Red Cabbage
Brassica oleracea var. capitata f. rubra
vegetableRed cabbage is a densely-headed brassica with deep purple-red leaves containing beneficial anthocyanins. Its color deepens with cool temperatures and acidic soil, and it has a slightly sweet, complex flavor when cooked or pickled. This variety stores exceptionally well and is more robust against many pests than green cabbage.
Common Problems
Select the problem your Red Cabbage is experiencing to get a treatment guide.
Care Guide
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Light
Full sun (6–8 hours daily); adequate light enhances color intensity
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Water
Maintain consistent soil moisture with 1–1.5 inches water weekly; reduce frequency as head develops
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Soil
Rich, well-draining loam with pH 6.0–7.5; acidic soil (below pH 6.5) enhances red pigmentation; amend with compost before planting
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Fertiliser
Apply 10-10-10 fertilizer at planting and every 4–5 weeks; balanced nutrition supports head formation
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Temperature
Optimal 50–70°F (10–21°C); tolerates frost; flavor improves after light freezing
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Humidity
Moderate humidity; ensure adequate spacing for airflow to reduce disease pressure
Toxicity
check_circleSafe for Catscheck_circleSafe for Dogscheck_circleSafe for Children
Entirely safe and nutritious for all household members
Common Diseases
Common Pests
Seasonal Care
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Resume regular watering and feeding as growth picks up.
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Peak growing season. Water and feed regularly.
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Reduce watering as growth slows. Stop heavy feeding.
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Minimal watering and feeding. Protect from frost if needed.