Green Cabbage

DAYS TO SPROUT

DAYS TO
SPROUT

5-10

MATURES IN

MATURES
IN

60-70

TASTE IT FOR

TASTE IT
FOR

N/A

Care & Harvest

💡Temperature: Prefers cooler temperatures, ideally between 55-75°F, to form a closed cabbage head. In warmer temperatures, the plant will grow more open but will still produce thick, large, and crunchy leaves!

⭕ Support: Cabbage does not need direct support, but as the head grows, it can become heavy and may cause some water to drip out of the yCube due to its weight. If this occurs, either harvest more leaves to manage the weight, or support the plant with a Plant Belt.

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. Snip any yellow or brown leaves if they appear.

🌿 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant and let the inner leaves continue to grow. Leave 1/3 of the plant if you want it to continue growing. To harvest the full head at once, wait until it reaches maturity, then harvest from the base.

Quick Facts

Today’s modern green cabbage comes from ancient wild cabbage that was first domesticated in Mediterranean Europe sometime before 1000 BC. Cabbage belongs to a family of plants commonly known as brassicas, which includes varieties like broccoli, Brussels sprouts, and cauliflower.

This mini version of a classic green cabbage produces a delightfully small head packed with mildly sweet, deliciously crunchy leaves. When left to grow to maturity in cooler temperatures, the plant will form a closed head, while warmer growing temperatures will result in a more open growth pattern with the same great flavor and texture. Raw green cabbage is packed with fiber plus vitamins K and C.

Try this especially tasty cabbage variety raw, sautéed, braised, or fermented into kimchi or sauerkraut. We love it in fish tacos, hash, cole slaw, soups, and salads.

Harvest to Plate Recipe

How To Cook Green Cabbage

INGREDIENTS

INSTRUCTIONS

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