Winningstadt

$5.00

Recorded as being grown at the Red River Settlement in Manitoba and then first offered commercially in 1866 by James J. H. Gregory & Sons of Marblehead, Massachusetts. These compact cabbage plants produce 8-10″ slightly elongated.

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Cabbage Winningstadt History

Recorded as being grown at the Red River Settlement in Manitoba and then first offered commercially in 1866 by James J. H. Gregory & Sons of Marblehead, Massachusetts. These compact cabbage plants produce 8-10″ slightly elongated, bluish-green, tightly packed heads. Great sweet flavor, a very good keeper and excellent for sauerkraut.

Growing Winningstadt Cabbage Seeds

Start Indoors 6 to 10 weeks before the last frost date When the seedlings have 3 to 4 leaves, 2 to 3 weeks before the last frost date. Space 4 to 6 inches between plants and 2 to 4 feet between rows. Side-dress with compost manure after every 3 weeks, apply balanced fertilizer 3 weeks after transplanting. Harvest 50 to 60 days after transplant, when the head is fully formed and feels well-packed and firm when squeezed

Preserving And Storing Cabbage Winningstadt

  1. Freeze it.  Yes, you can freeze cabbage.  It will mess with the texture a bit, though, so if you go this route, plan to only use it for soups, stews, etc.  To freeze it, cut it into shreds and then blanch it for 1-1/2 minutes.   Give it a quick dip in an ice water bath, drain and pat dry.  Then, put it into freezer safe bags or containers and freeze until you need it.
  2. Store it.  Cabbage will store for a lot longer than you might think.  If you have a root cellar or room in your fridge, just remove the outer leaves and store in the fridge or root cellar.  You will need to check them often for rot, and remove them promptly so they don’t destroy the whole batch, but they should keep for several weeks {at least}.

Winningstadt Cabbage Recipes

Lacto-fermentation has been used for centuries to preserve seasonal vegetables beyond their standard shelf-life. The fermentation process itself is very reliable and safe, and the fermented sauerkraut can be kept at cellar temperature for months.

Winningstadt Nutrition

Cabbage is a low-calorie vegetable that is rich in vitamins, minerals and antioxidants. It contains powerful antioxidants that may help reduce inflammation. Your body needs vitamin C for many important functions, and it is a potent antioxidant. Red cabbage is particularly high in this nutrient, providing about 85% of the RDI per cup. Cabbage contains insoluble fiber, which keeps the digestive system healthy by providing fuel for friendly bacteria and promoting regular bowel movements. Potassium helps keep blood pressure within a healthy range. Increasing your intake of potassium-rich foods like cabbage may help lower high blood pressure levels.

Other Cabbage Varieties Worth Checking Out

Copenhagen Cabbage Seeds Copenhagen Market Round, solid heads, weigh 3-4 pounds and are not prone to bursting like many cabbages. Popular cabbage for home gardens and also for shipping; will also store well. This is a good variety for making sauerkraut.

Late Flat Dutch Cabbage Late Flat Dutch Cabbage Is The standard for a late maturing cabbage. The best choice for a slow growing, late season cabbage. Heads grow 7-8″ deep by 12-14″ wide and weigh 10-15 pounds. High quality.

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