The cultivation of cabbage and the production of sauerkraut represent an important sector of France agricultural industry. It is mainly produced in the Alsace region, which produces around 70% of the cabbage consumed in France and it is covered by 500 hectares of cabbage fields. This region’s rich soil is ideal for growing cabbage.

Its harsh winters have led the inhabitants to preserve cabbage in the form of sauerkraut to survive the cold weather. The cabbage is generally considered to be a cool weather crop and germinates at a minimum soil temperature of 4 ̊C and at an optimum temperature of between 18 ̊ C and 24 ̊ C. The crop is also generally frost resistant. Depending on the variety and region, cabbages can be grown throughout the year. On the Highveld the crop should not be sown between May and July because of the low temperature. Cabbages are generally transplanted as seedlings.

Heads are cut when they are firm. Heads for the loose head / hawker market should be cut with a few outer leaves to protect them during transportation. However as outer leaves are not required for the bagging market, the heads can be cut higher up on the stem. After harvesting, cabbage stumps should not be left in the ground as they may contribute to field contamination via pests or insects. The ideal is to have a high first cut percentage, (80% +) this can be achieved through good management and choosing a cultivar that produces uniform heads.

If the cultivar does not mature uniformly it adds further costs as irrigation and labour continues for every cut after the first cut. The cabbage sector in France is increasingly betting on the marketing of pre-cut products that are ready for immediate use, although most cabbages are still simply sold in pieces. As for mini-cabbages, they are almost exclusively demanded during Easter and Christmas.

There is a limited number of restaurants and shops in France that sell them year-round. The market for them is small, but stable. On the French market, it is particularly striking how more and more consumers are eating raw, pre-cut cauliflower as a snack, also used to prepare savory pies and pizzas. In conclusion, cabbage production represents a significant sector in the French agricultural industry. The soil characteristics, particularly in Alsace, are optimal for cultivation, making it possible to produce more than 160 tons of product each year.