Cabbage flavor can be sweet, bland, or strong, depending on the variety. Strong flavors derive from sulfur-containing compounds.

A head of cabbage should be firm and leaves should be crisp. Firmness results from the tight packing of unexpanded leaves within the head. Varieties differ in firmness. High temperatures during head formation can lead to loose heads that are not firm. The optimum temperature for cabbage growth is 60˚ to 65˚F. Excess soil nitrogen can also lead to loose heads. The time of harvest also influences firmness. Heads harvested too early will not be firm. The crispness of cabbage leaves is maintained by preventing water loss after harvest. Proper cooling to remove field heat, and storage at optimum temperature and relative humidity will help to maintain crispness. Cabbage leaves can be smooth or crinkly. Types with crinkly leaves are known as savoy cabbage.

Cabbage varieties are available in a range of colors from slightly yellow green to blue-green and purple, with the purple types called 'red' cabbage. Wrapper leaves that are discolored due to poor nutrition, insect damage, injury or diseases reduce the quality of a head. The presence of ethylene gas in the storage area will cause leaf yellowing. During several months of dark storage, green cabbage will gradually turn white due to the breakdown of chlorophyll.

The potential size of a cabbage head is determined by genetics. Early maturing fresh market varieties tend to produce the smallest heads, later maturing varieties and those grown for storage produce larger heads, and varieties grown for processing develop the largest heads. Head size is important in fresh market sales.

Growing conditions strongly influence cabbage head size. Higher plant populations lead to smaller heads. Low soil fertility also reduces head size. Phosphorus and potassium are more important during the expansion of outer leaves, while nitrogen levels are more important during early head formation. Fertilization recommendations can be found in the Midwest Vegetable Production Guide for Commercial Growers, or consult your local Cooperative Extension Service. Other factors that stunt cabbage plant growth also limit head size. Examples include soil compaction, drought stress, and saturated soils. Within a cabbage head, the stem of the plant forms the core. Smaller cores are considered more desirable for cabbage that will be processed into coleslaw or sauerkraut.

Cabbage head shape can be somewhat flat, round, oval or slightly pointed, depending on the variety.

Seedstalks

Tipburn

Splitting

Insects

Black Rot

Alternaria Leafspot

Cabbage can be stored up to 6 months under proper conditions.

Damage to heads during harvest, such as breakage of midribs, will reduce shelf life. Several wrapper leaves should be left on the head at harvest. Wrapper leaves not only improve the appearance of a head of cabbage, but also provide some protection from rough handling. If some wrapper leaves are left at harvest they may sustain bruising during packing and handling. The injured leaves can then be removed to present a more attractive product for sale. If there are few wrapper leaves the head appears stripped and less attractive. Wrapper leaves also help protect cabbage during storage. Cabbage that has been stored for months may show discoloration or decay of the outer leaves. These leaves can be trimmed off to produce a more attractive head. Early varieties have fewer wrapper leaves.

Cabbage should be stored at 32˚F and 95% relative humidity to maximize shelf life. Ethylene in the storage area will cause yellowing and abscission of leaves.