Sunlight: Cabbage thrives in full sun, requiring at least 6-8 hours of direct sunlight per day. However, it can tolerate partial shade, especially in warmer climates.

Soil: Prefers well-drained, fertile soil with a pH between 6.0 and 7.5. Cabbage grows best in soil rich in organic matter, so amend the soil with compost or well-rotted manure before planting.

When to Plant: Mammoth Red Rock Cabbage is a cool-season crop that can be planted in early spring or late summer for a fall harvest. In spring, start seeds indoors 6-8 weeks before the last expected frost date and transplant outdoors 2-3 weeks before the last frost. For a fall crop, sow seeds directly in the garden 10-12 weeks before the first expected frost.

Starting Seeds Indoors: Sow seeds 1/4 inch deep in seed-starting mix. Keep the soil moist and maintain a temperature of around 65-75°F (18-24°C). Seeds typically germinate in 5-10 days. Transplant seedlings outdoors when they have 3-4 true leaves and are about 4-6 inches tall.

Direct Sowing: If sowing directly in the garden, sow seeds 1/4 inch deep and 12-18 inches apart in rows spaced 24-36 inches apart. Thin seedlings to 18-24 inches apart once they are a few inches tall.

Watering: Keep the soil consistently moist but not waterlogged. Cabbage needs regular watering, especially during dry periods, to develop large, dense heads. Water deeply to encourage deep root growth, and mulch around the plants to retain moisture and keep the roots cool.

Fertilization: Cabbage is a heavy feeder and benefits from regular fertilization. Apply compost or a balanced fertilizer at planting time. Side-dress with compost or a nitrogen-rich fertilizer every 3-4 weeks during the growing season to support vigorous growth.

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 cabbage.

Pest and Disease Management: Cabbage can be susceptible to pests such as cabbage worms, aphids, and flea beetles. Use floating row covers to protect young plants from pests, and practice crop rotation to reduce the risk of soil-borne diseases. Organic pest control methods like neem oil or insecticidal soap can be used if necessary. Ensure good air circulation around the plants to prevent fungal diseases such as downy mildew and black rot.

When to Harvest: Mammoth Red Rock Cabbage is typically ready to harvest 90-100 days after transplanting, depending on growing conditions. Harvest when the heads are firm and feel solid when squeezed. The heads should be a deep reddish-purple color and can weigh up to 10 pounds.

How to Harvest: Use a sharp knife to cut the cabbage head off at the base, leaving a few outer leaves to protect the head. If you leave the stem and roots in the ground, they may produce small side heads that can be harvested later.

Storing Fresh Cabbage: Freshly harvested cabbage can be stored in the refrigerator for up to a month. Remove any damaged outer leaves before storing. Cabbage can also be stored in a cool, dark, and humid environment, like a root cellar, for several months.

Culinary Uses: Mammoth Red Rock Cabbage is versatile and can be used in a variety of dishes. It’s perfect for fresh salads, coleslaw, stir-fries, pickling, and adding to soups and stews. The deep color and crisp texture make it a beautiful and nutritious addition to any meal.