A nutritious, highly diverse staple for sauerkraut, coleslaw, wraps, and stir-fries, cabbage can be readily stored as whole heads or used for fresh eating, depending on the variety. We offer both green and red, smooth and savoyed leaf types. Our selection criteria include: 1) Delicious, sweet flavor and crisp texture; 2) Small- to medium-size heads; 3) Suitability for close spacing to produce mini cabbage; 4) Densely-packed interiors and extra-short cores for more usable cabbage; and 5) Very good resistance to splitting.
Mid-early with great flavor and very short core, holds well in field.
Mid-early with great flavor.
Midseason savoy with great-tasting leaves ideal for cooked dishes.
Mid-season organic savoy.
Mid-late red with good flavor; leaves are thick and crisp, not tough.
A mid-late red with good flavor.
Vigorous grower excellent for Southern areas with black rot pressure.
Excellent for Southern areas with black rot pressure.
Beautiful red savoy with light-green interior leaves, delicious flavor.
Beautiful red savoy with light green interior leaves.