Cabbage is a reliable performer as we head into fall, with its hearty, leafy heads in red and green that sweeten with frost. Some fall cabbage varieties have full-sized, rounded heads, while others are more slender and upright.

The cool-season crop works well with direct sowing or transplanting as summer temperatures begin to drop. Growing temperatures between about 50 and 75°F (10-24°C) are optimal, as cabbage begins to bolt (flower and seed), in lower or higher conditions. The best germination occurs in warm temperatures between 75-85°F (24-29°C).

Aim to direct sow fall cabbage varieties 10 to 12 weeks before the first anticipated frost in fall, or start indoors four to six weeks before transplanting in late summer. In mild climates, sow later for growing out in cool weather.

Cabbage is easy to grow in small spaces, including raised beds and containers, and has a long storage life. It moves easily from garden to plate to enrich winter dishes.

Pair these fall cabbage varieties with companions like herbs and other leafy vegetables like lettuce, kale, and Swiss chard. Whether ornamental or edible types, they make handsome specimens among frost-hardy annuals like marigolds, pansies, violas, and snapdragons.

‘Red Acre’

Compact heads resist splitting and store well.

‘Red Acre’ is beautiful in the fall vegetable garden and on the plate. It bridges the ornamental and edible with jewel-toned violet and magenta rounds. The compact plants shine in containers and raised beds and don’t take up much growing space. A sweet flavor and vibrant leaves in deep red brighten up fresh salads and stir-fries. 

The small, rounded heads reach five to seven inches in diameter at maturity and weigh two to four pounds. ‘Red Acre’ resists splitting and cabbage yellows disease. It has a strong shelf life in cool storage, like a root cellar or the refrigerator.

‘Red Acre’ matures in 75 to 100 days. As seedlings emerge and reach three inches tall, thin them for a 12 to 24 inch spacing. Clip the sprouts at the base to avoid disturbing roots or the remaining seedling. Thinning reduces competition for resources like nutrients, moisture, and sunlight, improves air circulation, and creates room for growth.

‘Copenhagen Market’

Fast-maturing, dense heads are ideal for slaws and storage.

‘Copenhagen Market’ is one of the go-to fall cabbage varieties for slaws, sauerkraut, soups, and more. The 1909 Danish heirloom remains popular for its fast development, dense heads, and adaptability across climates.

‘Copenhagen Market’ is ready in 65 to 80 days, making it suitable for a late summer sowing and another round in spring. Each cabbage measures six to eight inches in diameter and weighs three to four pounds.

‘Copenhagen Market’ has compact heads with white interiors and green to cool blue-green leaves. Tightly wrapped, the favorites resist splitting and store for up to six months.

‘One Kilo Slow Bolt’ Napa

Thin seedlings carefully to grow strong, healthy heads.

Napa cabbage has a delicately sweet, mild flavor that’s not as pungent as standard fall cabbage varieties. Leaves are soft and crinkled with a thickness between a lettuce and a classic cabbage.

In light green with white stems, the heads have a creamy interior. Their mild, tender characteristics make them versatile in salads, slaws, and wraps, and in cooking. Napa is delicious in kimchi, stir-fried, braised, and roasted.

Fully developed, the little cabbages weigh around two pounds. With a quick turnaround, the crops are ready in only 50-55 days. They grow best in temperatures between 60 and 65°F or 16 to 18°C (with germination at 75-85°F or 24-29°C). Direct sow seeds eight to ten weeks before fall’s first frost and again in spring two to four weeks before the final frost.

At sowing, place a group of three seeds every 12 to 18 inches at a depth of ¼ inch. Thin to a single seedling per group at three inches tall. For a rich purple selection, look to ‘Merlot’ to enliven cuisine.

‘Baby Choi’ Bok Choy

Tender dark leaves crisp beautifully in autumn harvests.

Bok choy, or pak choi, is a mild, sweet, tender cabbage with centuries of history in Asian cuisine. The quick-developing, nutrient-rich leafy green is ideal as a late summer planting for an autumn harvest or several successional rounds.

