- 110 days.
- Heirloom from 1889
- Package contains 3 grams, approximately 600 Mammoth Red Rock Cabbage Seeds.
- Germination: 7-14 days.
- Plant 1/8" deep in fine soil. Space 12-24" apart.
Mammoth Red Rock Cabbage heads are very showy with their deep red-purple color. This variety keeps well due to its tightly-packed leaves. The heads are somewhat flattened and grow up to 8 pounds. This cabbage tastes sweet and slightly peppery with a crisp texture, and is wonderful fresh or pickled.
Cabbage is a hardy and easy to grow plant. It contains vitamin c as well as all kinds of other nutrients, making it both delicious and nutritious. Cabbage heads are usually smooth and green, although some varieties sport other colors (like purple and red) and different textures. Cabbage is a cool-weather plant, and is good for spring and fall planting.
Planting, Growing, and Harvesting:
Plant cabbage in fertile, well-drained soil. This plant does best with a soil pH around 6.0-7.0. Be sure the soil stays moist for best results. You can direct-sow cabbage seeds as soon as the soil is workable in the spring.
After the cabbage heads form, they are ready to be harvested. You will want to make sure you harvest the heads before they split, which can occur sometimes if the plant takes in too much moisture after the heads have solidified. To harvest, cut the heads from the plant with a sharp knife.
Recipes/How to Use:
Cabbage is a great addition to stir fries, salads, and soups. It is well-known as the main ingredient in coleslaw and sauerkraut, and also works well as a wrap in some recipes.
5 large carrots, sliced
2 large potatoes, sliced
1 large onion, chopped small
1 head cabbage, sliced
2 cloves garlic, chopped
8 C. broth of your choice (vegetable, chicken, beef)
1 T. olive oil
1 C. ham, cut into small cubes
1 tsp. parsley
1 tsp. thyme
1 tsp. basil
Salt and pepper, to taste
DIRECTIONS: Put all ingredients together in a large pot and simmer (medium/high heat) for 25-30 minutes. Add any salt and pepper if needed. Makes about 8 servings.