Red Acre Cabbage Seeds | Brassica oleracea | Heirloom | Deep Purple-Red Heads | Microgreens & Full Heads | 65 Days

Red Acre Cabbage Seeds – Brassica oleracea | Heirloom Open-Pollinated | Deep Purple-Red Heads | Microgreens, Baby Leaf & Full Harvest | 65 Days

Red Acre (Brassica oleracea var. capitata) is one of the most versatile and reliable open-pollinated red cabbage varieties in cultivation — an early-season heirloom that excels at every stage of growth, from vivid microgreens and baby leaf production through to dense, hard, deep purple-red heads weighing 2–4 pounds. Compact plants with short stems produce solid round heads 5–7 inches in diameter with exceptional color uniformity and good resistance to yellows disease and splitting. One of the best red cabbages for winter storage when planted in late summer for fall harvest. Approximately 7,200 seeds per ounce. Open-pollinated heirloom, non-GMO. Matures in 65 days to full head.

Variety Details

• Botanical Name: Brassica oleracea var. capitata
• Variety: Red Acre — open-pollinated heirloom, non-GMO; untreated seed
• Head: Small-compact; 5–7 inches diameter; 2–4 pounds; deep red-purple; solid from early in development
• Stem: Short; compact plant habit; 12–15 inches tall at maturity
• Seeds per oz: ~7,200
• Days to maturity: 65 days (full head); harvestable as microgreens at 7–10 days, baby leaf at 25–30 days
• Disease resistance: Resistant to Yellows; good resistance to splitting
• Storage: Excellent winter keeper when harvested firm; one of the best red cabbages for long-term cold storage
• Season: Cool season; spring or fall planting; prefers 45–75°F
• Soil temperature for germination: 45°F minimum; optimal 65–75°F
• Germination: 5–10 days
• Planting depth: ¼–½ inch
• Spacing: 15–18 inches apart after thinning
• USDA Zones: All zones (cool-season annual/biennial)
• Sun: Full sun to partial sun
• Soil: Rich, fertile, well-drained; pH 6.0–7.5; heavy feeder — amend with compost before planting

Three Ways to Grow Red Acre

Red Acre is unusual in that it delivers genuine value at every growth stage — making it an excellent choice for high-density planting, succession growing, and maximizing yield from a single seed investment:

• Microgreens (7–10 days): At the microgreen stage, Red Acre produces striking trays with violet-purple stems and bright green cotyledon leaves — one of the most colorful and visually dramatic microgreens available. Adds bold color and a mild, sweet cabbage flavor to any micro-mix. Sow densely in trays on moist growing medium; keep in darkness for 3–4 days to encourage stem extension, then move to light. Harvest with scissors just above the medium.
• Baby leaf (25–30 days): At the baby leaf stage, Red Acre produces tender young leaves with violet-colored petioles and a sweet, mild flavor ideal for salad mixes, garnishes, and fresh eating. Sow in rows outdoors or in trays; harvest with scissors when leaves reach 2–3 inches.
• Full head (65 days): Grown to maturity, Red Acre produces solid, dense, deep red-purple heads with uniform color, good heft, and exceptional keeping quality. One of the best-performing red cabbages for both spring and fall growing seasons.

Culinary Uses

• Red cabbage coleslaw: The signature use — Red Acre’s firm, crisp texture and deep purple color make it exceptional in coleslaw, either classic creamy (with mayonnaise, apple cider vinegar, and celery seed) or vinegar-dressed (with Dijon mustard, olive oil, and caraway seeds). The purple color brightens and stabilizes with a splash of vinegar.
• Braised red cabbage (Rotkohl) — the classic German preparation: slow-braised with apple, onion, red wine vinegar, brown sugar, cloves, and juniper berries for 45–60 minutes; the definitive accompaniment to roast pork, duck, and sauerbraten. Red Acre’s density and color make it ideal.
• Stir-fry — shredded Red Acre wilts beautifully in a hot wok with garlic, ginger, soy sauce, and sesame oil; or with XO sauce and chili for a Cantonese-style dish. Add at the end of cooking to preserve color and crunch.
• Red cabbage and apple salad — thinly shredded raw Red Acre with crisp apple, toasted walnuts, dried cranberries, and a honey-Dijon vinaigrette; a vibrant autumn salad
• Pickled red cabbage — quick-pickled with red wine vinegar, sugar, salt, and caraway seeds; a vivid purple condiment for tacos, burgers, grain bowls, and charcuterie boards. The acid turns the color a brilliant magenta.
• Stuffed cabbage rolls (golubtsy / holubky) — Red Acre leaves are excellent for stuffed cabbage preparations with ground meat, rice, and tomato sauce in Eastern European and Middle Eastern traditions
• Soup and borscht — shredded Red Acre adds body, color, and sweetness to borscht and other root vegetable soups; pairs well with beets, carrots, and sour cream
• Kimchi and fermented cabbage — Red Acre is well-suited to lacto-fermentation; the purple pigment (anthocyanin) produces a striking color in fermented preparations; use in kimchi, curtido, or simple salt-fermented sauerkraut
• Microgreen uses — sprinkle on tacos, ramen, grain bowls, avocado toast, and composed salads for vivid color and a fresh, mild cabbage flavor
• Color note: Red cabbage’s purple pigment (anthocyanin) is pH-sensitive: it turns blue-grey when cooked in alkaline conditions and brightens to vivid magenta-pink when acidified with vinegar, lemon juice, or wine. Add acid early in cooking to preserve and intensify color.

Planting Guide

• Indoor start (recommended for full head production): Start seeds indoors 8 weeks before last frost at 65–75°F. Transplant outdoors when seedlings are 4–6 inches tall and nighttime temperatures are consistently above 35°F.
• Outdoor direct sow: Direct sow outdoors March through June (spring crop) or 10–12 weeks before first fall frost (fall/storage crop). Sow ¼–½ inch deep.
• Transplanting tip: Fast-growing or stressed cabbage tends to split and bolt. Cutting into the root system slightly at transplant slows growth and reduces splitting risk. Provide cutworm collar shields around transplant stems at planting.
• Spacing: Thin or transplant to 15–18 inches apart in rows 24–30 inches apart. Closer spacing produces smaller heads; wider spacing produces larger heads.
• Soil: Rich, fertile, well-amended with compost; pH 6.0–7.5. Cabbage is a heavy nitrogen feeder — side-dress with a balanced fertilizer or compost tea 3–4 weeks after transplanting.
• Watering: Water heavily from planting through head formation. As heads approach maturity, reduce watering to prevent splitting — excess moisture during head development is the primary cause of split heads.
• Companion planting: Plant near dill, chamomile, and aromatic herbs. Avoid planting near strawberries and tomatoes.

Harvesting & Storage

• Harvest when heads feel solid and firm when pressed. Red Acre does not hold well on the plant once mature — harvest promptly when firm.
• Cut at the base, leaving outer leaves on for protection during storage.
• After the main head is harvested, smaller secondary heads often develop from the remaining stem — leave the plant in place for a bonus harvest.
• Storage: Harvest firm heads before color fades; store in a cool, humid root cellar or refrigerator. Red Acre is an excellent keeper — heads store for 3–6 months in proper conditions (32–40°F, high humidity).