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RED CABBAGE 
T HE 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' r 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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