Sunlight: Choose a location that receives full sun for at least 6-8 hours a day. Cabbage prefers cooler temperatures and thrives in sunny locations with good air circulation.

Soil: Prefers well-drained, fertile soil with a pH between 6.0 and 7.5. Amend the soil with compost or well-rotted manure to enhance fertility and drainage.

When to Plant: Cabbage is a cool-season crop that can be planted in early spring or late summer for a fall harvest. Start seeds indoors 6-8 weeks before the last expected frost date, or sow seeds directly in the garden as soon as the soil can be worked in spring or late summer.

Starting Indoors: Sow seeds 1/4 inch deep in seed-starting mix. Keep the soil moist and maintain a temperature of 65-75°F (18-24°C). Transplant seedlings outdoors when they have 4-6 true leaves and the danger of frost has passed.

Direct Sowing: Sow seeds 1/4 inch deep and 12-18 inches apart in rows spaced 18-24 inches apart. Thin seedlings to 12-18 inches apart once they are a few inches tall to allow enough space for the heads to develop.

Watering: Keep the soil consistently moist but not waterlogged. Water cabbage regularly, especially during dry periods. Water at the base of the plant to avoid wetting the foliage, which can lead to disease.

Fertilization: Cabbage is a heavy feeder. Apply a balanced fertilizer or compost at planting time. Side-dress with compost or a balanced fertilizer when the plants are 3-4 weeks old and again when they start to form heads.

Mulching and Weeding: Apply a layer of mulch around the plants to retain soil moisture, suppress weeds, and keep the soil temperature consistent. Hand-pull weeds carefully to avoid disturbing the shallow roots of the cabbage.

Pest and Disease Management: Cabbage can be susceptible to pests such as cabbage worms, aphids, and flea beetles. Use row covers to protect young plants and organic pest control methods like neem oil or insecticidal soap if necessary. Practice crop rotation and ensure good air circulation to prevent fungal diseases like black rot and clubroot.

When to Harvest: Early Round Dutch Cabbage is typically ready to harvest 63-70 days after planting. Harvest when the heads are firm and reach 4-6 inches in diameter.

How to Harvest: Use a sharp knife to cut the head from the base of the plant, leaving the outer leaves intact. These outer leaves can help protect the cabbage head during storage.

Storing Fresh Cabbage: Freshly harvested cabbage can be stored in the refrigerator for up to 2 weeks. Place the head in a plastic bag or wrap it in a damp cloth to retain moisture. For longer storage, cabbage can be stored in a cool, dark place.

Culinary Uses: Early Round Dutch Cabbage is versatile and can be used in a variety of dishes. It is perfect for fresh salads, coleslaws, soups, stews, stir-fries, and fermenting into sauerkraut.