Thank you What do you and others suggest??? it is only four cabbage plants??? Would it be okay to plant another cabbage plant there??? For a fall crop ???? I have landscape fabric or cardboard and mulch there???? Jean

I don't put any sulfur in the holes of the roses pictured. The other holes with sulfur didn't bloom well. My heavy clay is very retentive, there is no leaching here. Here's a quote from Nutrient Stewardship site: "Phosphorus is the nutrient most affected by pH. ..Nitrogen, Potassium, and sulfur are less affected. At alkaline pH values, greater than pH 7.5, phosphate ions tend to react quickly with calcium (Ca) and magnesium (Mg) to form less soluble compounds. At acidic pH values, phosphate ions react with aluminum (Al) and iron (Fe) to again form less soluble compounds." It's good to test if one's tap water is alkaline, some cities add lime to water so pipes won't corrode. Calcium in lime will bind with phosphorus, and less is available. In my 12 years of growing flowers in pots, the year that I got continuous MOST blooms despite my pH 8 water was when I used high phosphorus SOLUBLE fertilizer, and low nitrogen. Granular phosphorus like bone meal and 46% superphosphate are useless in the planting hole here in alkaline clay. My results confirmed what University of Colorado stated "bone meal and rock phosphate can only be utilized at or below pH 7". My pH 7.7 soil was tested most deficient in phosphorus. Here's a quote from David Neal, CEO of Dyna-Grow Plant Nutrition in CA: "There is some evidence to believe that low N helps to convince a plant to stop its vegetative growth and move into its reproductive phase (flowering), but environmental factors are probably more important. P is typically 5th or 6th in order of importance of the six macronutrients. There is little scientific justification for higher P formulas, but marketing does come into play ...." He's right, just a tiny bit of SOLUBLE phosphorus made more blooms and more roots - but beyond that is wasteful. The site, Robert Morris NOBLE plant foundation, rated the mobility of NPK: "Let's compare the mobility of NPK on a scale of 1 to 10. Nitrogen is a 10 ... extremely mobile and can be lost to leaching. Potassium is a 3. It has limited movement in the soil. Phosphorus has a rating of 1. It is immobile in the soil and is likely to stay wherever it is placed." Here is a link that might be useful: Soil pH and availability of plant nutrients

Hi Peppi. I love Diane's recipe and at the very end, she mentions how it can be made in casserole form. I love the horseradish in it. DianeÂs GOLABKI (craftyrn) a 3 # head of cabbage ½ # ground beef ¼ # ground pork ¼ # ground veal 1 ½ C cooked long grain rice 1 small onion, chopped 1 egg, beaten salt & pepper 1 clove garlic, minced 2 tsp ground horseradish 1 C condensed tomato soup 2 T brown sugar 1 T vinegar 1 C beef broth Remove the core from the cabbage, place cored end down in large pot with an inch or two of water & steam for 15-20 min. (Mom used to freeze the whole head the night before she made these--then cabbage leaves are just as pliable as steamed). Remove the head of cabbage and CAREFULLY peel down leaves by placing the cored end up and doing one leaf at a time. Mix ground meats, egg, onion, rice, salt, pepper, garlic and horseradish. Scoop out about 1/2 C of mixture and GENTLY pat into an oval. Place the oval on thickest part of cabbage leaf and roll once. Then tuck edges over the rolled part & continue to roll. Place all rolls into heavy pan that is lined with a few cabbage leaves, layering rolls as needed. Mix undiluted soup, beef broth, brown sugar & vinegar and pour over rolls. Cover and bake in 350° oven for 2 -2 1/2 hrs. (I've often used left over spaghetti sauce diluted with a little beef broth. Also can be made in casserole form. Just layer steamed cabbage leaves with a layer of meat and rice mixture, another layer of cabbage leaves. Pour sauce over all and bake.)

I can my red cabbage, so the recipe is for a large quantity. Sweet and Spiced Red Cabbage 24 to 30 cups red cabbage, sliced fine (2 mil blade on FP) 1 cup cider vinegar 2 cups red wine vinegar 2 cups light brown sugar ½ cup honey (orange blossom is fantastic for this) 1 cup water 1Tbs. cinnamon 2 sticks cinnamon (or increase ground by 1 Tbs.) 1 Tbs. ground Allspice ½ tsp. mace 3 bay leaves 8 whole cloves 2 Tbs. kosher or canning salt 1 cup dry red wine (Pinot Noir is good, cook drinks the rest) Place all in pressure cooker/canner at 10 psi and cook for 9 to 10 minutes. Let sit for 5 minutes to open and cool. To can: place hot cabbage, well packed with liquid to ¼” headspace, in quarts or pints and BWB for 25 minutes. Remove bay leaves and stick cinnamon. Note: All seasoning are to taste. May need more cinnamon when serving.