How to Harvest Cabbages

• Harvest when heads reach desired size and are firm. Mature heads will split. This will take around 70 days for most green cabbage varieties. Most early varieties will produce 1- to 3-pound heads.
• To harvest, cut each cabbage head at its base with a sharp knife. Remove any yellow leaves (retain loose green leaves; they provide protection in storage) and immediately bring the head indoors or place it in shade. Alternatively, pull up the plant (roots and all) and hang it in a moist cellar that reaches near-freezing temperatures.
• To get two crops, cut the cabbage head out of the plant, leaving the outer leaves and root in the garden. The plant will send up new heads; pinch off those until only four or so smaller heads remain. Harvest when tennis ball-size (perfect for salads!).
• After harvesting, remove the entire stem and root system from the soil to prevent disease. Only compost healthy plants; destroy any with maggot infestation.

How to Store Cabbages

• Cabbage can be stored in the refrigerator for up to two weeks, wrapped lightly in plastic. Make sure it is dry before storing. In proper root cellar conditions, cabbage will keep for up to 3 months. See our article on root cellars.
• Follow this old-time technique to get the most out of your cabbage crop:
  1. In the fall, harvest the entire cabbage plant—stems, head, and roots—enjoying the head as usual and storing the roots in a root cellar through winter. 
  2. As soon as the ground has thawed in spring, plant the roots outdoors. 
  3. Soon, fresh sprouts will form, which can be eaten alone or added to soups, salads, or a dish of your choice.
  4. These replanted cabbages won’t produce full heads, but they should go to seed by the end of summer, providing next year’s round of cabbage seeds!
  • Note: This can also be done indoors on a windowsill in mid- to late winter; keep roots damp and sprouts should form.