8 cabbages to grow

The Early Louviers with Pointed Apple

The Early Cabbage of Louviers, also known as Very Early of Louviers, is an old variety originating from Normandy. It produces a small, pointed, elongated head weighing between 1 and 2 kg. It is particularly recognised for its earliness, reaching ripeness in 75 days. This is a spring variety, but it can also adapt to autumn production.

The Early Cabbage of Louviers ©La Ferme de Sainte-Marthe

This cabbage is characterised by smooth, light green leaves.

It is sown under cover from February for an early spring harvest, or directly in the ground in July for autumn production. It can be consumed either raw or cooked.

The Alsace Quintal, perfect for sauerkraut but not just that...

Obviously, due to its Alsatian origins, the Quintal d’Alsace cabbage is perfect for preparing sauerkraut, but also for potée. This is simply because it produces firm, dense heads that are very large and somewhat flattened in shape. Its leaves are smooth and range from light green to ash green.

It is a cabbage with exceptional productivity as it is not uncommon to have heads weighing 10 kg!

It is one of the oldest late-season varieties, as it is harvested in autumn, from September to November. Do not let it exceed its ripeness too much, as it tends to burst. The Quintal d’Alsace cabbage is also very resistant to cold.

The Black Head with lovely purple leaves

The Red Cabbage, also known as Cabeza Negra, is a beautiful, compact cabbage with dark purple leaves. The round, dense heads are of medium size but very tightly packed. It is an early variety with a short stem.

This cabbage has a strong and authentic flavour. It can be eaten raw in salads or cooked, most often sliced thinly. It is particularly delicious when braised and served with black pudding.

Sowing takes place from March to the end of June. As for the harvest, it occurs from June to October, and even December in regions with mild winters.

The Medium Beefheart from La Halle, a productive heirloom variety

Cabbage Cœur de Bœuf Moyen de la Halle is a reliable choice for several reasons. Firstly, it is an old variety known for its vigour and hardiness. Secondly, it is a cabbage that produces a conical, very compact head, reaching heights of 20 to 40 cm and weighing up to 1.5 kg. Its leaves are very imbricate, broad and rounded, rather thick, and a beautiful green with a greyish tint. Finally, it is a particularly early and very quick-growing cabbage, with its head swelling rapidly in about 3 months.

The cabbage Cœur de Bœuf Moyen de la Halle ©La Ferme de Sainte-Marthe

It also stands out from its peers with a short but sturdy stem that supports a head with truly smooth leaves.

Cabbage Cœur de Bœuf Moyen de la Halle is sown from mid-February to the end of March for a summer harvest, from May to July. It can also be sown under cover from August to September and in open ground from May to July for an autumn harvest.

The Incomparable Flavour of Cabus Express

The Cabbage Express is a variety with a pointed, conical head. This elongated head is composed of leaves of a vibrant green and grows on a short stem. It is very tender and develops rapidly. Of medium size, the heads of Cabbage Express weigh no more than 750 grams.

Very early, this cabbage is ideal for early consumption. It boasts excellent taste quality both raw and cooked.

It is sown in February-March under cover and from March to May in open ground. The harvest will occur quickly, from August to October. It is indeed one of the earliest cabbages.

Filderkraut cabbage, the widely grown cabbage in Germany

The Filderkraut cabbage leaves little mystery regarding its origins. This ancient variety of head cabbage is of German origin and nearly disappeared. However, it has all the qualities to appeal to the amateur gardener of beautiful plants. This cabbage indeed produces conical heads, well-pointed, easily reaching 5 kg, and up to 7 or 8 kg. With broad midribs, the leaves are very compact, very smooth, and particularly tender. They display a lovely light green.

Excellent for sauerkraut or stew, this cabbage is harvested in autumn, from August to October. It should be sown from February to May, under glass while frosts are a concern, and in open ground afterwards.

The large red cabbage with its vibrant colour

Here is a cabbage that catches the eye. It must be said that the leaves of the cabbage Cabus Rouge Gros are a very dark red. As for its heads, they grow on short stems. Round and of good size, they are particularly tight, dense, and compact.

This is a relatively early variety for a red cabbage, which benefits from excellent productivity.

Sowing takes place from February to June, with a harvest that extends from July to December.