.
• Top-dress with compost or a light feeding of organic fertilizer midway through the season.
• Add a layer of straw, shredded leaves, or mulch to keep soil cool and retain moisture.

5. Pests & Protection (The Gentle Watch)

Cool weather greatly reduces pest pressure, but brassicas still have a few fans that love to snack:

• Cabbage worms & loopers: Hand-pick any you see, or use a row cover from the start to block cabbage moths.
• Slugs: Mulch carefully and use traps or copper barriers if they become a problem.
• Rotate crops: Don’t grow cabbage in the same bed year after year—rotate with non-brassicas to keep soil disease down.

6. Harvesting & Storing

Cabbage is ready to harvest when heads feel firm and solid when gently squeezed.
Use a sharp knife to cut the stem just above the outer leaves.

• Leave the outer leaves and base in the soil and sometimes smaller “side heads” will form.
• Store whole heads in a cool, humid place or the crisper drawer for several weeks.
• For longer storage, shred and ferment into sauerkraut or kimchi—your gut microbes will thank you.

Bringing It to the Table

Once your garden has gifted you a basket of dense, cold-kissed cabbages, the fun really begins.
Shred it into a crunchy salad with apple and carrot, braise it with onions and a splash of vinegar,
or roast thick wedges until the edges caramelize and turn sweet.

In the Henchy Gardens kitchen, we think of cabbage as a
“bridge vegetable”—it carries us from late summer into winter, keeping plates
colorful and nutrient-rich even as the days grow short. It’s affordable, adaptable, and forgiving
both in the soil and on the stove.

From our beds to your table – may your cabbage be crisp, your soil rich, and your mornings just frosty enough.

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