{"product_id":"stonehead-cabbage","title":"Stonehead Cabbage","description":"\u003cp class=\"sc-subtitle\"\u003eHybrid · 60–70 days from transplant\u003c\/p\u003e\n\u003cdiv class=\"sc-zone-pill\"\u003ecool-season · timing varies by zone\u003c\/div\u003e\n\u003cdiv class=\"sc-grows-label\"\u003eGrows well in\u003c\/div\u003e\n\u003cdiv class=\"sc-container-grid\"\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eRaised Bed ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eIn-Ground ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip maybe\"\u003eContainer\/Pot ✓✗\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip maybe\"\u003eGrow Bag ✓✗\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eMeet This Plant\u003c\/h2\u003e\n\u003cp\u003eStonehead is the cabbage that earned its reputation by being nearly impossible to mess up. The heads are dense, round, and solid, averaging 4–6 pounds, and they are less likely to crack even if you don't harvest them the moment they're ready. That holding ability alone sets it apart from most cabbages, which gives you one less thing to stress about.\u003c\/p\u003e\n\u003cp\u003eIt's a hybrid variety, so seed saved from it won't grow true to type, but what you get in return is reliable, consistent performance every single time.\u003c\/p\u003e\n\u003cp\u003eCabbage can be a lot. If you want to grow it without it becoming a whole thing, grab this one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat it tastes like:\u003c\/strong\u003e Mild and slightly sweet raw, with a tender crisp texture. Braised or cooked low and slow it turns silky and sweeter. Less bitter than most cabbages you've had from the store.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Grow It\u003c\/h2\u003e\n\u003cdiv class=\"sc-icon-row\" style=\"margin-top: 24px;\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eSun\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eFull sun, at least 6 hours daily. Less sun means slower maturation and looser heads.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-icon-row\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eWater\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eAbout 1–1.5 inches per week. Uneven watering causes heads to crack. Mulching helps retain moisture.\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: bold; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1a1a1a;\"\u003eSowing Details\u003c\/div\u003e\n\u003cul class=\"sc-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDepth\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e¼–½ inch\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eSpacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e18–24 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eRow Spacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e24–36 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eThinning\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e18–24 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eGermination\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e6–10 days\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDays to Maturity\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e60–70 days from transplant\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: bold; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1a1a1a;\"\u003eWhen to Plant\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-grid\"\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e❄️ Cool Climates · Zones 3–6\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003eFor spring, start indoors 4–6 weeks before your last frost. Transplant out 2–3 weeks before your last frost when daytime temperatures are consistently in the 40s to 50s°F.\u003cbr\u003e\u003cbr\u003eFor fall, start indoors in midsummer and transplant out 6–8 weeks before your first fall frost, once daytime temperatures begin dropping below about 75°F.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e☀️ Warm Climates · Zones 7–11\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003e\n\u003cstrong\u003eZones 7–8\u003c\/strong\u003e\u003cbr\u003eFor fall, start seeds indoors in late summer and transplant once daytime temperatures start dropping below 80°F, typically 8–10 weeks before your first fall frost. This is your most reliable season.\u003cbr\u003e\u003cbr\u003eFor spring, start seeds indoors in late winter and transplant while daytime temperatures are still in the 50s to 60s°F, typically 4–6 weeks before your last frost. Get them in early. Heads forming in warm weather won't size up properly.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eZones 9–11\u003c\/strong\u003e\u003cbr\u003eFall through early spring is your window. Start seeds indoors in late summer or early fall and transplant once temperatures begin cooling. In the warmest zones, you may be planting well before you ever see frost.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eGrow Friend Tips\u003c\/h2\u003e\n\u003cp class=\"sc-tip-title\"\u003eDon't rush the harvest but don't ignore it either\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eStonehead holds in the field longer than most cabbages without splitting, which is one of its best qualities. Once the head feels solid and dense when you squeeze it, it's ready. Check it every few days once you're in the window. A head that's left too long in warm weather will eventually crack even on a variety that resists it.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eCabbage is a heavy feeder\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eSide dress with compost or a balanced fertilizer a few weeks after transplanting. Nitrogen matters most early on when the plant is building leaves. Nutrient-poor soil produces loose, disappointing heads. Rich soil makes a noticeable difference.