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.
Delicious early variety holds well in the field and is slow to split.
Delicious early cabbage.
Extra-early, relatively split tolerant red heads with good flavor.
Midseason savoy with great-tasting leaves ideal for cooked dishes.
Mid-season organic savoy.
Large pointed cabbage with very tender leaves for sauerkraut and slaw.
Large pointed cabbage for sauerkraut and slaw.
Pointed mini with extremely uniform heads and good wrapper leaves.
Pointed mini cabbage.
Vigorous grower excellent for Southern areas with black rot pressure.
Excellent for Southern areas with black rot pressure.