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Brassica oleracea Capitata_ group
Grow cabbage in your garden, and you're sure to gain a new appreciation of this ethnic favorite. Cabbage, after all, is a classic vegetable that's been a staple in Western diets for hundreds of years.
If you've ever endured eating overcooked boiled cabbage, you'll enjoy finding better ways to use the tender, homegrown version, especially if you experiment with the many interesting varieties available. There are early, midseason, and late varieties; round, conical, or flat-head types; smooth leaves or savoyed (crinkled) foliage; and colors ranging from yellow green to blue green, deep green, or purplish red. Each has a distinct flavor, with the red types being among the most sweet.
Use homegrown cabbage fresh. Shred and add by the handful to mixed salads. When it's young and tender, it has a more mild flavor. Use it in classic or innovative slaws, too, and you'll find them a treat. Try stuffing large leaves. And, of course, you can always cook them, pickle them, or even make sauerkraut.
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how to grow Cabbage
Once a head is full size and firm when you squeeze it, cut it off near ground level with a sharp knife. If left too long in the garden, the head may split. After the main head is harvested allow the stub to regrow. Often it will form several smaller heads that you can harvest later in the season.