Cabbage Dutch Early Round produces dense heads with crisp leaves for fresh slaw, savory braises and stuffed cabbage rolls. This non-GMO heirloom variety brings a traditional garden favorite to the kitchen, whether you shred a freshly harvested head for lunch or simmer chopped leaves into a comforting skillet supper. Grow as a cool-season crop and harvest when heads feel firm; weather and growing conditions affect size and timing.

Germination Rate: 85%. Test Date: 11/25. WILL.

Texas Minimum Germination Rate: 75%.

Why Choose Dutch Early Round Cabbage?

• Dense Heads: Firm, layered leaves provide plenty of cabbage for slicing, shredding and chopping.
• Versatile Harvest: Enjoy crisp raw slaws, tender braised wedges or savory stuffed leaves.
• Traditional Heirloom: An open-pollinated choice for gardeners who enjoy growing familiar kitchen staples. Seed saving requires suitable isolation and allowing plants to flower.
• Non-GMO Seeds: A traditional garden variety, not genetically engineered.
• Tested Germination: The recorded laboratory result appears above. Actual garden emergence depends on seedbed conditions and care.

Planting Tips for Success

• Season: Time planting for cool growing weather. Use local extension guidance to plan spring or fall crops and avoid prolonged summer heat.
• Sunlight: Provide at least 6 hours of direct sunlight each day.
• Soil: Choose fertile, well-drained soil with a pH of 6.0–6.8. Incorporate compost before planting.
• Starting Plants: Start indoors approximately 6–8 weeks before your planned spring planting period, allowing time to harden off seedlings. Direct sowing is another option where seasonal conditions allow.
• Spacing: Space plants 12–18 inches apart in rows 24–36 inches apart. Crowding can reduce head size.
• Watering: Maintain even soil moisture without waterlogging. Mulch helps moderate moisture swings; inspect the soil before adding water.
• Fertilizing: Use a soil test to guide feeding. Follow fertilizer label rates and avoid excessive late applications.
• Support: Staking is generally unnecessary. Keep the plant base stable and leave room for wrapper leaves.
• Pest Management: Inspect regularly for cabbage caterpillars and aphids. Secure insect netting or row covers and check plants underneath.
• Harvesting: Cut heads at the base when firm and solid. Harvest timing varies with planting date, temperatures and growing conditions.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Great Customer Service: David answers all customer service questions. Usually within a few minutes.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Stuffed Cabbage: Blanch whole leaves until pliable and use a tested recipe for meat or vegetarian fillings.
• Fresh Coleslaw: Shred washed leaves finely and toss with a creamy or vinegar-based dressing.
• Skillet Cooking: Chop leaves into even pieces and sauté with onion until tender.
• Braising: Simmer wedges gently with broth and seasonings until softened.
• Roasting: Brush wedges with oil and roast until tender and browned at the edges.
• Fermenting: Use a tested sauerkraut recipe with measured salt, suitable equipment and the prescribed fermentation conditions.

Order Dutch Early Round Cabbage Seeds Today

Grow your own crisp Dutch Early Round cabbage for fresh slaws, hearty skillet suppers and classic cabbage rolls.

Nutritional Information

General raw cabbage reference values, not a variety-specific laboratory analysis. Applies to harvested cabbage, not planting seeds. Per 1 cup shredded raw cabbage, approximately 89 grams.

• Calories: 22
• Total Fat: 0.1 gram
• Sodium: 16 milligrams
• Total Carbohydrate: 5 grams
• Dietary Fiber: 2.2 grams
• Total Sugars: 2.9 grams
• Protein: 1.1 grams
• Vitamin C: 32.6 milligrams (36% Daily Value)
• Vitamin K: 67.6 micrograms (56% Daily Value)
• Folate: 38 micrograms (10% Daily Value)

Important Disclosures

• Variety Disclaimer: Heirloom plants may vary in size, color and maturity. Results depend on climate, soil and growing practices.
• Seed Storage: Store seeds cool, dry and away from sunlight. Keep refrigerated seed airtight and allow the closed container to reach room temperature before opening.
• Planting Zones: Grow as a cool-season annual. Consult local extension guidance for planting dates suited to your region.

Southern-Style Dutch Early Round Skillet Cabbage

A savory cabbage side with bacon and onion, made with harvested leaves, not planting seeds. Serves 4–6 as a side. Prep: 15 minutes. Cook: 25–30 minutes.

Ingredients

• 2 pounds fresh Dutch Early Round cabbage, weighed after trimming
• 4 slices bacon, chopped
• 1 medium yellow onion, thinly sliced
• 2 garlic cloves, minced
• ¼ cup water or reduced-sodium broth
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika, optional
• 1 teaspoon apple cider vinegar
• Salt to taste, added after cooking

Directions

1. Remove damaged outer leaves. Rinse the cabbage under running water, cut into quarters and remove the tough core. Chop leaves into roughly 1-inch pieces.
2. Place bacon in a large deep skillet over medium heat. Cook for 7–10 minutes, stirring, until crisp and cooked through. Transfer to a paper-towel-lined plate. Carefully leave about 1 tablespoon rendered fat in the skillet and drain off the rest.
3. Add onion and cook for 4–5 minutes until softened. Stir in garlic for about 30 seconds.
4. Add cabbage in batches, turning as it begins to wilt. Add water or broth, pepper and optional paprika. Cover and cook over medium-low heat for 8–12 minutes, stirring occasionally, until tender to your liking. Add a splash of water if the pan becomes dry.
5. Uncover and cook for another 2–3 minutes if excess liquid remains. Stir in vinegar and cooked bacon. Taste before adding salt, since bacon and broth already contribute salt. Serve hot.

Options: For a meatless version, omit bacon and cook the onion in 1 tablespoon olive oil. Use vegetable broth and smoked paprika for savory flavor. Serve with cornbread, beans or roasted chicken.

Storage and Food Safety: Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.

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