Red Cabbage Langedijker Bewaar 2

'Langedijker Bewaar 2' cabbage is a superb autumn variety. It produces medium-sized, tight round heads of dark red leaves. It stores well in a cool place. Sow under cover from March to May or outdoors from May to June for harvests from September to November.

Cabbage or Brassica oleracea capitata is an attractive, popular leaf vegetable belonging to the large Brassicaceae family (ex-Cole family). This native European biennial plant is generally grown as an annual. Its variably tight hearts can be round, slightly flattened or cone-shaped. The smooth leaves come in a great range of colours: from pale green to dark bluish-green, red, white or even purplish-black. An ornamental, mild-flavoured vegetable that is a real must-have in the kitchen garden!

Although cabbage is often thought of as a winter vegetable, it can be sown and harvested virtually all year-round. Varieties are generally grouped into three main categories: spring cabbages (late April to June); summer and autumn cabbages (July to October); and winter cabbages, which planted alongside leeks and parsnips make the long wait until spring more bearable.

Cabbage can be eaten raw, finely shredded in a salad. It is also very tasty cooked: braised to accompany meat and fish dishes, stuffed with meat or rice, or incorporated into soups. It is the main ingredient in sauerkraut. There are lots of fantastic traditional or new recipes to choose from. From a nutritional point of view, cabbage is remarkable: its energy value is low but it is very rich in vitamins C, B6 and B9; it also contains lots of fibre and minerals such as calcium.

Cabbage is an easy vegetable to grow as long as you meet its basic requirements: deep, rich soil, and regular watering. It enjoys plenty of sun and generally does well in cool and rainy climates.

Harvest: Cabbage heads are ready to be harvested when they form a nicely-shaped heart, before the leaves start to turn yellow. With a sharp knife, cut off the stem just below the head.

Storage: Cabbage can be kept for several days in the refrigerator. It also freezes very well after being blanched in boiling salty water. Winter varieties can be left in place until you are ready to use them. Lacto-fermentation (the process used to make sauerkraut) is another tasty way of preserving white autumn varieties.

Good to know: Even if the vegetable garden is first and foremost a place for growing great quality veg, it’s always a good idea to leave a bit of room for flowers. Growing flowers alongside your vegetable plants will make your general gardening experience more enjoyable and is a great way to attract pollinators and repel garden pests! Flowers such as gaillardia, marigolds, zinnias, cosmos or nasturtiums can be sown in and around the rows of vegetables. Herbs such as dill can be very useful also. Bear in mind that some companion plants self-seed easily and can be a bit invasive (borage, chives, lemon balm etc.)