Choose a sunny spot with well-draining soil and aim for 6–7+ hours of sun
Prepare soil with compost or well-rotted manure before planting
Start seeds indoors 4–6 weeks before the last frost or sow directly after soil warms
Use transplants for best results in cool climates; thin direct-sown seedlings to 12–18 inches
Plant in rows or beds with 12–18 inches between plants and 18–24 inches between rows
Plant at the same depth as the seedling container; firm soil lightly around stems
Water consistently to keep soil evenly moist (about 1–1.5 inches per week, more during heat)
Mulch with 2–4 inches of straw or shredded leaves to reduce weeds and stabilize moisture
Feed with compost at planting and side-dress with nitrogen-rich fertilizer when heads begin forming
Keep weeds under control early to avoid competition
Protect from pests with row cover until plants are established
Watch for cabbage pests (cabbage worms, aphids, flea beetles) and treat promptly if found
Prevent disease by spacing plants well and avoiding overhead watering
Harvest heads when they are firm and fully formed before yellowing; cut the main head with 6 inches of stem
Allow side shoots to grow for additional smaller harvests after the main head is cut
In hot weather, grow early or use shade cloth; in cold weather, use row covers to extend the season
Rotate brassicas (broccoli, cabbage, kale) to avoid repeating soil-borne disease in the same spot
Adjust timing for your region to avoid extreme heat during head formation