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Red Globe Cabbage is a frost-hardy red variety that matures in just 76 days from transplant, making it one of the faster cabbages to reach the table. This Brassica oleracea cultivar thrives in hardiness zones 2 through 10, offering gardeners across most of North America a reliable crop. The deep red color signals its rich anthocyanin content, the same powerful anti-inflammatory compounds that make red cabbage a nutritional powerhouse alongside its exceptional vitamin C levels.
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Full Sun
High
5-8
192in H x ?in W
Perennial
Moderate
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Red cabbage contains less fat per serving than nearly any other vegetable and delivers remarkable anti-inflammatory benefits through its abundant anthocyanins. Growing to maturity in 76 days, it's quick enough for successive plantings through summer, though early types demand prompt harvesting once mature or they'll split, especially after rain or erratic watering. The compact 4-inch spacing allows you to pack more plants into limited garden space than you might expect.
Red Globe Cabbage shines raw in slaws and salads, where its deep crimson color adds visual drama and its nutrient density contributes real health value. Cooked, it holds its color through steaming, braising, and fermentation into sauerkraut, making it valuable for traditional preservation techniques.
Sow seeds indoors 6 to 8 weeks before your transplant date in soil temperatures between 65 and 75 degrees Fahrenheit. Harden off seedlings for 7 to 10 days before setting them in the garden.
Transplant outdoors once seedlings have developed true leaves and soil temperatures consistently reach 50 degrees Fahrenheit or above. Space transplants 4 inches apart with 2 inches between rows.
Direct sow from March through June. Add 25 to 35 days to the stated days-to-maturity when direct seeding, as this accounts for slower germination and establishment compared to transplanting. Fall sowing is not recommended for this variety.
Red Globe Cabbage matures in 76 days from transplant. Harvest heads promptly once they feel firm and have reached full size; early-maturing red cabbages burst quickly if left too long. When cutting heads from the stem, leave 2 or 3 wrapper leaves on to protect the head from bruising during handling. Remove any yellowing outer leaves before storage. Heads left in the field too long or exposed to moisture swings after heavy rain risk splitting. You can sometimes encourage a second harvest by leaving the base and roots in the ground after cutting the main head; new smaller heads may form from dormant buds.
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