Stonehead

Family: Brassicaceae Brassica

Crisp as fresh-cut glass, Stonehead cabbage forms a dense, tightly layered head with a cool, sweet bite and a clean, cabbage-forward flavor.

The leaves are richly green with a firm, snappy texture that holds beautifully for everyday use—ideal for hearty braises, quick skillet favorites, and tangy slaws, as well as classic pickling for long-lasting crunch.

Light: Full SunMaturity: 70 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Stonehead’s dense, glassy-crisp leaves are built for friction—shred it fine or slice thick and it keeps its bite through slaw dressing, hot pans, and even sauerkraut. It’s sweet-cool and clean, so acid (vinegar/citrus) and fat (butter or rendered pork) make it sing without turning sulfurous.

Best Uses

shred for tangy slaw that holds dressing without turning mushy
quick-sauté or stir-fry where you want firm bite, not soft collapse
braise with a splash of acid/stock for a tender-but-not-falling-apart texture
quick pickles or classic fermented cabbage for long-lasting crunch

Flavor Profile

cool, sweet cabbage bite crisp, tightly packed crunch clean brassica savoriness leafy snap that stays snappy when handled right

Kitchen Pairings

caraway apple cider vinegar mustard bacon or smoked pork garlic butter

Frequently Asked Questions

What pest or disease most commonly affects Brassica oleracea var. capitata (cabbage/“Stonehead”), and how do I treat it?

Cabbage can develop black rot and also suffer from cabbage worms (cabbage looper/diamondback moth). Remove and destroy infected leaves if you see yellowing that turns brown with blackened veins, and avoid planting in the same spot for at least 3 years. For worms, inspect undersides weekly and spray BT (Bacillus thuringiensis) or use a tight row cover so adults can’t lay eggs; repeat BT as label rates require after fresh egg hatchings.

How often should I water Stonehead during the main growing phase to keep heads forming well?

During head formation (roughly mid-season through maturity), keep the soil consistently evenly moist at about 1–1.5 inches of water per week, increasing slightly during hot spells. Water deeply rather than lightly so moisture reaches root depth, and don’t let the soil dry out completely between waterings—uneven moisture is a common trigger for poor head development and splitting.

How can I tell when Stonehead cabbage is ready to harvest at about 70 days?

Harvest when the head is firm to the touch and reaches its typical size, with leaves tightly wrapped and minimal give when you gently press the outside. Heads are usually ready around 70 days from transplant (or near that range from sowing depending on your schedule), and you should harvest before prolonged heat spikes or if leaves start to loosen. Use a sharp knife to cut the head at the base, and you can often leave the plant to see if side shoots develop for smaller follow-up harvests.