Description:

A Late Cabbage variety with green leaves and a voluminous compact Head.  

Culinary Tip:

Brunswick cabbage is ideal for making the Sauerkraut dish. 

Culinary Tip:

Red cabbage is delicious raw in salads or cooked in a stew. 

Culture Tip:

1. Sowing: Sow July – Aug in trays.

2. Thinning: 4-5 weeks after sowing, pull the smaller plants and keep only the strongest and space one cabbage/ 10 cm. 
3.Transplanting: When your sprouts have 5-6 leaves, plant them in the ground 40 x 50 cm apart. When transplanting, bury the plant up to 1st leaf allowing the development of additional roots for vigorous growth. 
4. Harvest: Harvest October onwards. 

Companion Plants:

Cabbages like the proximity of celery because it protects them from pests such as the cabbage butterfly who hate the smell of celery.