Red Jewel

Family: Brassicaceae Brassica

Velvety, jewel-toned heads of Red Jewel arrive with a rich, wine-red glow and a crisp, fine-grained bite that feels almost satin-smooth to the palate.

The color deepens beautifully as the season advances, making this cabbage a standout for bold salads and vibrant slaws, as well as slow-roasted wedges and tangy fermented favorites. Grow it for dependable 75-day maturity and a head that holds its beauty from garden to table.

Light: Full SunMaturity: 75 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	45
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Red Jewel’s crisp, fine-grained texture makes it ideal for slaw and quick ferments—its tang stays lively rather than turning starchy. When roasted or braised, it softens gracefully around the edges, holding onto that peppery snap that keeps each bite from feeling heavy.

Best Uses

shredded slaw with an assertive vinegar dressing that clings to the fine bite
cold salads where the jewel color stays vivid (no watered-down wilting)
slow-roasted cabbage wedges to caramelize the edges while keeping the core pleasantly firm
quick-pickling or fermentation for tangy crunch

Flavor Profile

fine-grained crispness winey, slightly sweet cabbage tang peppery Brassica snap tender when braised without going mushy

Kitchen Pairings

apple caraway mustard duck or pork goat cheese brown butter

Frequently Asked Questions

What pest or disease most often affects Brassica oleracea var. capitata (head cabbage) and how can I control it at home?

A very common problem is cabbage worms (imported cabbageworm and/or diamondback moth larvae) which chew holes in the cabbage leaves before heads fully form. Inspect plants every 2–3 days and hand-pick larvae early, then use an insecticidal soap or a labeled Bt (Bacillus thuringiensis) spray to stop new feeding; cover with fine mesh netting if pressure is high. Watch also for black rot and clubroot—remove infected plants immediately and avoid replanting brassicas in the same spot for several years.

How often should I water head cabbage (Brassica oleracea var. capitata) during the main growing phase?

During head formation (about mid-season toward the 75-day maturity), keep soil consistently evenly moist, not soggy. Water deeply about 1–2 times per week, then adjust so the top 2–3 inches stay moist; a simple finger test should feel cool and damp, not dry or muddy. Mulch helps prevent swings—irregular watering can reduce head tightness and increase splitting.

How can I tell when Red Jewel head cabbage is ready to harvest?

Harvest when heads feel firm and compact, with outer leaves that look full and dense for the variety’s size. Start checking around day ~70 and harvest by day ~75 if heads are tight; if you wait too long, heads can loosen or split after heavy rain. Cut heads with a sharp knife, leaving a few outer leaves to protect the crown.