Resistant Red

Family: Brassicaceae Vegetable

Crisp, jewel-toned heads arrive with a deep, wine-red glow that deepens as the season cools—each bite promises a clean snap and a firm, tightly layered texture.

Resistant Red is bred for dependable performance in challenging weather, forming dense red cabbage heads at about 90 days that hold their color beautifully for standout slaws and vibrant braises. Grow it for bold color and satisfying crunch in every cool-season harvest window.

Light: Full SunMaturity: 90 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 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
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)	35
Harden Off (days)	6

Culinary Notes

Chef's Note

Resistant Red is built for bites that stay crisp—its dense, layered heads keep texture even when you dress, pickle, or braise. Use it when you want that clean cabbage tang to stay bright, then let heat gently round it into a winey-sweet flavor that plays perfectly with sharp mustard and fatty pork.

Best Uses

shred into slaw that stands up to thick vinaigrettes and creamy dressings without going limp
quick pickle or brine to keep that snap and jewel color
braise until the outer leaves go tender while the layers stay pleasantly structured
roast into caramelized edges where sweetness emerges and bitterness rounds off

Flavor Profile

crisp, tightly layered crunch crisp-bright cabbage tang with a cool-season edge mildly sweet, winey red notes that mellow with heat

Kitchen Pairings

juniper berries mustard caraway seeds apple bacon or pork belly goat cheese

Frequently Asked Questions

What pest or disease commonly affects Brassica oleracea var. capitata (cabbage), and how can I control it in my garden?

Cabbage often suffers from cabbage worms (imported cabbageworm and diamondback moth) whose larvae chew holes in leaves. Hand-pick larvae when you see them, and spray the undersides of leaves with Bacillus thuringiensis (Bt) at the first sign of feeding, repeating as label directions specify. If plants develop yellowing and wilting or blackened stems, remove affected plants promptly and avoid replanting brassicas in the same spot for several seasons.

How often should I water Brassica oleracea var. capitata during head formation?

During the main growth period when heads are forming, keep soil evenly moist but not waterlogged—aim for about 1 to 1.5 inches (2.5–4 cm) of water per week depending on rainfall. Water deeply so moisture reaches the root zone, then let the top inch of soil dry slightly before watering again to prevent cracking and disease.

How do I know when Brassica oleracea var. capitata is ready to harvest?

Harvest when heads feel firm and dense, with leaves tightly layered and a mature color for your variety. If you press the head lightly and it gives only minimally, it’s ready; if it feels loose or springs back easily, wait a bit. Typically start checking around 90 days from transplanting for full maturity, especially if weather has been cool.