Tendersweet cabbage is known for its smooth, tightly packed green leaves and mild, sweet flavor. Its texture is more tender than that of standard green cabbage, making it ideal for raw preparations like slaws and salads. When cooked, it softens quickly and retains its natural sweetness, complementing stir-fries, sautés, and soups. The heads are typically medium-sized and easy to slice or shred. This versatile variety offers a more delicate option for dishes that call for cabbage without the bitter edge.
Josh and Jess Plymale operate their 4 acre farm southwest of Atlanta with a no-till methodology. Though this strategy requires a large amount of extra physical labor, it pays off in very healthy soil that will yield a much greater return over the years. The husband and wife team also specializes in micro-green production, allowing them to maximize their production in a relatively small space.
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