Dutchman F1


A unique, ‘sweetheart’ style of cabbage with leaves so sweet they can be eaten raw. Also great in small spaces as “baby cabbage.” Great for shredding!

More details

Germination7 - 14 Days
Sowing MethodStart in Pots / Trays
Days to Maturity90 Days
Seed Count10
Recommended Soil pH5.6-6.6

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[90 days] A narrow-based, pointed cabbage, Dutchman is the perfect variety for gardens or allotments with less space. The heads offer a remarkably mild, yet sweet flavour, and are bolt-resistant. It also has a good resistance to the fungus that causes white blister.

Any incredibly versatile, cabbage, Dutchman is great raw, lightly steamed, souped, or sautéed!

Starting out

Cabbage is a heavy feeder and grows best in fertile soils rich in organic matter. Plant in well-drained soil that has a pH from 6.5-7.5.

Starting Indoors: Sow in flats or modules from February until early April at a seed depth of 6mm (¼”). Cover lightly and firm. Once plants have at least two true leaves, transplant into individual pots. Harden off gradually in April or early May for transplanting outdoors. .

Direct seed: For a later crop, direct seed outdoors from early March until the first week in June. Thin the seedlings as soon as they appear. Keep moist. Space rows 91cm (3’) apart and plants 46–61cm (18-24”) apart.

Sowing Seeds Indoors
Transplant to Pots

Water well and often. Mulching will help with water retention, weed suppression, and can help guard against the cabbage fly.


Cabbages and other brassicas love their nitrogen. I’ve found it useful to prepare the ground with manure before planting and then work in some blood or fishmeal later in the growing season. I also like to add some chicken pellets during Oct-Nov (just keep them away from the base of the plant).

Here in the UK, the wood pigeons love, love, LOVE to eat our brassicas. Make sure you net your plants or you’ll find they beat you to the crop. (Netting also helps protect against the cabbage butterfly.)

Protect with netting
Watering and Feeding


Harvest June-October, when the heads are firm all the way through when squeezed. To avoid splitting, harvest heads as soon as they are ready. Cut the stalk at the lowest point possible, leaving the loose, outer leaves attached to the stalk. (This will allow for a later harvest of sprouts.)

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