Oxheart Cabbage Eersteling is also known as Greyhound and Express. This oxheart variety forms little, sharp. light-green heads with white veins. This flavourfull, deliciously tender cabbage can be sown early. It has a good tolerance against frost and cold weather. Harvest not to late because these cabbages can burst when left on the plot to long.
Oxheart Cabbage is a very healthy vegetable. Among other things, Oxheart cabbage contains the following vitamins and minerals. Vitamins: A, B1, B2, B3, B5, B6, B11, C, E and K. And the following minerals: calcium, phosphorus, iron, iodine, potassium, copper, magnesium, sodium, selenium and zinc. Also, Oxheart cabbage is high in dietary fibre and low in calories. In short, Oxheart cabbage is a very healthy vegetable. Oxheart cabbage is also a versatile vegetable. Oxheart cabbage can be boiled, baked, stir-fried, steamed, stewed, roasted, braised, prepared in the oven and used raw as raw vegetables, as Kimchi and in salads (coleslaw). Also, Oxheart cabbage can be added to stews, stews, soups, casseroles and to various other dishes. Also, Oxheart cabbage can be stuffed with e.g. minced meat (Oxheart cabbage rolls). Oxheart cabbage tastes delicious in combination with: minced meat, pork, beef, lamb, chicken, tuna, salmon, cream, cheese, eggs, feta, noodles, noodle, pasta, rice, bacon, apple, curry powder, ginger, tofu, lemon, ham, smoked sausage, coconut milk, cashew nuts and garlic. Oxheart cabbage also combines well with other vegetables such as: sweet pepper, red cabbage, cauliflower, broccoli, carrot, Chinese cabbage, rettich, mushrooms, leeks, onion, spring onion, tomatoes, green beans, potatoes and pumpkin. Oxheart cabbage is widely used in Eastern cuisine, Russian cuisine, Polish cuisine etc. Oxheart cabbage can be kept in the fridge for about 1 week. This applies to the whole cabbage; once the Oxheart cabbage is cut, it is best eaten as soon as possible. Hardy annual.
Outdoor sowing: March - May
Germination: 10 - 15 days
Germination temp.: 15 - 20 °C
Sowing depth: ½ - 1 cm
Sowing in rows: 15 - 20 cm
Plant distance: 50 - 60 cm
Plant position: sunny
Days till harvest: 90 - 120
Sow outdoors from March till May in a well prepared and manured seedbed. Sow thinly and cover the seeds with a tick layer of soil. Sow in rows about 15 - 20 cm apart. Germination takes about 10 - 15 days, depending of the weather and the temperature. Keep moist and weedfree.
Thin the seedlings to 10 cm apart, when they're large enough to handle. This cabbage needs a lot of room due to it's size. Transplant the seedlings when they're about 15 cm tall on a sunny plot about 50 - 60 cm apart.
Protect against birds, snails and slugs and other pests. This cabbage needs a lot of water and fertilizer to grow. But be careful: to much water in a short period can cause the heads to burst and rot. Don't sow and plant any cabbage on a plot were cabbage has grown in previous years.
Sow small amounts each time, to prolong harvesting. Harvest the cabbage when the heads are firm. Cut the stem just above the lowest leaves with a knife or remove the whole cabbage with a rake. This cabbage can be deep-frozen to store.
