Harvesting cabbage –

Usually 70 days after transplanting small starts
Cabbage is ready for harvest when the head feels firm to the touch
To harvest, use a sharp knife to cut the cabbage head just above the soil level, ensuring a clean cut without damaging neighboring leaves
Essential to harvest cabbage before it starts to split or crack

Storing cabbage –

Fresh Storage: Store cabbage heads in a cool, dry place or refrigerate them for longer shelf life.
Long-Term Storage: Cabbage can be blanched (briefly immersed in boiling water) and then frozen for longer-term storage. Blanching helps preserve the cabbage's color, flavor, and texture. Frozen cabbage can be stored for up to 12 months in the freezer.

Cooking with cabbage –

Stir-Fry: Cut cabbage into thin strips and stir-fry with your favorite vegetables and protein (like tofu, chicken, or shrimp). Season with soy sauce, garlic, and ginger for a delicious stir-fry.
Coleslaw: Shred cabbage and mix with shredded carrots and a creamy dressing (mayonnaise or yogurt-based) for a classic coleslaw. Add some apple cider vinegar and a touch of honey for a tangy twist.
Soup: Add shredded cabbage to soups and stews for added texture and nutrition. It works well in hearty vegetable soups or traditional dishes like cabbage soup.
Fermented Cabbage (Sauerkraut or Kimchi): Make your own sauerkraut or kimchi by fermenting shredded cabbage with salt and spices. Fermented cabbage adds a tangy flavor and is a great addition to sandwiches, salads, or as a side dish.
Grilled or Roasted Cabbage: Cut cabbage into thick slices or wedges, brush with olive oil, season with salt, pepper, and your favorite herbs or spices, then grill or roast until tender and slightly caramelized.