Copenhagen Market Cabbage Seeds | Brassica oleracea | Early Heirloom | 6–8" Heads | 65 Days

Copenhagen Market Cabbage Seeds – Brassica oleracea | Early Heirloom | Fast-Maturing

Copenhagen Market (Brassica oleracea var. capitata) is a classic early-maturing heirloom cabbage that has remained a garden staple for generations. Round, solid heads reach 6–8 inches in diameter and weigh 3–4 pounds, maturing in as little as 65 days — one of the fastest-producing cabbage varieties available. Heads are compact and rarely burst, making Copenhagen Market an excellent choice for small gardens, succession planting, and growing where space is limited. Approximately 8,000 seeds per ounce. Open-pollinated heirloom.

Variety Details

• Botanical Name: Brassica oleracea var. capitata
• Type: Early round-head heirloom cabbage — open-pollinated, non-GMO
• Head size: 6–8 inches in diameter
• Head weight: 3–4 pounds
• Head habit: Compact, solid; rarely bursts
• Days to maturity: 65 days
• Seeds per oz: ~8,000
• Best for: Small gardens, succession planting, early summer and fall harvests

Culinary Uses

• Coleslaw — the classic raw preparation; crisp, mild Copenhagen heads shred beautifully
• Braised cabbage with butter and caraway or apple cider vinegar
• Stuffed cabbage rolls — sautéed meat and rice wrapped in whole leaves and simmered in tomato sauce
• Sauerkraut — fermented with salt for a probiotic condiment; excellent with sausages and pork
• Soups and stews — borscht, corned beef and cabbage, Irish stew, minestrone
• Stir-fried with garlic and soy sauce — Asian-style preparation for tender young leaves
• Pickled — quick-pickled in rice vinegar, chili, and ginger for a fresh Korean-style banchan
• Roasted wedges with olive oil and sea salt until caramelized and tender

Planting Guide

• Starting indoors: Sow seeds ½ inch deep, 2 inches apart, in rich soil 8–12 weeks before last spring frost.
• Transplanting: Set seedlings out 4 weeks before the last expected frost, spaced 12–18 inches apart in rows 3–4 feet apart. Bury stems halfway up to encourage strong anchoring.
• Fall crop: Direct sow or transplant seedlings in midsummer for a fall harvest.
• Companion planting: Plant with aromatic herbs (thyme, sage, rosemary, peppermint) to repel white cabbage moth. Plant near potatoes. Avoid tomatoes and pole beans.
• Watering: Keep soil moisture even throughout the season — irregular watering causes heads to split. Mulch around plants to regulate moisture and temperature.
• Frost protection: Cover young plants if hard frosts are expected.

Harvesting

• Harvest when heads feel firm and solid to the squeeze and have reached a good size — typically around 65 days.
• Small, early-harvested heads tend to be more tender; fall-grown heads store better through winter.
• Cut the head at the base with a sharp knife, leaving the outer leaves and root in place — small secondary heads may develop for a second harvest.

Seed Saving

• In late fall, mulch at least 6 different cabbage plants to ensure genetic diversity.
• In cold climates, dig up the entire plant and store over winter in moist sand at approximately 40°F. Replant 4–6 weeks before last spring frost.
• If heads are still firm at replanting, cut a deep X in the top to allow the seed stalk to emerge more easily.
• The seed stalk grows 4–5 feet tall with many small four-petaled yellow flowers. Allow flowers to mature and form seed pods.
• When pods begin to dry, pick them and allow to finish drying indoors. Shell seeds and store in a cool, dry location — viability up to 5 years.