Compact plants with solid, round, 2-4 lb. heads that are split resistant. A hardy vegetable that will tolerate cold temperatures and stores well.
Culture:
Plant in fertile, organic rich soil, when the soil warms enough to be worked. Harvest by cutting the stem at the base of the head. Leave the stump in the ground with a few leaves, and you will be rewarded with more small heads of cabbage later in the season. Plant a second crop in the late summer for a fall harvest. Plant in full sun.