Cabbage Seed - Red Selection
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Cabbage Seed - Red Selection

Brassica oleracea var. capitata rubra sp.

Red Cabbages are something just a little bit different and special.

Whilst they can be cooked and eaten like any conventional cabbage they really come into their own as a vegetable when 'pickled with sugar and vinegar; this is a Shirley family favourite and Nanna Shirley's recipe can be found below (it's actually her Mum's recipe).

Once again we have carefully blended a selection of Red cabbage varieties which will provide a successive harvest and get over the all 'coming at once' problem attached with growing just one variety.

Supplied as a packet of approximately 100 seeds.

Back to Vegetable Seeds

How To Sow & Grow Red Cabbage

Sow from March to April thinly in rows 6" apart. Sow in ½" deep drills.
Thin to one seedling per 3" or transplant into suitable pots.
Set out when large enough 18" apart in rows 18" apart.
Harvest approximately September - December.

Top Tips
Red cabbages grow well in a rich soil, but do not overfeed as this makes them more susceptible to frost damage.
Protect from Pigeons - Pigeons love Brassicas (so do Partridges!)
Take precautions against the dreaded Cabbage White Butterfly - inspect your crop regularly, spray with our BioFriend Plant Defence or use a physical barrier such as insect netting.

Favourite Red Cabbage Recipes

Nanna's Pickled Red Cabbage
Ingredients
1 large red cabbage
2-3 ounces of butter
one eighth of a pint of vinegar (approximately)
2-3 ounces brown sugar (granulated sugar can be used)
2 tablespoons red currant jelly (optional)

Method
Finely chop or shred cabbage and put in a large bowl with approximately one eighth of a pint of vinegar. Stir to cover cabbage with vinegar.
Melt the butter in a large saucepan before adding the cabbage and vinegar.
Cook very slowly (lid on) for approximately two hours stirring to make sure it doesn’t stick to the bottom of the saucepan. Add more vinegar if necessary but be careful not to add too much.
When the cabbage is soft, add the sugar and stir in to 'dissolve'.
Cook for a further ten minutes and then add the red currant jelly if used.
Leave to cool and re-heat when required. (it is best cooked the day before use).

Will keep in the refrigerator for about a week or can be frozen.