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    • Savoy

    With their crinkled, delicate leaves, savoy cabbages are a delicious fresh eating cabbage.  I love them turned into a coleslaw or sauteed.  

    • Aubervilliers Cabbage (Brassica oleracea)
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      Aubervilliers Cabbage (Brassica oleracea)

      Aubervilliers Cabbage (Brassica oleracea) Named for a suburb of Paris, this French heirloom gained global popularity in the early 1900s. Sweet, crunchy and mild, the Aubervilliers is an attractive, savoy-type cabbage that tastes excellent raw or...

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    • Testa Di Ferro Cabbage (Brassica oleracea)
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      Testa Di Ferro Cabbage (Brassica oleracea)

      Testa Di Ferro Cabbage (Brassica oleracea) Also known as an Ironhead Savoy, this mid-season Italian heirloom produces compact cabbages adorned with crinkled green leaves. Highly prized for its flavor, the Testa Di Ferro makes delicious coleslaw...

      $3.00
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