All Seasons Cabbage Seeds | Brassica oleracea | Heirloom 1886 | Heat Resistant | 10–11” Heads | 87 Days

All Seasons Cabbage Seeds – Brassica oleracea | Heirloom 1886 | Heat & Yellows Resistant

All Seasons Cabbage (Brassica oleracea var. capitata) is a time-tested heirloom variety first listed in seed catalogs in 1886 and featured in Burpee’s 1890 Farm Annual under the names “Novelty” and “The Vandergaw.” A strong grower, reliable header, and exceptional multi-season performer, All Seasons produces large, uniform oval heads 10–11 inches across weighing an impressive 11–14 pounds on compact plants just 12–14 inches tall and 30–36 inches wide. Fine flavor, excellent heat resistance, and strong resistance to yellows and splitting make this one of the most dependable heirloom cabbages for spring, summer, and fall crops — and especially recommended for gardeners in hot southern climates. Widely prized for sauerkraut; excellent in all culinary applications. Approximately 6,500 seeds per ounce. Open-pollinated heirloom, non-GMO.

Variety Details

• Botanical Name: Brassica oleracea var. capitata
• Variety: All Seasons (syn. Novelty, The Vandergaw — Burpee 1890)
• Type: Heirloom, open-pollinated, non-GMO — first listed 1886
• Head shape: Uniform oval
• Head diameter: 10–11 inches
• Head weight: 11–14 pounds
• Plant size: 12–14 inches tall; 30–36 inches wide
• Leaf color: Light green
• Days to maturity: 87 days
• Seeds per oz: ~6,500
• Germination: 8–12 days
• USDA Zones: 3–9
• Disease resistance: Excellent resistance to yellows and splitting
• Season: Spring, summer, and fall crops

Culinary Uses

• Sauerkraut: All Seasons is widely prized for sauerkraut production — large, dense heads shred easily and ferment into a crisp, tangy kraut with excellent flavor and texture
• Coleslaw — shredded raw with carrots and a creamy or vinegar-based dressing; All Seasons’ large heads make prep efficient
• Stuffed cabbage (goląbki, dolma, sarma) — large, pliable outer leaves wrap beautifully around rice and meat fillings for Eastern European and Middle Eastern preparations
• Braised cabbage — wedges slow-braised with bacon, caraway, apple cider vinegar, and brown sugar; a classic German and Alsatian preparation
• Stir-fried cabbage — with garlic, ginger, soy sauce, and sesame oil for a fast Asian-style side dish
• Bubble and squeak (British pan-fried cabbage and potato cake), colcannon (Irish mashed potato with cabbage), and caldo verde (Portuguese kale/cabbage soup)
• Kimchi — large green cabbage varieties can substitute in kimchi preparations when napa cabbage is unavailable
• Roasted cabbage steaks — thick cross-sections brushed with olive oil and seasoned with cumin and paprika; roast at high heat until caramelized
• Fall storage: large fall-harvested heads store well for 3–6 months in cool, humid conditions (32–40°F)

Planting Guide

• Indoor start (spring crop): Start seeds indoors 8–12 weeks before last spring frost in rich, well-draining soil, planting ½ inch deep. Transplant seedlings outdoors 4 weeks before last frost, spacing 3–4 feet apart. Bury stems halfway at transplanting for stronger root establishment.
• Fall crop: Direct sow or transplant seedlings in midsummer for a fall harvest.
• Companion planting: Plant cabbage with aromatic herbs (thyme, peppermint, sage, rosemary) to repel the white cabbage moth. Potatoes are also good companions. Avoid planting near tomatoes or pole beans.
• Frost protection: Cover young transplants if hard frosts threaten. Once established, cabbage tolerates frost and cold well.
• Mulching: Mulch around plants to regulate soil temperature and maintain even moisture — prevents head splitting in hot or dry conditions.
• Watering: Keep soil consistently moist. Irregular watering causes heads to split — this variety has excellent split resistance but consistent water is still important.

Harvesting & Storage

• Harvest when heads feel firm and solid and reach good size — do not wait for maximum size if tenderness is preferred.
• Small, young heads are more tender; large fall-harvested heads store exceptionally well over winter.
• Cut at the base with a sharp knife, leaving the outer wrapper leaves intact for storage. Fall heads store for 3–6 months in cool, humid conditions at 32–40°F.