Copenhagen Market Cabbage
Brassica oleracea var. capitata 'Copenhagen Market'
A classic early-maturing cabbage that's been a gardener favorite since 1909, prized for its reliability and compact growth habit. This Danish heirloom produces perfectly round, solid heads with crisp, sweet leaves that are ideal for fresh eating or quick cooking. Its ability to mature quickly while maintaining excellent quality makes it perfect for successive plantings.
Harvest
65-75d
Days to harvest
Sun
Full sun to partial shade
Zones
6–9
USDA hardiness
Height
10-24 inches
Planting Timeline
Showing dates for Copenhagen Market Cabbage in USDA Zone 7
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Copenhagen Market Cabbage · Zones 6–9
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | March – April | May – June | May – June | July – October |
| Zone 4 | March – April | May – June | April – June | July – October |
| Zone 5 | February – March | April – May | April – May | June – November |
| Zone 6 | February – March | April – May | April – May | June – November |
| Zone 7 | February – March | April – May | March – May | May – November |
| Zone 8 | January – February | March – April | March – April | May – December |
| Zone 9 | January – January | February – March | February – March | April – December |
| Zone 10 | January – January | February – March | January – March | March – December |
Complete Growing Guide
Light: Full sun (6 or more hours of direct sunlight a day), Partial Shade (Direct sunlight only part of the day, 2-6 hours). Soil: Clay, Loam (Silt), Sand. Soil pH: Acid (<6.0), Neutral (6.0-8.0). Drainage: Good Drainage, Moist. Height: 0 ft. 10 in. - 2 ft. 0 in.. Spread: 1 ft. 0 in. - 2 ft. 0 in.. Spacing: 12 inches-3 feet. Growth rate: Medium. Maintenance: Medium. Propagation: Seed, Stem Cutting. Regions: Coastal, Mountains, Piedmont.
Harvesting
The fruits dry and split when ripe.
Color: Brown/Copper, Green. Type: Siliqua. Length: > 3 inches.
Garden value: Edible
Harvest time: Fall, Summer
Bloom time: Spring, Summer
Edibility: The foliage is edible raw or cooked but when cooked can emit an unpleasant odor.
Storage & Preservation
Fresh Copenhagen Market cabbage stores exceptionally well when properly handled. Remove any damaged outer leaves and store unwashed heads in perforated plastic bags in the refrigerator crisper drawer at 32-40°F with high humidity. Properly stored heads maintain quality for 3-4 weeks.
For longer storage, wrap individual heads in newspaper and store in a cool, humid basement or root cellar at 32-35°F – they'll keep for 2-3 months under these conditions.
Copenhagen Market's tender leaves excel at fermentation – make sauerkraut by shredding heads and fermenting with salt at room temperature. The variety's sweet flavor produces excellent results. For freezing, blanch shredded cabbage for 90 seconds, then ice bath before freezing in portions. Avoid canning whole leaves as they become mushy, but the variety works well in mixed vegetable relishes and pickled preparations.
History & Origin
Copenhagen Market cabbage originated in Denmark in the early 1900s, developed by Danish plant breeders who sought to create an early-maturing variety that could thrive in Northern European growing conditions. The variety was specifically bred to combine the quick maturation needed for short growing seasons with the solid head formation that Danish gardeners prized.
Introduced to American gardeners around 1909, Copenhagen Market quickly gained popularity among market gardeners and home growers for its reliability and consistent performance. The variety's name reflects its original purpose – Danish market gardeners needed a cabbage that could reach market size quickly while maintaining the quality standards demanded by Copenhagen's discerning customers.
This heirloom represents over a century of careful seed saving and selection, maintaining its original characteristics through generations of dedicated growers. Its enduring popularity stems from the perfect balance Danish breeders achieved between early maturity, compact size, and excellent eating quality – traits that remain as valuable today as they were in 1909.
Advantages
- +Attracts: The foliage is edible raw or cooked but when cooked can emit an unpleasant odor.
- +Wildlife value: It serves as a host plant for butterflies, moths, flies, sawflies and beetles.
- +Edible: The foliage is edible raw or cooked but when cooked can emit an unpleasant odor.
Companion Plants
Plant Together
Dill
Attracts beneficial wasps that parasitize cabbage worms and aphids
Onions
Repel cabbage maggots, aphids, and flea beetles with their strong sulfur compounds
Nasturtiums
Act as trap crop for aphids and flea beetles, drawing pests away from cabbage
Thyme
Repels cabbage worms and flea beetles while attracting beneficial predatory insects
Marigolds
Deter cabbage moths and other flying pests with their strong scent
Carrots
Break up soil for shallow cabbage roots and don't compete for nutrients
Celery
Repels cabbage white butterflies and helps deter cabbage worms
Lettuce
Provides ground cover and efficient space use without competing for nutrients
Keep Apart
Tomatoes
Compete for similar nutrients and may stunt cabbage growth through root competition
Strawberries
Both are heavy feeders that compete for nutrients, leading to poor growth in both crops
Pole Beans
Can shade cabbage and compete for space, while nitrogen fixing may cause excess leafy growth
Nutrition Facts
Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #169975)
Pests & Disease Resistance
Resistance
Good resistance to splitting and bolting. Moderate disease resistance typical of heirlooms.
Common Pests
Cabbage worms, cutworms, aphids, flea beetles, cabbage root maggots
Diseases
Clubroot, black rot, fusarium yellows, downy mildew