Dwarf bok choy varieties boast fast growth and compact habits. Small selections are often more heat- and frost-tolerant, too, making them good fall cabbage varieties for the seasonal transition. ‘Baby Choi’ matures in 35 to 60 days. While it reaches 20 inches tall, pick early and small (about five to six inches tall) for tender dark green leaves with crisp white stems. 

Look to ‘Toy Choy’ for a miniature variety. It grows to only five inches tall and is ready in as little as 30 days.

‘Osaka Red’

Bright, colorful leaves add interest to containers.

Ornamental cabbage adds flair to autumnal containers and bedding displays with its vibrant color, unique forms and foliage, and frost-tolerant performance. Ornamental cabbage differs from ornamental kale, as the rounded leaves are less frilly and ruffly. While edible, ornamental varieties tend to have a more bitter flavor than those valued for eating. It’s their showy foliage that steals the show.

The thick, colorful leaves of ornamental fall cabbage varieties create textural interest in green, creamy white, deep pink, purple, and red rosettes. Leaf color intensifies in cool temperatures, transitioning from green to a blend of saturated pigments as summer turns to fall.

‘Red’ is a star of the ‘Osaka’ series that brings early color with royal purple foliage surrounding a magenta interior.  Leaves are slightly waxy and wavy with lightly serrated margins around a tightly packed, compact head. Showy stems and veins offer highlights in bright cerise and pink. 

The series produces uniform heads, fast-growing with reliable vigor and color. ‘Osaka White’ is a crisp, bright selection with creamy white central leaves and pinkish-ivory centers. The compact fast growers are good selections for areas with short growing seasons.

‘Caraflex’

Small, pointed heads are tender and mild.

‘Caraflex’ brings novel, pointed heads and a petite form, perfect for enjoying all at once. Mild, sweet, and tender, the hybrid is delicious fresh and raw or roasted and in soups and stews.

The conical heads weigh one and a half to two pounds each and have tightly-wrapped leaves. Disease and pest resistant, ‘Caraflex’ is a uniform producer. The easy-to-grow fall cabbage variety is ready in 75 days. Harvest by cutting the stems at the base when they’re fully developed and firm under a gentle squeeze.

Rosette Tatsoi

Cold-hardy rosettes have a rich, mustardy flavor.

Tatsoi isn’t a head cabbage but a flat rosette of Asian cabbage leaves. Full of soft, spoon-shaped leaves with a smooth texture and exceptional flavor, the ancient vegetable is dark green and forms a showy, full rosette.

Tatsoi is more cold-tolerant than its bok choy relative, hardy to 15°F (-9°C). Its nutritional profile also boasts higher calcium and vitamin levels. The flavor is considered superior to some, with more mustardy notes for richness.

Rosette tatsoi is quick-maturing and develops fully in about 45 days from seeding. The rosettes expand with ample space between seedlings, bringing eye-catching appeal in pots or beds in addition to the nutritious leaves. 

‘Crane Red’

Plant in groups for visual impact.

The ‘Crane’ series is another set of ornamental fall cabbage varieties, this one creating mini-bouquets of leaf arrangements that resemble blooms. Small rosettes top long, sturdy stems like rising flowers.

Plant ‘Crane’ in groups for impact and as container focal points. Surround them with flowering annuals like violas, snapdragons, and calendula, and greens like lettuce, chard, and sorrel to soften the base of the stems.

‘Crane Red’ features deep purple-green outer leaves that hold violet centers. The cupped rosettes also glow in ‘Crane Pink’ with soft, rosy pink centers and ‘Crane White’ in ivory and blush. This pretty cabbage even makes a good cut “flower” to embellish seasonal bouquets.

‘Famosa’

Outer leaves are sturdy, inner leaves are delicate.

Savoy cabbages have crinkly, textural leaves and a mild flavor, and leaves that are more tender than standard types. ‘Famosa’ is a beauty with blue-green and light yellow tinting to the heavily savoyed foliage. Best for cooking, savoys are durable with sturdy outer leaves and more tender interior ones.

‘Famosa’ is a mid-season variety that develops in 65-75 days and is a good option for moving from summer to fall. It resists bolting and diseases like downy mildew. Each leafy head weighs two to four pounds.