Copenhagen Market Cabbage Seeds - Early Round Green Heads

Grow Copenhagen Market cabbage for compact, round green heads with crisp leaves for slaw, soups, braising, and roasted wedges. This early cabbage fits spring and fall vegetable gardens where a smaller heading variety is preferred. Harvest a firm head, shred it fresh for a crunchy salad, or simmer the leaves into a comforting meal.

Choose your seed size

This listing is for seeds to plant, not live plants or harvested cabbage. Available options are:

• 1/4 oz
• 1 oz
• 1/4 lb
• 1 lb
• 4 lb

All options are sold by weight. Seed counts vary by lot and are not guaranteed.

Variety details

• Variety: Copenhagen Market
• Botanical name: Brassica oleracea var. capitata
• Crop: Early, round-heading green cabbage
• Potential head size: Approximately 6–8 inches across
• Potential head weight: Approximately 3–4 lb under favorable conditions
• Growing season: Cool weather, with timing adjusted for local spring or fall conditions
• Light: Full sun
• Soil: Fertile, well-drained soil with consistent moisture

Head size and harvest timing vary with spacing, weather, and care. The previous listing's 65-day estimate did not specify whether it was measured from sowing or transplanting, so use plant development and head firmness to judge readiness rather than relying on a fixed date.

Starting seeds

For a spring crop, start indoors approximately 6–8 weeks before your expected last frost. Sow about 1/4 inch deep in moist seed-starting mix. Provide bright light after emergence and keep seedlings evenly moist without waterlogging.

For a fall crop, work backward from your area's expected cold weather to allow time for seedling growth and head development. Seeds can be started in modules or direct sown where suitable, protecting young plants from excessive heat and drying.

Transplanting

Gradually acclimate indoor-grown seedlings to outdoor light and temperatures. Transplant sturdy young plants into prepared soil during suitable cool weather, avoiding severe freezes and stressful heat.

Space plants approximately 12–18 inches apart, with enough room between rows for airflow and access. Water thoroughly after planting and protect young plants if hard frosts are expected.

Growing care

• Maintain steady soil moisture throughout head development.
• Mulch around established plants to conserve moisture and suppress weeds, keeping mulch away from stems.
• Feed according to soil needs and the directions on a fertilizer suitable for vegetables.
• Inspect regularly for cabbage caterpillars, aphids, slugs, and other pests.
• Use a suitable insect barrier where needed, securing edges and leaving room for growth.

Harvest mature heads promptly. Cabbage can split when left too long or exposed to sudden changes in moisture; no split-resistance guarantee is implied.

Harvest and kitchen use

Harvest when heads are well formed and firm to gentle pressure. Cut at the base with a clean, sharp knife and remove damaged outer leaves. Smaller heads may be picked earlier if you prefer.

Wash before preparing. Shred for coleslaw, slice into soups and stir-fries, braise, or roast in wedges. For sauerkraut or other fermented preparations, follow a reliable food-safety-tested method.

Seed saving and storage

Cabbage normally flowers and produces seed in a later season after an appropriate cold period. It can cross with other flowering Brassica oleracea crops, so saving true-to-type seed requires isolation and suitable overwintering conditions.

Store unused planting seed sealed in a cool, dry, dark place away from moisture and temperature extremes. Seeds supplied are for planting, not direct consumption.