Cabbage does best in full sun, but being a cool-weather crop, it can tolerate some shade during the day. It will grow in any well-drained moderately fertile soil, but for best production, it needs soil that is rich and fertile, with plenty of compost worked in. Avoid planting in areas where cabbage or other cabbage-family plants (Brussels sprouts, kale, cauliflower, and broccoli) have grown in the previous three years.
Cabbages need a steady supply of moisture. To help keep the soil moist and cool, apply mulch 6 to 8 inches (15 to 20 cm) deep around the plants.
Harvest and Storage: Cabbage is ready to harvest when the head is full and firm. Cut the stalk at the base of the head with a sharp knife. It’s best to harvest them in the morning when the heads are cool. Early cabbages don’t store well, so harvest them as needed for fresh eating. Storage-type cabbages will keep for two to three months in a cool, humid, root cellar with temperatures just above 32° F (0° C) and 90 percent humidity. Cut off all rotted or damaged outer leaves and space heads so that their leaves don’t touch each other.
* Rich in fiber
* Boosts immunity
* Removes toxins
* Purifies blood
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