Late Flat Dutch
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.
Late Flat Dutch Cabbage History
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, sure heading and a good keeper for fall and winter use. Brought to America by German immigrants in the 1840’s. A good choice for sauerkraut. The exact origins of this variety seem to be lost to historybut what we do know is that it is an old Dutch variety dating as far back as 1846.
Growing Late Flat Dutch Cabbage
Cabbage is a heavy feeder; it quickly depetes the soil of required nutrients. Prepare the soil in advance by mixing in aged manure and/or compost. Soil should be well-draining: roots that stand in water cause heads to split or rot. If starting seeds indoors, sow ¼ inch deep 6 to 8 weeks before the last spring frost. Consult our Planting Calendar for suggested dates.
Before planting the seedlings outdoors, harden off the plants over the course of a week. Transplant small plants outdoors on a cloudy afternoon 2 to 3 weeks before the last spring frost date. Plant seedlings 12 to 24 inches apart in rows, depending on the size of head desired. The closer you plant, the smaller the cabbages. For a fall harvest, direct sow seeds outdoors (or plant transplants) in mid- to late summer. If your area is particularly hot and dry, hold off on planting until late summer. Make sure that the young plants don’t dry out in the summer sun’s heat!
When To Plant Late Flat Dutch Cabbage
Sow seed outdoors when the soil can be worked in spring. Place transplants in the garden when they are 3 to 4 inches (7-10cm) tall as early as 3 to 4 weeks before the last frost in spring. In cool-summer regions, plant cabbage in late spring for a fall harvest.
Preserving And Storing Late Dutch Cabbage
Cabbage is a super versatile ingredient. It makes a star turn in coleslaw, but it can also be used in soups and casseroles and even as a substitute for bread. But it’s only harvested once a year, in the fall. So if you want truly fresh cabbage, it’s smart to freeze some when it’s in season. That stuff on the grocery store shelves in April was likely picked a while ago and isn’t as fresh as you might think.
Tender and caramelized with obsessively tasty brown bits, you’ll be twirling this cabbage on your fork, nibbling it right out of the pan, and wondering when it was that you became the sort of person who is this enthusiastic about a vegetable.
Late Flat Dutch Cabbage Nutrition
Cabbage is a low-calorie vegetable that is rich in vitamins, minerals and antioxidants. 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 (89 grams). 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.
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