Dense deep purple-red cabbage heads growing in rich garden soil in natural sunlight

Red Cabbage Seeds

$2.99
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Dense deep purple-red cabbage heads growing in rich garden soil in natural sunlight
  • Dense deep purple-red cabbage heads growing in rich garden soil in natural sunlight
  • Dense deep purple-red cabbage heads growing in rich garden soil in natural sunlight
Red Cabbage Seeds

Red Cabbage Seeds

$2.99

Red Cabbage

Bold, beautiful, and packed with nutrition, Red Cabbage is a garden showstopper that earns its place in both the vegetable patch and on the dinner table. With its striking deep purple-red heads and crisp, slightly peppery flavor, Red Cabbage is as versatile as it is stunning — perfect for slaws, braised dishes, pickling, and fresh salads. A cool-season workhorse that stores exceptionally well, it’s a smart addition to any home garden built for flavor and function.

Variety Highlights

  • Type: Heirloom, open-pollinated
  • Head Size: 4–6 lbs, dense and firm
  • Color: Deep purple-red with waxy outer leaves
  • Flavor: Crisp, mildly peppery, slightly sweet when cooked
  • Days to Maturity: Approximately 70–85 days from transplant
  • Best For: Fresh slaws, braising, pickling, fermenting (red sauerkraut), and long-term storage
  • Storage: Keeps for months in a cool, humid environment

Planting Instructions

  • When to Plant: Start seeds indoors 6–8 weeks before last frost. Transplant outdoors 2–4 weeks before last frost — cabbage tolerates light frost. For fall harvest, start seeds in midsummer.
  • Sunlight: Full sun (6–8 hours per day).
  • Soil: Rich, well-draining soil with a pH of 6.0–6.8. Amend generously with compost before planting.
  • Planting Depth (seeds): Sow seeds ¼–½ inch deep indoors.
  • Seed Quantity: avg. 600 seeds
  • Transplant Spacing: Space transplants 18–24 inches apart in rows 24–36 inches apart.
  • Watering: Water consistently, about 1–1.5 inches per week. Even moisture prevents heads from splitting. Avoid overhead watering.
  • Germination: Seeds germinate in 7–10 days at 65–75°F.
  • Fertilizing: Apply a balanced fertilizer at transplanting, then side-dress with nitrogen-rich fertilizer when heads begin to form.
  • Harvesting: Harvest when heads feel firm and solid when squeezed. Cut at the base with a sharp knife. Leaving the root in the ground may produce small secondary heads.

Growing Tips

  • Use row covers to protect young transplants from cabbage worms and aphids.
  • Rotate cabbage with non-brassica crops each year to prevent soil-borne disease buildup.
  • A light frost after maturity actually sweetens the flavor.
  • Red cabbage holds its color beautifully when pickled with a splash of vinegar.

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