By the time September rolls around, most gardens (and gardeners!) are looking a little tired. The summer rush of tomatoes, peppers, and zucchini can leave us worn out and ready to hang up the hoe. But here’s a secret many gardeners don’t know: fall gardening is the easiest gardening of the year—and cabbage is one of the best crops to grow once the weather cools down.
In this guide we're going to discuss the benefits of growing cabbage in the fall—and we're going to lay out exactly how to do it. From sowing the seeds to plucking those sweet, crisp heads from the garden, we’re covering everything you need to know to grow fall cabbage successfully.
For some, it’s a pumpkin-scented candle. For me, it’s the aroma of a hearty cabbage dish simmering on the stove that signals fall has truly arrived.
Why Grow Cabbage in the Fall?
Cabbage actually thrives in fall weather. Where the intense heat and wild moisture swings of summer can cause cabbage to crack or taste bitter, cooler nights and shorter days bring out its sweet side. A light frost can even improve flavor, giving you crisp, tender heads that are perfect for slaws, soups, or sauerkraut.
Fall also brings a welcome break from pests. The dreaded cabbage worms that plague summer crops slow way down once nights cool off, meaning less work in the garden and less ick in the kitchen. Add in steadier moisture and milder sun, and you’ve got conditions cabbage loves.
Fall-grown cabbages are sweeter than their spring-grown counterparts, and you'll be amazed at just how easy they are to grow.
When to Plant Cabbage for Fall Harvest
The trick with fall cabbage is timing. You want to give the plants enough time to form solid heads before a hard freeze arrives. As a rule of thumb, count back 70–90 days from your first expected frost date—that’s when you should sow your seeds.
For most gardeners, that means late July through October. If you’re in a northern state, lean earlier. If you’re farther south, you may have until October or later to sow. Frost-free areas needn't worry about planting too late into Fall—the plants may take longer to grow in cooler temperatures, but the flavor will only deepen.
Now, most gardening guides will tell you to start cabbage indoors and then transplant. Honestly? I skip that step. By this point in the year, I don’t have the energy (or the grow light space) to babysit seedlings—and cabbage doesn’t need it. Direct seeding in the garden works beautifully, as long as the soil is warm enough for germination. And this time of year, temperature is not an issue.
Here’s why I prefer to sow outdoors:
- Less work – no trays to water or harden off.
- Faster growth – seedlings take off right where they’ll mature.
- Lower stress – no transplant shock.
The only caveats:
- Keep the soil moist during germination, especially if you’re planting in late summer heat.
- Use a floating row cover from day one. Bug pressure is still intense in late summer. The cover protects young seedlings until the weather cools.
How to sow: Mark out your final spacing (18–24 inches between plants). In each spot, sow 3–4 seeds—these are called “stations.” Once your seedlings sprout and grow their first true leaves, thin to the strongest plant in each station.
This Red Acre cabbage is one of our favorites for fall. Its heads are on the smaller side, but the intense purple color it takes on in fall is gorgeous (and nutritious).
Fall Cabbage Varieties Worth Growing
For fall gardening, you’ll want early- to mid-season varieties—ones that mature quickly enough to beat the hard freezes. These are our tried-and-true favorites:
- All Seasons (85 days)– Dependable green cabbage with solid, round heads.
- Red Acre (75 days) – Compact red variety that’s colorful and stores well.
- Early Golden Acre (60 days)– Our favorite. Its early-maturing heads perfect for fresh eating.
- Charleston Wakefield (75-85 days) – A Unique, pointed heirloom variety with tender leaves.
- Copenhagen Market (65-85 days) – Classic, reliable green variety with excellent flavor.
These varieties are quick to mature, letting you squeeze most of their growth into the cooler months when cabbage really shines.
Possibly because of its unconventional cone-shaped heads, Charleston Wakefield isn't a very popular cabbage, but those who've not grown it are missing out. It's sweet, tender, and simply delicious.
Tips for Fall Cabbage Success
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Soil prep: Work in compost or a balanced fertilizer. Cabbage is a heavy feeder.
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Mulch: Helps keep the soil moist and the roots cool.
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Watering: Stay consistent, especially if rains are light in late summer.
- Frost protection: A light row cover can stretch the harvest even longer.
Growing Guide: Secrets to Growing Colossal Cabbages
But don't be intimidated. Cabbages require so much less care in the fall compared to spring.
Frost vs. Freeze: Know the Difference
Cool fall nights are a blessing for cabbage. A few light frosts will actually sweeten the flavor, making the leaves crisper and more tender. But watch out for a hard freeze. Once temperatures drop well below freezing and stay there, the cells inside the cabbage heads can rupture—leaving you with spoiled, mushy heads instead of a crisp harvest.
The takeaway: let your cabbages enjoy a little frost, but harvest them before a deep freeze sets in. If you’re running late, use a row cover or harvest early and store them in a cool place indoors.
Sauerkraut is usually the first thing that comes to mind with cabbage—and indeed it is delicious—but growing cabbages in fall opens the door to a world of savory, belly-warming dishes that are perfect for cooler weather.
What to Do with Your Harvest
Fresh cabbage slaws and braised sides are always a hit, but fall harvests are also the perfect time to enjoy cabbage in warm, hearty meals. This recipe is one of our favorites because it’s quick (~20 min total), super easy, and makes the most of what’s coming out of the garden—cabbage, carrots, and onions. And unlike many fall comfort foods that lean heavy on pasta or potatoes, this dish stays low in carbs while still being filling and flavorful. It’s the kind of weeknight meal that feels both wholesome and seasonal, with plenty of garden-fresh crunch in every bite.
Skillet Cabbage and Beef
Ingredients
- 1 lb lean ground beef
- ½ medium cabbage, chopped
- 1 medium onion, diced
- 1 medium carrot, grated
- 2 Tbsp tomato paste
- ½ cup beef or vegetable broth
- 1½ tsp paprika
- 2–3 Tbsp olive oil
- Salt & pepper, to taste
- Optional: parsley or chives for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add ground beef and onion, season with a bit of salt and pepper, and cook until browned. Drain fat if needed.
- In the same skillet, add carrot and cook until softened.
- Stir in tomato paste, paprika, and broth; let simmer 2–3 minutes.
- Add cabbage and stir to combine. Cover and simmer, stirring occasionally, until cabbage reaches your preferred tenderness.
- Remove from heat, add more salt and pepper to taste, garnish with herbs, and serve hot.
Tip: For crisp-tender cabbage, cook just until wilted. For softer cabbage, simmer a bit longer.
Get ready for fall with this sweet, cold-tolerant favorite. Make cabbage your new favorite vegetable to grow in the fall.
Final Thoughts
If summer gardening leaves you drained, give fall cabbage a try. It’s simple, forgiving, and more rewarding than most people expect. Fall gardening really is the easiest gardening of the year, and cabbage is the perfect crop to ease into it.
Ready to get started? Check out our collection of heirloom cabbage varieties—perfect for fall planting and winter storage.
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