Product Review

120 days. You may find regular cabbage boring after trying Aubervilliers! Its crinkled leaves are never bitter, and it is delightful sliced into ribbons and eaten fresh, or cut into wedges and steamed or braised. This heirloom variety was grown at least as far back as the early 1900s on the Plain of Aubervilliers, France where mountains of cabbage were harvested for the Central Market of Paris. A bolt resistant and frost tolerant crop for fall or early winter harvest.