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.
Large pointed cabbage with very tender leaves for sauerkraut and slaw.
Large pointed cabbage for sauerkraut and slaw.
Extra early, relatively split tolerant red heads with good flavor.
Extra early red.
Vigorous grower excellent for Southern areas with black rot pressure.
Out of Stock
Excellent for Southern areas with black rot pressure.