Red Cabbage Seeds
CULINARY VEGETABLE · 2027 VARIETY · Red Cabbage Seeds Red Cabbage brings distinctive flavour, colour, and texture to the kitchen garden. Harvest young for tender leaves and full size for deeper character, using it raw, quickly cooked, o...
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CULINARY VEGETABLE · 2027 VARIETY
Red Cabbage Seeds
Red Cabbage brings distinctive flavour, colour, and texture to the kitchen garden. Harvest young for tender leaves and full size for deeper character, using it raw, quickly cooked, or preserved depending on the harvest stage.
In The Kitchen
Pair with bright acids, toasted sesame, olive oil, garlic, ginger, beans, noodles, rice, eggs, and roasted meats. Young leaves are excellent raw; mature leaves take well to a quick sauté, braise, or soup.
Growing Notes
- Sow in fertile, evenly moist soil during cool spring or fall weather.
- Succession sow for a continuous harvest.
- Harvest outer leaves repeatedly or cut whole plants young.
- Provide afternoon shade as temperatures rise.
Packet: 50+ seeds.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.