Cabbage Golden Acre is an early-maturing heirloom with compact, round heads and crisp, tightly packed leaves. Its manageable heads make it a practical choice for home gardens and fresh kitchen harvests. Shred a head into crunchy coleslaw or roast wedges until their edges turn golden and their centers soften. This non-GMO variety is listed at approximately 60–65 days to maturity, with harvest timing and head size dependent on growing conditions.

Germination Rate: 85%. Test Date: 8/25. OSI.

Texas Minimum Germination Rate: 75%.

Why Choose Cabbage Golden Acre?

• Early Harvest: An early-maturing cabbage for gardeners planning cool-season crops; actual readiness varies with weather and planting method.
• Compact Round Heads: Dense heads are convenient for fresh meals without needing an oversized cabbage.
• Crisp Texture: Enjoy finely shredded leaves in slaws or cook them until tender in soups and braises.
• Heirloom and Open-Pollinated: A traditional garden choice. Seed saving requires suitable isolation and allowing plants to flower.
• Non-GMO Seeds: Not genetically engineered.
• Tested Germination: The recorded laboratory result is shown above; garden emergence depends on soil moisture, temperatures and care.

Planting Tips for Success

• Sunlight: Provide 6–8 hours of sunlight daily for good head development.
• When to Plant: Plan spring or fall crops around cool growing weather. Start spring seedlings indoors approximately 6–8 weeks before the last frost and use local extension guidance for transplanting and fall sowing dates.
• Soil: Choose fertile, well-drained soil with a pH of 6.0–6.8. Incorporate compost before planting.
• Planting Depth: Sow seeds ¼–½ inch deep. Harden off indoor-grown seedlings before moving them outside.
• Spacing: Allow 12–18 inches between plants and 24–36 inches between rows for head development and airflow.
• Watering: Keep soil evenly moist, not waterlogged. Mulch to moderate moisture swings, which can contribute to splitting.
• Support: No staking is generally needed. Keep plants stable and leave room for wrapper leaves.
• Fertilizing: Base feeding on a soil test and follow fertilizer label rates. Maintain steady nutrition during leafy growth.
• Pest Management: Inspect for cabbage caterpillars and aphids. Secure insect netting or row covers and check underneath regularly.
• Harvesting: Harvest when heads feel firm and dense. Cut at the base with a clean, sharp knife; use head development rather than the calendar alone.

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

• Coleslaw: Shred washed raw leaves for crisp slaw with a creamy or vinegar dressing.
• Braising: Gently cook wedges with broth and onion until tender.
• Stuffed Rolls: Blanch whole leaves until pliable and follow a tested recipe for your filling.
• Fermentation: Use a tested sauerkraut recipe with measured salt and appropriate fermentation conditions.
• Roasting: Cut into wedges and roast until the edges brown and the centers soften.
• Soups: Add chopped cabbage to vegetable soups and hearty stews.

Order Golden Acre Cabbage Seeds Today

Grow your own Golden Acre cabbage for crisp slaws, golden roasted wedges and comforting homemade meals.

Nutritional Information

General raw cabbage reference values retained from this listing, not a variety-specific laboratory analysis. Per 1 cup (89 grams) shredded harvested cabbage, not planting seeds.

• Calories: 22
• Total Fat: 0.1 gram (0% Daily Value)
• Sodium: 16 milligrams (1% Daily Value)
• Total Carbohydrates: 5.2 grams (2% Daily Value)
• Dietary Fiber: 2.2 grams (8% Daily Value)
• Total Sugars: 2.8 grams
• Protein: 1.1 grams
• Vitamin C: 36 milligrams (40% Daily Value)
• Vitamin K: 68 micrograms (57% Daily Value)
• Folate: 38 micrograms (10% Daily Value)

Important Disclosures

• Variety Disclaimer: Heirloom plants may vary in size, color and maturity. Results depend on weather, soil and growing practices.
• Seed Storage: Store cool, dry and away from sunlight. Keep refrigerated seed airtight and allow the closed container to warm before opening to limit condensation.
• Planting Zones: Grow as a cool-season annual. Local frost dates and seasonal temperatures guide planting dates more usefully than hardiness zone alone.

Lemon-Garlic Roasted Golden Acre Cabbage Wedges

A simple side made with harvested cabbage, not planting seeds. Serves 4–6. Prep: 15 minutes. Cook: 30–40 minutes.

Ingredients

• 1 Golden Acre cabbage, about 2–3 pounds after trimming
• 2 tablespoons olive oil
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving, optional

Directions

1. Heat the oven to 425°F. Remove damaged outer leaves, rinse the cabbage thoroughly and pat dry. Cut through the core into 6–8 equal wedges, leaving a little core on each to hold the layers together.
2. Arrange wedges on a large rimmed baking sheet without crowding. Brush both cut sides with olive oil and season with salt and pepper.
3. Roast for 15–20 minutes, carefully turn with a spatula and roast another 15–20 minutes, until the cut surfaces are browned and the thickest portions are tender. Smaller wedges may finish sooner.
4. During the last few minutes, melt butter in a small saucepan over low heat. Add garlic and cook gently for 1–2 minutes until fragrant, without browning. Remove from heat and stir in lemon juice and zest.
5. Transfer cooked wedges to a platter, spoon over the lemon-garlic butter and sprinkle with parsley. Serve hot with optional lemon wedges.

Options: For a dairy-free version, replace the butter with 2 tablespoons olive oil. Add a pinch of red pepper flakes to the dressing for heat. Serve with beans, roast chicken or baked potatoes.

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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