Holland Late Winter is a hardy cabbage with solid white heads and firm, crisp hearts—ideal for harvesting from October right through to January. You can enjoy them fresh from the garden or store them to stretch your winter harvest even further.
Delicious cooked, but also excellent shredded raw in salads or homemade coleslaw.
SOW: start the seeds 10mm deep in modules or pots during April and May.
GROW: plant out about 5/6 weeks after sowing. Space at 45cm apart. Cut the cabbages as you need them from October through to January. To store you will need to pull up the plant, roots and all, and hang upside down in an airy frost-free place, keep an eye on them; they will keep for several weeks.
ENJOY: we prefer to steam our cabbage, but you can cook it in boiling water. Holland Late Winter can also be made into tasty coleslaw or simply fine chop into a salad. To Freeze – shred or cut, blanch for 1 minute, plunge into cold water and drain. Cook from frozen until tender
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