Taiwanese Cabbage

If you’re looking for a garden vegetable that’s both easy to grow and incredibly rewarding to eat, look no further than taiwanese cabbage. This crisp and savory green is a staple in many kitchens for good reason.

It forms a loose, barrel-shaped head with thick, juicy ribs and ruffled leaves. The flavor is mild and sweet, but it holds up beautifully to cooking, becoming tender without turning to mush. Let’s get your garden ready for this fantastic crop.

Unlike the tight, dense heads of Western cabbages, Taiwanese cabbage, sometimes called ‘Taiwanese flat cabbage’ or ‘Taiwanese sweet cabbage,’ has a more open growth habit. It’s known for its broad, light green leaves and exceptional sweetness after a touch of frost.

It’s a versatile workhorse in the kitchen. You can use it in stir-fries, soups, for wrapping fillings, or even eaten raw in a slaw. Its sturdy texture makes it a reliable choice for any dish that needs a vegetable with substance.

Why Grow Taiwanese Cabbage in Your Garden?

There are several compelling reasons to give this plant space in your beds:

Superior Flavor: Homegrown taiwanese cabbage has a freshness and sweetness that store-bought versions simply can’t match. The crisp and savory quality is much more pronounced.
Productive and Hardy: It’s a vigorous grower that can tolerate a range of conditions, including some light frosts, which can actually improve its taste.
Long Harvest Window: You can harvest outer leaves as you need them for a continuous supply, or wait and cut the whole mature head at once.
Fewer Pest Problems: Compared to more tender greens, it’s less bothered by pests, though you still need to keep an eye out for caterpillars.

Getting Started: Planting and Site Selection

Success starts with giving your plants the right foundation. Taiwanese cabbage thrives in full sun, needing at least 6-8 hours of direct light per day for optimal growth.

The soil should be fertile and well-draining. Cabbages are heavy feeders, so amending your soil with plenty of compost or well-rotted manure before planting is a crucial step. Aim for a soil pH between 6.0 and 7.5.

When to Plant

Timing is key for a good harvest. You have two main planting windows:

Spring Planting: Start seeds indoors 4-6 weeks before your last expected frost date. Transplant seedlings outdoors when they have 3-4 true leaves and the soil is workable.
Fall Planting (Often Best): For a autumn harvest with that coveted sweetness, direct sow or transplant seedlings in mid to late summer. The cooling temperatures are ideal for growth.

Spacing and Planting Method

Give each plant enough room to develop its full size. Space transplants 12 to 18 inches apart in rows that are 18 to 24 inches apart. If you’re direct seeding, sow seeds about half an inch deep and thin later to the proper spacing.

Water the seedlings in well after transplanting to settle the soil around their roots. A little liquid fertilizer at this stage can help reduce transplant shock and get them growing.

Caring for Your Growing Cabbage

Consistent care is simple but makes all the difference. The most important factor is water. Taiwanese cabbage needs consistent moisture to develop those crisp, thick leaves. Aim for about 1-1.5 inches of water per week, either from rainfall or your watering can.

Mulching around the plants with straw or shredded leaves helps retain soil moisture, suppresses weeds, and keeps the root zone cool. Weeds will compete with your cabbages for nutrients, so keep the area tidy.

Feeding Your Plants

Since they are heavy feeders, a mid-season side dressing of a balanced organic fertilizer or more compost will support their strong growth. Do this when the plants are about halfway to maturity, roughly 3-4 weeks after transplanting.

Watch for signs of nutrient deficiency, like yellowing leaves. This is often a sign the plant needs more nitrogen, which you can provide with a fish emulsion or similar fertilizer.

Common Pests and Solutions

While hardy, a few pests may visit. The most common are cabbage loopers and imported cabbageworms. You’ll see holes in the leaves or find green caterpillars.

Check the undersides of leaves regularly.
Handpick any caterpillars you find.
For larger infestations, use an organic Bacillus thuringiensis (Bt) spray, which is very effective and safe.
Floating row covers installed right after planting can prevent the moths from laying eggs in the first place.

Harvesting and Storing Your Bounty

You can begin harvesting individual outer leaves once the plant is well-established. Simply snap them off at the base. For a full head, wait until it feels solid and firm when you gently squeeze it.

Use a sharp knife to cut the head at the base, leaving the outer leaves and root in the ground. Sometimes, you’ll get a few smaller secondary heads growing from the stump after the main harvest.

To store, keep unwashed heads in the refrigerator’s crisper drawer. They can last for several weeks this way. The leaves also freeze well if you blanch them first for about 90 seconds, then cool, drain, and pack into freezer bags.

Simple and Delicious Preparation Ideas

The beauty of taiwanese cabbage is its simplicity in the kitchen. It doesn’t need complicated recipes to shine. Here’s a basic, fail-proof method for a classic stir-fry.

Wash the leaves and cut out the thick central rib. Slice the leaves into 1-inch strips.
Heat a wok or large skillet over high heat with a tablespoon of oil (like peanut or avocado).
Add a clove or two of minced garlic and some ginger, stir for just 30 seconds until fragrant.
Toss in the cabbage strips. Stir-fry for 3-5 minutes, until the leaves are wilted but still have a bit of crunch.
Season with a splash of soy sauce and a tiny pinch of sugar to balance the flavors. Serve immediately.

You can also use it in soups, where it adds a wonderful texture, or make a simple salad by shredding it finely and tossing with a rice vinegar dressing. The thick ribs are fantastic pickled for a crunchy snack.

Frequently Asked Questions (FAQ)

What is the difference between Taiwanese cabbage and Napa cabbage?

While similar, Taiwanese cabbage forms a more rounded, barrel-shaped head with broader, crumpled leaves. Napa cabbage is more elongated and cylindrical with longer, straighter ribs. The Taiwanese variety is often considered sweeter and more tender.

How long does it take for Taiwanese cabbage to grow?

From transplanting, it typically takes about 60 to 80 days to reach full maturity for a solid head. You can start harvesting outer leaves much sooner, in as little as 30-40 days.

Can I grow Taiwanese cabbage in containers?

Yes, you can! Choose a large container that is at least 12 inches deep and wide. Ensure it has excellent drainage and use a high-quality potting mix. Container plants may need water more frequently than those in the ground.

Why are my cabbage heads not forming?

This can be caused by a few factors: not enough sunlight, inconsistent watering, overcrowding, or insufficient nutrients in the soil. Make sure your plants have all the basic requirements met—full sun, steady water, space, and rich soil.

Growing your own taiwanese cabbage is a truly satisfying experience. With its minimal fuss and maximum flavor, it’s a crop that will make you feel like a gardening pro. That crisp and savory taste from your own backyard is worth the wait. Give it a try this season and see just how good fresh vegetables can be.