Copenhagen Cabbage

ORIGIN AND HISTORY

Copenhagen Cabbage was developed in Denmark in the early 20th century and quickly gained popularity across Europe and North America. Its compact size and resistance to splitting made it ideal for both home gardens and commercial farming. Today, it remains a classic variety cherished for its dependable performance and excellent culinary qualities.

DESCRIPTION AND CHARACTERISTICS

Copenhagen Cabbage forms small to medium-sized heads that weigh approximately 1-2 kg (2-4 lbs) each. The heads are round, dense, and tightly packed, with smooth, pale green outer leaves that protect the tender, crisp inner layers. The plant is relatively compact, with a short stem and a diameter of about 30-40 cm (12-16 inches), making it suitable for smaller garden spaces. Its early maturation period—typically 65-75 days from transplanting—makes it an excellent choice for gardeners seeking a quick and reliable harvest.

CULTIVATION

Sowing:

Seeds: Start seeds indoors 6–8 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed trays filled with seed-starting mix. Keep the soil temperature at 18–22°C (65–72°F) for optimal germination.

Transplanting: Transplant seedlings outdoors when they have 4–5 true leaves, spacing plants 30–45 cm (12–18 inches) apart in rows spaced 60–75 cm (24–30 inches) apart.

Direct Sowing: In regions with long growing seasons, sow seeds directly outdoors in early spring or late summer for a fall harvest.

Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.5). Enrich the soil with compost or well-rotted manure before planting to support vigorous growth and firm head formation.

Watering: Water consistently to keep the soil evenly moist, especially during head formation. Mulch around the base of the plants to retain soil moisture and suppress weeds.

Care:

Light: Plant in full sun for optimal growth, though partial shade is tolerated in warmer climates.

Fertilization: Apply a balanced fertilizer or side-dress with compost every 3–4 weeks to encourage steady growth.

Pests and Diseases: Monitor for common pests such as cabbage worms, aphids, and flea beetles. Use floating row covers or organic insecticides if needed. Rotate crops yearly to prevent diseases like clubroot and black rot.

Harvesting: Copenhagen Cabbage is ready for harvest approximately 65–75 days after transplanting. Harvest heads when they are firm and about 15–20 cm (6–8 inches) in diameter. Cut the head at the base with a sharp knife, leaving the outer leaves and stem to encourage a second smaller crop of heads.

Note: Copenhagen Cabbage is perfect for fresh eating, slaws, sauerkraut, or cooking. Its compact size makes it ideal for small gardens. With proper care, this reliable variety provides a productive and delicious harvest.

CULINARY USES

Copenhagen Cabbage is prized for its mild, sweet flavor and versatility in the kitchen. It can be used raw in salads and slaws, where its crisp texture shines, or cooked in a variety of dishes. It is ideal for steaming, boiling, sautéing, or fermenting, making it a popular choice for traditional dishes like stuffed cabbage rolls, soups, and sauerkraut. The dense heads store well after harvest, maintaining their freshness and flavor for several weeks when kept in cool conditions.