Brunswick Cabbage is a German heirloom variety that dates back to the 18th Century. It is a mid-to-late season flattened drumhead type that produces uniform 6-9 pound cabbages that stores well for long periods. Known for its dense, compact heads, this cabbage provides a generous yield, ideal for both fresh consumption and preservation. Its crisp texture and mild, slightly sweet flavor make it a favorite for slaws, soups, and stir-fries. It is a favorite choice for homemade sauerkraut and a good source of minerals such as thiamin, calcium, iron, magnesium, phosphorus, and potassium. With excellent storage qualities, Brunswick Cabbage can be kept for extended periods, ensuring fresh produce for months after harvest. Its robust growth and ability to withstand frosty conditions also make it an excellent choice for winter gardening. Also Known As: Brunswick Head Cabbage, Brunswick Type Cabbage, Savoy Cabbage, Green Cabbage, Brassica Oleracea, Round Cabbage, Globe Cabbage, Head Cabbage, Winter Cabbage, Early Cabbage. Plant Name: Cabbage, Brunswick Latin Name: Brassica oleracea var. capitata Days to Germinate: 5-10 Days to Harvest: 90 Plant Height: 18 - 24 Inches Spread: 18 Inches Growth Habit: Rosette USDA Zones: 2-11 Lifespan: Annual Brand: TomorrowSeeds Sunlight: Full Sun, Partial Shade Pollination: Heirloom, Open-Pollinated GMO: No Fungicide-Treated Seeds*: No Seeds Packed For**: 2026 *Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds. **Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates. Planting Instructions: Soil Preparation: Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots. Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth. Form rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage. Planting: Planting cabbage in cooler weather helps prevent bolting, which can occur in hot temperatures (cabbage grows best in 60F-70F temperatures). Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 4-6 weeks before the last expected frost date in Spring. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 55F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying roots in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting. Directly Sowing: If directly sowing outdoors, plant in spring when the soil warms to at least 50F. For fall crops, direct sow seeds outdoors 12-14 weeks before the first frost. To plant, make holes 1/4 inch deep and spaced 18-24 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. Planting Depth: 1/4 inch Within-Row Spacing: 18-24 inches Between-Row Spacing: 3 feet Care During the Season: Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2 times a week. Sandy soils may need to be watered more often than heavy clay soils. Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots. Fertilizing: Once seedlings are established, 3-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing. Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions. Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions. Harvesting: Harvest cabbage when the heads are firm, fully formed, and have reached the desired size, typically 60-100 days after planting or 45-60 days after transplanting. To check if a head is ready, gently squeeze it; if it feels solid, it’s time to harvest. Use a sharp knife to cut the cabbage at its base, leaving a few outer leaves attached to protect the head. For extended harvesting, remove only the mature heads and leave the outer leaves and stem in place to encourage smaller secondary heads to form.
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