VegetableCabbage
Drumhead Cabbage
Drumhead Cabbage is a classic, open-pollinated variety that deserves a place in every cool-season garden. This flattened-head type produces dense, blue-green heads weighing 10 to 12 pounds with a crisp texture and mild, sweet flavor that makes it exceptional for fresh eating or fermentation. Hardy across zones 2 to 10 and ready to harvest in 100 to 109 days, it thrives in moderate sunlight and well-draining soil, delivering reliable harvests from spring through fall in most climates.
Photo © True Leaf Market
Growing Conditions
USDA Zone
2-10
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam With Consistent Moisture
Growth Stats
18 in
Height
TypeUpright
Spacing
18
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
2-10
Size
18in H x ?in W
Growth
—
Care
Moderate
Hover over chart points for details
Highlights
The dense, blue-green heads develop a distinctive flattened shape that has made this cabbage a kitchen staple for generations. What sets Drumhead apart is its exceptional storage quality and the way its mild, sweet flavor deepens when fermented into sauerkraut. The crisp, dense leaves hold their texture through cooking and storage alike, and because it's an open-pollinated variety, you can save seeds year after year to build a connection with your garden over time.
Common Uses
Drumhead Cabbage excels both fresh and preserved. Slice it thin for crisp slaws, braise it whole for a tender side dish, or layer it into stir-fries where its mild sweetness balances bold flavors. Its true strength emerges in fermentation: the dense, sweet leaves transform into complex, tangy sauerkraut that can age for months in cool storage. The cabbage also performs well in soups, pickled preparations, and any dish where you need substantial texture that holds up through cooking.
Growing Timeline
No timeline data available yet for this variety.
Care Instructions
Start Indoors
Sow Drumhead Cabbage seeds indoors 6 to 8 weeks before your last spring frost or 10 to 12 weeks before your first fall frost. Keep soil temperature between 65 and 75 degrees Fahrenheit for reliable germination. Sow seeds 0.25 inch deep in fertile, well-prepared soil and maintain consistent moisture until seedlings emerge.
Transplant Outdoors
Transplant seedlings outdoors once they have developed 2 to 3 true leaves and soil has warmed to at least 50 degrees Fahrenheit. Space plants 18 inches apart in rows 36 inches apart. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before final transplanting.
Direct Sow
Direct sow seeds in early spring or mid-summer for fall harvest. Plant seeds 0.25 inch deep in fertile, well-prepared soil. Thin seedlings to 18 inches apart once they develop true leaves.
Harvesting
Harvest Drumhead Cabbage heads when they feel firm and dense to the touch, typically 100 to 109 days after transplanting. The head should be fully formed and weigh around 10 to 12 pounds. Cut the head at the base with a sharp knife, leaving the lower leaves attached to the stem if you plan to use them. For storage and fermentation, harvest in cool weather, preferably in the morning or evening when heads are most crisp.
Growing Calendar
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Companion Planting
Ecology & Traits
Edible
Scientific Classification
Brassica oleracea var. capitata
Family
Brassicaceae
Genus
Brassica
Growth Habit
Upright
Native Status
L48 (I)PR (I)CAN (W)GL (W)
History & Origin
“Drumhead Cabbage represents a foundational moment in vegetable domestication. This flattened-head type emerged from centuries of selection within Brassica oleracea, the wild cabbage ancestor native to coastal Europe. The 'drumhead' form, with its characteristically flat, dense head, became standardized among market gardeners and home growers seeking varieties that stored well and traveled without damage. As an open-pollinated biennial, it carries the genetics of countless gardeners' selections, making each seed you save a link to agricultural history. The variety's prominence in fermentation traditions, particularly in Northern European cuisines, cemented its reputation as a kitchen essential rather than a novelty crop.”