Winnigstadt is an heirloom variety of cabbage that owes its longevity to its fine, sweet flavour. It has tightly wrapped leaves encasing a firm, pointed heart.
Freshly harvested, they have a beautifully delicate flavour, very fresh and slightly sweet, that accompanies a satisfyingly crunchy texture. Winnigstadt are not just for boiling, they also are great in salads.
This reliable cabbage is the namesake of a small village in the region of Lower Saxony in Germany, from where it originated. First listed for sale in 1868, from the 1870's to the mid-nineteenth century it was considered the only cabbage to grow, both in Europe and the USA
As recently as 1957 it was recommended as the best possible home grown variety and still remains one of the best 'home grown' varieties.
Awarded the RHS Award of Garden Merit.
Recommended by N.A.I.B - Cabbage Winnigstadt has been trialled and tested and is recommended by the National Institute of Agricultural Botany.
Prepare the site:
All brassica crops grow best in partial-shade, in firm, fertile, free-draining soil. Start digging over your soil as soon as you can brave the elements. Remove any stones you find and work in plenty of well-rotted manure or compost. Tread on the soil to remove air pockets and to make the surface firm. Brassicas will fail if the soil is too acidic; add lime to the soil if necessary, aiming for a pH of 6.5-7.5.
Sowing: Sow successionally from March to May
Nearly all brassicas should be planted in a seedbed or in modules under glass and then transferred. Seeds should be sown thinly, as this reduces the amount of future thinning necessary and potential risk from pests.
Sow seeds 12mm (½in) deep and space 15 to 20cm (6-8in) between rows.
Seeds germinate between 10 and 25°C (50 to 77°F). Once the seeds have germinated, thin the seedlings to 7.5cm (3in) between each plant. After germination, seedlings will often be ‘leggy’, so plant them as deep as possible to really anchor them into the soil.
Cabbage seedlings are ready for transplanting when they are between 6 and 8cm high (2½ to 3in). Water the day before moving, and keep well-watered until established. Plant firmly, close together for small heads and wider apart for larger cabbages, around 30 to 45cm (12 to 18in) apart.
Clear away any yellow leaves. Feed the plants as they near maturity with a foliar feed.
Harvest: Harvest 20 to 26 weeks from sowing.
Test the head's solidity by squeezing it. Cut the head from the base of the plant. Heads keep for several weeks in the fridge. If you want to experiment, you can leave the stump of the harvested plant in the garden. Sometimes they develop loose little heads below the cut that are fun to serve as mini cabbages.
Brassicas are affected by a wide range of pests and diseases, especially the fungal disease, club root. The roots become stubby and swollen and can develop wet rot, while leaves become yellow and wilt, causing severe stunting of growth. Remove any infected plants from the ground and destroy. Make sure the soil is adequately limed and well drained. Rotate your crops annually to avoid disease. Don't grow brassicas on the same plot more often than one year in three, as moving the crop helps avoid the build up of soil pests and diseases
Mint: Effective against Cabbage White Butterflies, Aphids / Flea Beetles
Thyme: To ward off that nasty Cabbage Worm!
Also useful: Sage, Oregano, Borage, chamomile and Nasturtium.
Cabbage has been cultivated for centuries in Eastern Europe and Asia Minor. It was one of the most praised vegetables by the ancient Romans who believed it was produced by the sweat of Jupiter.
The strong flavours in many cabbages are a result of a chain reaction of defensive chemicals present in the vegetable’s tissues that are triggered when it is damaged. This chemical defence mechanism is strong enough that it inspired the synthetic mustard gas used in WWI.
|Packet Size||1 gram|
|Average Seed Count||280 Seeds|
|Synonym||Brassica olearacea Capitata Group|
|Common Name||Late Summer to Autumn Cabbage
|Other Common Names||Summer. Pointed, York or Sweatheart Cabbage|
|Time to Harvest||Harvest 20 to 26 weeks from sowing.|
|Soil||Well-drained/light, Clay/heavy, Chalky/alkaline, Dry|
|Time to Sow||Sow successionally from March to May|
|Germination||Seeds germinate between 10 and 25°C (50 to 77°F).|