Tuesday, January 26, 2010
Cabbage Mammoth Red Rock
Botanical name: Brassica oleracea 'Mammoth Red Rock'
Heirloom from 1889 that have solid round flattened purple-red 8-10 in. diameter, large 6-8 lbs heads. 'Mammoth Red Rock' forms volleyball-sized heads with leathery, blue-green, purple-tinged "wrapper" leaves and relatively thin, burgundy red, tightly packed inner leaves. Flavor is robust and slightly peppery. Vigor and flavor decline with heat. Although cool weather enhances flavor, plants may flower (or "bolt") following extended chilly spells. Cabbage heads may split if not harvested promptly. This cabbage can be grown as a winter vegetable in areas such as the Southeast United States and western California. Excellent keeper with hard and tightly wrapped leaves, large-framed medium core that is great for pickling, boiling and general use. Excellent quality cabbage.
How to grow
For early crop, start red cabbage seed indoors 4-6 weeks before last frost. For late crops sow red cabbage seed in rows, directly outdoors May thru July. Cover seed with 1/8 inch of fine soil, well pressed down. Keep soil moist until red cabbage seeds start to grow. Seed germinates in 7 to 14 days depending on soil temperature and weather conditions. When red cabbage plants are 3 to 4 inches tall, thin or transplant 2 feet apart, in rows 2-1/2 feet apart.
110 days. Harvest Red Rock when cabbage head is firm by cutting just under the head.
Red cabbage contains Calcium, Iron and Vitamins A, B, and Vitamin C.
Red Cabbage has more phytonutrients than the green cabbage. The vitamin C content of red cabbage is 6-8 times higher than that of the green cabbage. Red cabbage contain anthocyanin (red pigment/color) is an antioxidant that can help protect brain cells, thus can help prevent Alzheimer's disease.