Mammoth Red Rock Cabbage - Brassica oleracea
This heirloom cabbage was introduced in 1889. Known for its deep reddish-purple solid round head, about 8 – 10” diameter and weighing in at 6-8 lbs. Within its leathery, blue-purple sleeves, lie layers of thin tightly wrapped leaves offering a robust peppery flavor to any dish. This is an easy to grow sure cropper.
This ancient vegetable was used throughout ancient Greece and Rome. Revered by the Grecians of early times as being sacred and commonly used medicinally by the Romans. Recognized for being exceedingly high in Vitamin C, Vitamin K, folic acid, potassium. This large cabbage keeps well, although flavor has a tendency to taper off with heat and is enhanced with cooler weather.
Has the capacity to be grown as a winter vegetable in warmer climates. Cabbage heads have a tendency to split if not harvested at the right time. A delicious vegetable shaved thin for sauerkraut, in salads or cooked in a stir-fry, steamed or in soup.
- Sun: Full
- Indoors: 6-8 weeks before last frost
- Direct Sow: After last frost
- Seed Count: 60
- Days to Maturity: 95
- Plant Size: 8"-10"
Harden transplants a week before planting by setting them outdoors during the day. Do not plant in same location as previous year to minimize diseases. Mulch at base. Cut head with sharp knife just above the most outer leaves. Continue to water and a second head will grow. Cut new heads at 2"-3" diameter.