Organic - Red Cabbage - Red Drumhead

Seeds:  250  / Botanical name:  Brassica oleracea var. capitata

Dark red with a firm heart - Rich harvest in late autumn and winter

Red Drumhead is a heritage variety that develops densely packed leaves with a dark red, firm heart, which can be harvested from autumn into winter.

Natural habitat:  Red cabbage is likely a mutation of white cabbage that originated in Southern Europe and spread across the Alps to Central Europe during the Middle Ages. It was first described here by Hildegard von Bingen in the 12th century.

In the kitchen:  If you are not using the red cabbage fresh, you should leave it outdoors until the first frost, as it keeps better there. Canning is also a good option for longer storage. Always remove the stalks and the tough outer leaves, as these have a very high nitrate content. Red cabbage stains strongly when cut, so wearing gloves is recommended. Red cabbage is very well suited for raw salads. It tastes particularly delicious with a marinade of lemon juice, honey, vegetable oil, and salt, along with a few pieces of apple or orange. For a classic red cabbage dish, braise finely shredded cabbage together with apple and cloves. This goes particularly well with duck, goose, and red meat.