Few vegetables are as diverse as cabbage, with varieties ranging from giant white globes to geometric Romanesco to tiny Brussels sprouts. They all have a few things in common, too, including the fact that they keep you full, are loaded with vitamins, and have finally shed their bad image for only being good in tough times.
Suitable for both spring and fall, cabbage is a cool-season vegetable.
Cabbage is a leafy green, red (purple), or white (pale green) biennial plant produced as an annual vegetable crop for its densely-leaved heads, which includes various varieties of Brassica oleracea.
They’re cheap, adaptable, and may be found in a wide variety of cuisines. They’re versatile and can be braised, grilled, sautéed, or even pickled, yet we frequently overlook them in favor of their crunchier sibling.
Cabbage may be grown in zones 1-10 in the United States, but the key is to pick the proper variety for your region.
A cabbage’s weight ranges from 500 grams to 1 kilogram on average (1 to 2 lb). The most common type of cabbage is the firm-headed, smooth-leafed green variety. Purple and crinkle-leafed savoy varieties of cabbage, on the other hand, are more uncommon.
Cannonball cabbage is the colloquial term for a type of green leafy cabbage that develops in tight, spherical heads. Like broccoli, cauliflower, Brussels sprouts, and kale, this vegetable is a cruciferous member of the Brassicaceae family.
For at least 4,000 years, people have been cultivating cabbage. It is possible that cabbage was brought to the New World in the 16th century when it was first consumed frequently throughout ancient and medieval Europe. Countries like Ireland, Russia, and Germany rely heavily on it as a staple meal.
Cannonball cabbages are named for their compact, tightly packed head. Cannonball cabbages are sometimes referred to as giant Brussels sprouts because of their large size and distinctive green color.
The closely packed green leaves on the top of the head make it ideal for shredding. The shredded cabbage may be used in a variety of dishes, including coleslaw, sauerkraut, and soups and stews.
White cabbage is a contentious vegetable because of the misconceptions that it is mushy and sulfurous when cooked incorrectly. It’s a pity since white cabbage is delicious when prepared properly; it’s sweet, mild, earthy, and has a slight crunch. As an added bonus, it may be used in a variety of ways, such as shredded in salads and coleslaw, and even pickled or fermented like sauerkraut and choucroute.
While the leaves appear white, they are actually a pale green with white spots along the veins. The outer leaves are often a deeper green than the inner ones, which are shaded from the sun.
German heritage Brunswick, dating from the 18th century, is extremely hard to come by nowadays in the United States. The huge, thick, and robust 6-9 lb drum-shaped heads make this a great late-season selection. This is a go-to ingredient for making your own sauerkraut. It keeps for a long time when properly stored.
According to the history of Brunswick cabbage in the United States, all cole crops were exported under the Brunswick appellation throughout that time period, having first arrived in the country in 1824. Winter cabbage production has decreased, making the German heritage drumhead increasingly scarce. When it comes to producing sauerkraut, it’s been a longtime go-to. For this species to be on the verge of extinction would be tragic.
The leaves are intensely green and highly crinkled and resemble little cabbages. The leaves are delicate even when uncooked, and the taste is subtle and earthy. While it’s best to keep the heads compact and tight, the wrinkled leaves will give them some extra give. In soups and stir-fries, thinly sliced savoy cabbage is a favorite of ours.
Savoy cabbage is a kind of cabbage that grows in the winter. According to legend, it has its roots in the United Kingdom and the Netherlands. [Must be cited] It was known as “Savoyer Kohl” when it was brought to Germany in the 18th century. The Savoy Region of France inspired the name.
For one to six weeks, full fresh cabbage can be stored in the refrigerator, depending on the kind and variation.
Charleston Wakefield Cabbage
Wakefield, Charleston Cauliflower is an heirloom cultivar that has been a gardening favorite since 1892, when it was first introduced. The conical heads of this open-pollinated cabbage type are 6-8 inches long and weigh 4-5 pounds on average. Charleston Wakefield has a high tolerance to heat and is best suited to southern climates. Raw or cooked, crisp heads are great either way. Fermenting and producing homemade sauerkraut is easy with this type. It’s also terrific in soups and other hot dishes.
Fall planting of Charleston Wakefield is an option if you live in a warm region and want it to survive the winter in your garden. Spring planting is preferable in colder regions. Tolerant of cold to a degree, this cabbage plant is common in the cabbage family. 4-6 weeks before the final frost, start inside, cabbage may be transplanted to the garden.
The Earliana cabbage variety matures far faster than most others, taking just roughly 60 days from planting to harvest. Cucumbers are highly lovely, with little deep round green heads up to 4.5-5 inches in diameter and a great flavor. They can weigh up to 2 pounds or more.
It’s not difficult to grow Earliana cabbage. Cauliflower, on the other hand, is a warm-weather crop. In contrast, it can withstand frost, temperatures over 80 degrees Fahrenheit cause it to bolt (go to seed).
A type of Chinese cabbage, napa or napa, is widely used in East Asian cuisine. It is native to the Beijing region of China. It’s become a common crop in Europe, the Americas, and Australia since the turn of the century. “Chinese cabbage” refers to this particular kind of cabbage.
Even if your grocery store doesn’t have a produce department stocked with napa cabbage, and Asian market almost certainly will. The best cauliflower is one with thick, firm ribs and crisp, unwilted leaves. Wrap the cabbage in plastic wrap and place it in the refrigerator’s vegetable crisper to keep it fresh.
