Originally grown in England in the early 1800’s, then by Francis Brill of Jersey City, New Jersey. This early harvesting cabbage also known as “Old Reliable” produces a conical pointed, dark green, remarkably sweet, smooth tasting head, without that bold cruciferous flavor that is most reminiscent of cabbage. These 2- 3 lb. heads are tightly wrapped, resist splitting and make great coleslaw.
Sow seeds ¼” deep, indoors 6-8 weeks before last frost. Transplant or sow directly outdoors a week before last frost, 2-3′ apart in full sun with compost amended soil. Water regularly.
Introduced in 1889, this gigantic red cabbage grows perfectly round and can grow up to 7 lbs. Always reliable with a small/medium core, it’s sweet crunchiness is always a hit for salads, coleslaw, pickling or cooking.
Sow seeds 1/4″ deep, indoors, 2-3 weeks before last heavy/hard frost or sow directly outdoors, 2-3’ apart in full sun when ground can be worked in early spring. Be sure to water regularly. Benefits from compost or manure amended soil. We recommend floating row cover tunnels to keep cabbage moths off.
Originally introduced by Hjalmar Hartman & Company of Denmark in 1909. These tender, crisp, solid 6-8″ heads can yield 4 + lbs. Tight, compact, rarely splitting early plants have set the standard for all other cabbages since. Very popular for making sauerkraut and stores exceptionally well.
Sow seed 1/4″ deep, indoors 6-8 weeks before last frost. Transplant or sow direct 3-4 weeks before last frost 2-3′ apart. Do not plant cabbages in the same area year to year, always rotate crops. Plants will benefit from compost and or bone meal/blood meal in soil bed.