Early Flat Dutch Cabbage
Brassica oleracea var. capitata 'Early Flat Dutch'
A classic heirloom cabbage dating back to the 1840s, prized for its large, flattened heads that can weigh 10-15 pounds. This reliable variety produces solid, sweet heads with excellent storage qualities and is perfect for making sauerkraut or coleslaw.
Harvest
100-110d
Days to harvest
Sun
Full sun to partial shade
Zones
6–9
USDA hardiness
Height
10-24 inches
Planting Timeline
Showing dates for Early Flat Dutch Cabbage in USDA Zone 7
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Early Flat Dutch 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 | August – October |
| Zone 4 | March – April | May – June | April – June | August – October |
| Zone 5 | February – March | April – May | April – May | July – November |
| Zone 6 | February – March | April – May | April – May | July – November |
| Zone 7 | February – March | April – May | March – May | July – November |
| Zone 8 | January – February | March – April | March – April | June – December |
| Zone 9 | January – January | February – March | February – March | May – December |
| Zone 10 | January – January | February – March | January – March | May – 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 Early Flat Dutch cabbage stores exceptionally well when handled properly. Remove outer damaged leaves but leave several wrapper leaves for protection. Store unwashed heads in perforated plastic bags in your refrigerator's crisper drawer at 32-40°F with high humidity. Properly stored heads maintain quality for 2-4 months.
This variety excels at fermentation – its sweet flavor and dense texture make superior sauerkraut. Shred and salt at a ratio of 5 pounds cabbage to 3 tablespoons salt, then ferment in clean jars at room temperature. For freezing, blanch shredded cabbage for 90 seconds, cool in ice water, drain thoroughly, and freeze in portions. The variety also pressure cans well as whole leaves for stuffed cabbage or chopped for soups and stews.
History & Origin
Early Flat Dutch cabbage traces its lineage to Dutch settlers who brought flat-headed cabbage varieties to America in the 1600s. This specific strain was refined and stabilized by American seed companies in the 1840s, making it one of our oldest documented cabbage varieties. The 'Early' designation distinguished it from the even larger Late Flat Dutch, which required a longer growing season.
Dutch plant breeders originally developed flat-headed cabbages for their superior storage qualities and resistance to splitting – crucial traits for communities that relied on stored vegetables through harsh winters. Early Flat Dutch became a commercial standard in the mid-1800s, prized by market gardeners for its reliability and impressive size. Many American seed houses, including the legendary Burpee company, helped preserve and distribute this variety. Today's Early Flat Dutch maintains the same characteristics that made it valuable to 19th-century gardeners: dependable production, excellent storage, and that distinctive sweet flavor that improves with cool weather.
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 insects like parasitic wasps that control cabbage worms
Onions
Repel cabbage root fly, aphids, and cabbage worms with strong sulfur compounds
Marigolds
Repel nematodes and aphids, act as trap crop for whiteflies
Nasturtiums
Act as trap crop for aphids and flea beetles, repel cucumber beetles
Celery
Repels cabbage white butterflies and improves cabbage flavor
Thyme
Repels cabbage worms and flea beetles with aromatic oils
Lettuce
Provides ground cover and efficient space use without competing for nutrients
Garlic
Repels aphids, cabbage root fly, and cabbage loopers with sulfur compounds
Keep Apart
Strawberries
Compete for nutrients and may stunt cabbage growth
Tomatoes
May inhibit cabbage growth and both attract similar pests like hornworms
Pole Beans
Can shade cabbage and compete for soil nutrients, reducing head formation
Nutrition Facts
Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #169975)
Pests & Disease Resistance
Resistance
Moderate disease resistance, good storage qualities
Common Pests
Cabbage worms, aphids, flea beetles, cabbage root maggots
Diseases
Clubroot, black rot, fusarium yellows