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RED CABBAGE 



E leading characteristic of this type is the deep, 

 purplish red color of its foliage. This color extends 

 clear through the heads, although the ribs and heart, 

 when cut, are white, with a reddish tinge. Red cabbage 

 is very popular in many parts of Europe, for the purpose 

 of making "slaw." With us it is used chiefly b^ the 

 foreign population of our great cities in the East. 



While "cold slaw" made from red cabbage is decidedly 

 attractive in appearance, yet it is of very much stronger 

 flavor than white cabbage, and few Americans find it 

 palatable. Cooked with meat and thoroughly steamed, 

 red cabbage becomes a most acceptable dish. It is 

 grown just like other cabbage. Danish Round Red (as 

 illustrated herewith) is an early sort, forming small 

 heads in 130 days from date of sowing seeds. Mammoth 

 Rock Red requires 150 days for full development and may 

 be considered the standard the world over. 



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