Cabbage Red Acre
Cabbage Red Acre
Cabbage Red Acre
Cabbage Red Acre
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Cabbage Red Acre

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Cabbage has been cultivated for thousands of years and prized by civilizations because of its long winter keeping qualities. Cabbages were brought to America with the earliest pilgrims. Red Acre is an old variety introduced in the 20th century.

Perk up your favorite stir-fry with this gorgeous, deep-red cabbage. The sweet flavor of cabbage fresh from the garden is much better than store-bought. 

The vivid burgundy, solid heads form early on small, compact plants making 'Red Acre' an ideal choice for small gardens. Heads are round and reddish-purple, ranging to an average of 6 inches in diameter, and weighing about 2-3 pounds. An excellent short-season variety that can be grown in most of the zones.

As a bonus, this plant adds a festive color to the garden as well as in the plates. This packet sows up to 200 SQFT.

Growing

  • Understand cabbage is a heavy feeder; it quickly depletes the soil of required nutrients.
  • Prepare soil in advance by mixing aged manure or compost. Soil should be well-draining, roots that stand in water cause heads to split or rot.
  • Start indoors about 6 to 8 weeks before the last spring frost. 
  • Before planting the seedlings outdoors, harden off the plants over the course of a week or two.
  • 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.

Care

  • When seedlings reach about 5 inches tall, thin to leave the desired space between them.
  • Mulch thickly around the area to retain moisture and regulate soil temperature. The optimum soil temperature is about 60 °F to 65 °F. Plants exposed to temperatures below 45°F may form loose heads.
  • Fertilize 2 weeks after transplanting with a balanced (10-10-10) fertilizer. 

Harvest

  • Harvest when heads reach desired size and are firm. Mature heads will split. This will take around 75-90 days for most cabbage varieties.
  • To harvest, cut each cabbage head at its base with a sharp knife. Remove any yellow leaves (retain loose green leaves; they provide protection in storage) and immediately bring the head indoors or place it in shade.
  • To get two crops, cut the cabbage head out of the plant, leaving the outer leaves and root in the garden. The plant will send up new heads; pinch off those until only four or so smaller heads remain. Harvest when tennis ball-size (perfect for salads!).
  • After harvesting, remove the entire stem and root system from the soil to prevent disease. Only compost healthy plants; destroy any if infested.

Click here to download our free vegetable growing guide