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One of the first plants taken from the wild in Europe, cabbage has remained a popular source of nutrition in our diet. Chinese cabbage originated in the Orient, and has only recently become more popular in North America. All types of cabbage offer a wide variety of cooking options, from shredded for slaw, to pickled for sauerkraut, to stir-fried, boiled, stuffed, or use fresh for salads.
Average Seed Count: 100/Pkt.; 105,000/Lb.
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