Price range: £2.25 through £108.50
Firm mid-season pointed cabbage which is particularly good tasting. German heirloom variety with thin leaves and small core. Can grow very large so plant closer for smaller heads.
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Cabbage, Summer Autumn: Filderkraut
Brassica oleracea var. capitata
Approx. 250-300 seeds per gram
Cabbage has been cultivated for hundreds of years. The headed cabbage with a dense, closely packed heart comes in many different varieties.
They can be sown at three distinct times of the year so we sub-divide them into Spring, Summer/Autumn, and Autumn/Winter varieties. Combined with their long standing and hardiness we crop cabbage in the garden almost all year round. They can be round or pointed and come in two colours: green or red.
There is also some variation in leaf texture. Most are smooth but the Savoy types have a blistered texture.
Filderkraut is a firm mid-season cabbage for harvesting from September. The heads can grow very large and heavy, but closer spacings will give smaller heads which are more suitable for home gardens. Filderkraut is an heirloom variety, originally from Germany, The leaves are thin and have a very sweet taste.
How to grow:
Grow in the brassica section of your rotation.
Summer Autumn cabbage can be started very early in the season undercover – January and February – in pots or modules. Later sowings should be made in the brassica seed bed in March and April. The later Autumn varieties can be direct sown from April.
Transplant into the permanent position between March and June up to 45 cm apart. Cabbage can be ready in as little as 60 days from transplant. Harvest Summer cabbage before the first frosts.
Pests and diseases:
The seedlings can be susceptible to slug damage and the older plants can be ruined by cabbage white butterfly caterpillars.
The best way to protect from this is to net with enviromesh during the Summer. Once harvested the stems can be composted but they are very tough. You can pulverise them with a hammer to help them break down faster.
How to cook:
Harvest cabbages as required. Remove the outer leaves and compost them. Cut the cabbage in half and then shred to the desired thickness.
Steam or boil in a little water until tender. Do not overcook. Cabbages are great in stir fry, soup, stews, and with potatoes in Irish Colcannon. Leaves can be stuffed or grated for salads like coleslaw.