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eRotate it every year\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eDon't plant cabbage where any brassica grew in the last three years. Stonehead has built-in resistance to Fusarium yellows and black rot, but rotation is still your best defense against clubroot and other soil-borne diseases that can build up over time.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eRow cover early keeps the worst pests off\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eFlea beetles shred seedlings fast. Get row cover on at planting and leave it until plants are well established. Cabbageworm shows up later so check the undersides of leaves weekly and pick them off by hand. Bt is an option if populations get out of hand.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eKeep the moisture consistent\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eCabbage heads crack when the plant gets uneven water, especially after a dry spell followed by heavy rain or watering. Consistent moisture through the whole season is the best defense. Mulching around the base helps a lot.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eContainer growing needs room\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eCabbage needs significant root space to form a full head. If you're growing in a container or grow bag, go with at least 10 gallons. Anything smaller and the head won't size up properly.\u003c\/p\u003e\n\n\u003cdiv class=\"sc-companions\"\u003e\n\u003cspan class=\"sc-companion-label\"\u003eCompanion plants\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eDill\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eNasturtium\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eMarigold\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eGarlic\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eOnion\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eCelery\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eChamomile\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHarvest \u0026amp; What to Do With It\u003c\/h2\u003e\n\n\u003ch3\u003eWhen it's ready\u003c\/h3\u003e\n\u003cp\u003eStonehead is ready at 60–70 days from transplant when the head feels solid and dense when you squeeze it. The heads should be 4–6 pounds and about 6 inches across. Don't wait for a specific size. Firmness is the real signal. If it feels like a bowling ball it's ready.\u003c\/p\u003e\n\n\u003ch3\u003eHow to harvest\u003c\/h3\u003e\n\u003cp\u003eCut the head at the base of the stem with a sharp knife. Leave a few outer leaves intact to protect the head during storage.\u003c\/p\u003e\n\n\u003ch3\u003eYield\u003c\/h3\u003e\n\u003cp\u003eOne head per plant. Plant a full packet at good spacing and you'll have a generous harvest of solid heads ready within a few days of each other.\u003c\/p\u003e\n\n\u003ch3\u003eShort-term storage\u003c\/h3\u003e\n\u003cp\u003eRefrigerate unwashed with outer leaves on in a loose bag or loosely wrapped. Keeps 2–3 weeks. Cut cabbage should be wrapped tightly and used within a few days.\u003c\/p\u003e\n\n\u003ch3\u003eLong-term storage\u003c\/h3\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eRoot cellaring:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e One of the best root cellar vegetables. Store whole heads at 32–40°F with high humidity. Keeps 3–4 months.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eFreezing:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Blanch shredded or wedged cabbage 1–2 minutes, ice bath, dry well, freeze flat then bag. Keeps up to 12 months. Best for cooked dishes.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eFermenting:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Makes excellent sauerkraut. Shred finely, salt, pack tightly into a jar, ferment at room temperature for 1–4 weeks. Keeps months in the fridge once fermented.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eRefrigerator pickling:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Quick pickled with vinegar, salt, and spices. Ready in a few hours and keeps several weeks in the fridge.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003ePressure canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e There's no USDA or NCHFP tested recommendation for canning plain cabbage. Don't attempt it. Ferment, refrigerator pickle, freeze, or root cellar instead.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eWater bath canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Not safe for plain cabbage. Pickled cabbage in an acidified brine is fine.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eWhat to cook\u003c\/h3\u003e\n\u003cp\u003eRaw and shredded into coleslaw where the dense crisp texture holds up without going soggy. Braised low and slow until silky and sweet. Added to soups and stews where it holds its shape better than most greens. Stuffed with meat and rice and baked. Fermented into sauerkraut and piled onto a bratwurst. Stonehead does all of it well.\u003c\/p\u003e\n\n\u003ch2\u003eSeed Storage \u0026amp; Saving\u003c\/h2\u003e\n\u003ctable class=\"sc-seed-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eStonehead Cabbage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eHybrid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeeds per packet\u003c\/td\u003e\n\u003ctd\u003e~150 seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003cp style=\"margin-top: 16px;\"\u003e\u003cstrong\u003eStoring unused seeds:\u003c\/strong\u003e Keep somewhere cool, dark, and dry. Viable 3–5 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeed saving:\u003c\/strong\u003e Stonehead is a hybrid variety. Seeds saved from it won't grow true to type. Buy fresh seed each season.\u003c\/p\u003e","brand":"Sow Chaotic","offers":[{"title":"Default Title","offer_id":43808841859150,"sku":null,"price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3630\/6254\/files\/4.png?v=1786455991","url":"https:\/\/sowchaotic.com\/products\/stonehead-cabbage","provider":"Sow Chaotic","version":"1.0","type":"link"}