Commercial cabbage production is a significant industry in Ohio, serving local and regional processing (sauerkraut) and fresh (especially slaw) markets. While centered in the northwest part of the state, significant production also occurs in south central Ohio. The cabbage season is also long, often beginning with transplant production as early as February and concluding with November harvests.
This guide for organic production of broccoli, cauliflower, cabbage and Brussels sprouts provides an outline of cultural and pest management practices and includes topics that have an impact on improving plant health and reducing pest problems. It is divided into sections, but the interrelated quality of organic cropping systems makes each section relevant to the others.