Golden Acre Cabbage
The small stature and early maturity of ‘Golden Acre’ make it a highly sought-after garden variety. Golden Acre cabbages, which take 60-65 days to mature, are among the first to be harvested in the spring. During the height of harvest, early Golden Acre cabbage plants yield heads weighing 3 to 5 pounds (1.4-2.3 kg.).
These firm, smooth cabbages are a wonderful choice for growing in little gardens because of their compact size. The Golden Acre cabbage variety’s crisp, crunchy texture makes it a great addition to slaw and stir fry dishes.
January King Cabbage
Cabbage of the January King variety (Brassica oleracea, sometimes known as the ‘January King’) has a morphology halfway between Savoy and white cabbage. Since 1867, it has been grown in England.
Take a closer look at January King winter cabbage if you want to grow crops that will last through the winter. For hundreds of years in England, this lovely semi-savoy cabbage has been a garden staple, and it’s also a favorite here in the States. It takes harsh freezes and snowfall for January King cabbage plants to produce purple cabbage heads in January. Continue reading to learn how to cultivate January King cabbage and some creative ways to utilize it.
Late Flat Dutch Cabbage
Cauliflower heads stored for weeks sprout quickly from seeds of the Late Flat Dutch variety. For an early summer or late fall crop, grow this open-pollinated heritage variety, which takes 100 days from seed to head. Blue-green leaves and flattened heads with a creamy light green interior characterize this giant cabbage cultivar. Heads weighing 10 to 15 pounds are of excellent quality and have a delectable flavor. European immigrants brought this heirloom to the area in the 1860s.
However, if the fruit is picked when it is smaller, the flavor will be sweeter. This cabbage variety was first discovered in the Netherlands around 1840. It was, however, German settlers who introduced the seeds of Late Flat Dutch cabbage to the United States, where it quickly became a favorite. USDA zones 3 through 9 are suitable for these plants.
Mammoth Red Rock Cabbage
‘Mammoth Red Rock’ cabbage, often known as ‘Red Danish,’ thrives in a wide range of growing conditions. It has enormous, firm, spherical heads that are a lovely, deep reddish-purple in color and weigh between four and seven pounds. In addition to having an excellent flavor, they are shelf-stable and delicious when eaten raw, roasted, or pickled.
With tight round 8′′ diameter heads weighing 7 pounds, it’s a wonderful Solid Red Heirloom cultivar. All red, robust and consistent, small to the medium core, dependable cropper, good flavor. Red color throughout. Perfect for preparing meals, salads, and pickled vegetables. The crisp, sweet flavor makes it a wonderful keeper. This old standby has been around since 1889.
Red Acre Cabbage
In terms of early growing red cabbage, Red Acre is unbeatable! With its reddish-purple heads, Red Acre is one of the best cabbage varieties around. Cabbage heads reach a diameter of 7 inches and a weight of 3 pounds on average. As a result, it’s ideal for small-scale residential gardens when space is at a premium. When it comes to storing early cabbage, Red Acre holds up better than any other. Excellent when served raw or in coleslaw. The Red Acre cultivar dates back to the early part of the twentieth century.
Green Lunar Cabbage
Cabbage hybrid Green Lunar grows to a tiny size. Bright green flattened globe heads weigh between 1.5 and 2.0 kg and are sluggish to burst on the uniform, semi-upright plants. The best time to harvest is in the late summer or early autumn. It’s simple to cultivate Green Lunar F1 in the summer and fall for harvest. It is a brilliant green, uniformly shaped, semi-flat cabbage. It matures after about 80 days.
Tropic Giant Cabbage
Cabbage of the Tropic Giant Hybrid kind is as large as you’ll ever see, much alone grow. In-state fairs, this is the one that takes top honors and draws gasps of surprise from fellow gardeners. The plants are strong and healthy, with lush green foliage. The hue is a shade of medium green. 4-5 kilos is the approximate weight of the flat-headed creature’s head. In ideal circumstances, it may weigh up to 7 kg. The heads are round and flat, with tightly packed pale green leaves.
It takes a long time to rupture and has a high melting point. Preferable for harvest in the early summer and fall.
The size of the heads is what makes them different from each other. When compared to Caraflex, which weighs in at one to two pounds (.5 to 1 kg), Murdoc weighs in at seven to eight pounds (3 to 4 kg) and is jam-packed with fragrant and soft leaves. It’s perfect for Weisskraut, a milder and more sensitive kind of sauerkraut popular in Bavaria. It’s also great in salads, stir-fries, and other dishes in which vegetables are sautéed, such as cabbage. This container has a shelf life of 30-60 days.
To make the slaw, stir-fries, and sauerkraut, turn to the Murdoc cabbage species. It has the same sweet flavor and soft leaves that home cooks love.
Grand Vantage Cabbage
You’re going to love the green to the blue-green tint of this fresh-market variety. In addition to its large, rounded head, the Grand Vantage offers substantial build quality, a thick, robust interior, and a short core. Strong, tight wrapper leaves cover the entire plant. As the main season variety, Grand Vantage is quite versatile. It may be held for a long time and provides a high return on investment.
Thunderhead is a great fresh market cabbage because of its homogeneous frame and head size and its dense, compact head. The 3-5 lb. heads have a dark blue-green exterior, a firm interior, and short cores that make them seem appealing. Thunderhead cabbage holds up well in the field and doesn’t attract pests. Black rot resistance is intermediate, as is resistance to Fusarium yellows and tip-burn tolerance.
Thanks to a wide variety of cabbages available and the hardiness of this vegetable, you can probably take advantage of it no matter where you live. This humble vegetable can be cooked into numerous different dishes and salads, and thanks to its blandness, it provides “mass” and nutritional value while not overpowering other flavors.