Brunswick Cabbage: A Southern Delicacy

Brunswick cabbage is a large, drumhead-type cabbage variety, which is excellent for making sauerkraut. It is an old German heirloom variety, dating back to the 18th century. The cabbage is very cold-hardy and can be grown in spring, summer, and fall. Brunswick cabbage is one of the largest varieties available, producing large, solid, medium-green heads. It is an excellent late-season variety, with large, dense, and firm heads that are packed with flavour.

Brunswick cabbage is a German heirloom variety from the 18th century

The seeds should be sown inside 8-12 weeks before the last spring frost, in rich soil about half an inch deep and 2 inches apart. The seedlings should then be planted outdoors about 4 weeks before the last expected frost, 12-18 inches apart in rows 3-4 feet apart, with the stems buried about halfway up. To prevent the cabbages from splitting, it is important to keep the soil moisture even.

Brunswick cabbage is a late-season variety, and it stores well over long periods, especially through the winter. It is also very cold-hardy, making it a favourite for those in colder climates. This variety was first made available to the public in 1924, though it actually dates back to the 18th century.

The ancient Romans cultivated this variety of cabbage and praised it for its healing qualities. The philosophers Pythagoras and Cato even wrote books about it. It was also popular in colonial America, where it was pickled and preserved to provide food throughout the winter.

It is a large, drum-shaped cabbage weighing 6-9 lbs

Brunswick cabbage is a large, drum-shaped cultivar weighing 6-9 lbs. It is an heirloom variety, which means that it is an open-pollinated cultivar that was prevalent before 1951. This cabbage variety is a late-season crop, suitable for spring, summer, and fall. It is a cold-hardy variety, making it ideal for autumn-winter harvest and long-term storage.

The large, drum-shaped heads of Brunswick cabbage are dense and firm, weighing between 6-9 lbs. This cultivar is a German variety dating back to the 18th century. It is a traditional favourite for homemade sauerkraut and has been cultivated for its excellent storage qualities.

The seeds of the Brunswick cabbage should be planted indoors, 8-12 weeks before the last spring frost. They should be sown in rich soil, about 1/2 inch deep and 2 inches apart. For companion planting benefits, aromatic herbs or potatoes can be planted alongside Brunswick cabbage. However, it is recommended to avoid planting tomatoes or pole beans with this cultivar.

To ensure proper growth, it is essential to regulate soil temperature and control weeds by mulching around the plants. Maintaining even soil moisture is crucial to prevent the large cabbages from splitting. During periods of sudden excess moisture, grasping the plant and turning it 90 degrees clockwise can help slow down growth and prevent splitting.

Brunswick cabbage is ready for harvest when the heads feel firm and have reached a good size. While small cabbages tend to be more tender, the large cabbages from fall growth are ideal for keeping over the winter. This cultivar is a great choice for those seeking a large, cold-hardy cabbage variety with excellent storage qualities.

It is used for making sauerkraut

Brunswick cabbage is a seldom-encountered German heirloom cabbage that dates back to the 18th century. It is a favourite choice for making sauerkraut due to its dense, firm, drum-shaped heads, which are packed with flavour. The large heads weigh 6-9 pounds and are ideal for making sauerkraut.

Making sauerkraut at home is easy, economical, and delicious. The process is quite simple and can save you money, as a jar of fermented sauerkraut can cost upwards of $7. The flavour is fairly neutral, so it goes well with a lot of meals.

To make sauerkraut, start by weighing your cabbage to determine how much salt to use. Remove the outer leaves of the cabbage and cut out the core. Rinse the cabbage well, allowing the water to flow between the leaves, and drain. Thinly shred the remaining cabbage with a knife or food processor and place it in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let it sit for 15 minutes, then massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time. Pack the cabbage firmly into a very clean glass quart jar and pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of a reserved cabbage leaf and place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top it off with a 2% solution of salt water (1 teaspoon of salt per cup of water). Screw a plastic lid onto the jar and place the jar in a rimmed pan to catch any overflow. Allow the jar to ferment at room temperature until the sauerkraut is as sour as you like. This can take anywhere from 1 to 4 weeks. After fermentation, store the sauerkraut in the refrigerator.

You can also add other ingredients to your sauerkraut for added flavour. Carrots, radishes, and beets are some that are often added. If you're unsure of whether or not a veggie is good to add, it's best to google it.

It is a cold-hardy variety that can be grown in spring, summer and fall

Brunswick cabbage is a large, drum-shaped variety of cabbage, weighing between 6-9 lbs. It is an heirloom variety from 1924, though it was first imported to the U.S. in 1824. It is a cold-hardy plant that can be grown in spring, summer and fall.

To plant Brunswick cabbage in spring, start your seeds inside 8-12 weeks before the last spring frost, planting them in rich soil 1/2 inch deep and 2 inches apart. Plant your seedlings about 4 weeks before the last expected frost, setting them 12-18" apart in rows 3-4' apart, burying the stems about halfway up.

For a summer crop, you can start seedlings in late spring and transplant them to the garden in early summer. Make sure to plant them where they will receive lots of sun—more than six hours daily will increase the size of the heads.

For a fall crop, direct sow or transplant seedlings in midsummer. You can also plant in late summer or early autumn in mild winter areas. This will mature in late autumn and then stand through the winter. Cold and frost give Brunswick cabbage heads a sweeter flavour.

It is suitable for home gardens and market growers

Brunswick cabbage is a great choice for both home gardens and market growers. This is due to its versatility, ease of growth, and suitability for storage and sale.

For home gardens, Brunswick cabbage is a unique and versatile vegetable that has captured the hearts of gardeners and food enthusiasts alike. Its rich history and distinctive characteristics make it a beloved addition to gardens worldwide. It is a type of green cabbage known for its large size and round shape, with thick, crisp, and vibrant green leaves. The large size of the cabbage, often weighing several pounds, makes it perfect for creating hearty meals. The mild, slightly sweet flavour of Brunswick cabbage also makes it a versatile ingredient in the kitchen, suitable for a variety of dishes, including salads, stir-fries, soups, and stews. The leaves can be eaten raw or cooked to suit personal preferences.

Brunswick cabbage is also a great choice for market growers. It is a German heirloom variety that dates back to the 18th century and was first imported to the U.S. in 1824. It is a favourite for making sauerkraut and can be grown for spring, summer, and fall crops. The cabbage is very cold-hardy and stores well, making it an excellent option for market growers who need to store and sell their produce over a more extended period.

Growing Brunswick cabbage is relatively straightforward. It requires fertile, well-drained soil with a pH range of 6.5-7.5. It thrives in full sun exposure, needing at least 6-8 hours of direct sunlight each day, and regular watering to ensure healthy growth. It is a cool-season crop, preferring temperatures between 45-75°F (7-24°C), and typically takes around 80-100 days to mature.

Whether you are a home gardener or a market grower, Brunswick cabbage is a great option to consider. Its large size, mild flavour, and versatility in the kitchen, coupled with its ease of growth and storage capabilities, make it a popular choice for many.

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