Mammoth Red Rock Cabbage Seeds For Planting (Brassica oleracea)

Description

Mammoth Red Rock is a large heirloom cabbage that was introduced in 1889. Known as Red Danish prior to 1906, this cabbage produces large, beautiful deep red-purple heads that have been a favorite among cabbage connoisseurs for years. According to the 1944 Steele & Briggs Seed Co catalogue, it is the “largest and best red cabbage.”

This easy to grow, low maintenance variety produces a uniformly round head that is 8 – 10” in diameter and weighs approximately 5 - 8 pounds. It has a small to medium core and grows to a height of around 11.7”. It stores well, reportedly loosing neither flavor nor crispness. The plants thrive in late season and can survive close to freezing temperatures, doubling their sugar content after one month of cold.

Mammoth Red Rock cabbage has a crisp sweet taste that works well in salads such as coleslaw. It is a favorite for pickling and can be stir fried as well as boiled. Foods that complement its flavor include apples and onions. A good recipe that combines the three is braised red cabbage with apples. Another simple to execute recipe combines this cabbage with onions and mushrooms accompanied by bass.

Pests and Disease

Pests to be aware of include the cabbage looper, diamondback moth, imported cabbageworm, flea beetle and cabbage root maggot. These can be controlled by crop rotation, weed control, straw mulch used as a ground cover and row covers. Companion planting with rosemary, sage, thyme and garlic deters pests. Chamomile attracts beneficial insects and improves flavor.

Diseases include black rot, club root, downy mildew and white mold. Methods for control include destroying crop debris after harvest, avoid overhead irrigation and keeping leaves dry, and allowing for good air circulation. Good companion planting for disease control includes lettuce which is resistant to downy mildew and will reduce the spread of spores.

Nutrition

The pigments that create Mammoth Red Rock's deep red-purple color are called anthocyanins. These antioxidants are known to reduce cholesterol and inflammation as well as improve immune function. This cabbage is also rich in vitamins A, C and K, though it loses some of its vitamin C content when cooked.