Stonehead

Stonehead forms nearly round, densely packed heads solid enough to have earned its name, with dense, hard flesh that resists splitting even if harvest is delayed. Heads run early and medium in size, typically 4 to 6 pounds, growing on a compact, gray-green plant that also tolerates tip burn. The interior is a solid creamy white that remains crisp right through to the center. The small, firm heads hold well without bursting, a quality tied to the plant's tight, healthy habit.

Stonehead suits any cabbage dish, from slaws and sauerkraut to winter soups. Its compact plants can be spaced more closely than other cabbages, making it well suited to small gardens, and it is grown by both home gardeners and market growers.

Stonehead carries built-in resistance to yellows (fusarium) and to black rot, and it has tested negative for both black rot and black leg in trials. It also resists cracking and splitting as the heads mature, holding well in the field without bursting. That toughness carries through variable weather: heads stay firm and solid even as conditions swing from chilly to warm, and the plant tolerates unpredictable seasons overall. It thrives especially in cool-climate regions.

Stonehead is a cabbage bred in the United States and named a 1969 All-America Selections winner. That AAS Award recognition helped establish it as a longtime favorite in home gardens.