FREE: Early Jersey Wakefield Cabbage 12 seeds

The listing, Early Jersey Wakefield Cabbage 12 seeds has ended.

winner will recieve 12 seeds.
Light: Full sun
Head size: 2 to 4 pounds
Matures: 60 to 75 days
Plant spacing: 24 inches apart
Plant size: 12 to 18 inches tall, 18 to 24 inches wide
Heirloom. This American cabbage is a favorite for early harvest, forming a conical, pointed, dark green head with a smooth, sweet flavor. The head is slow to split and slow to bolt. Holds in the garden for 2 to 3 weeks after maturity. Rich in vitamins and minerals. Some gardeners consider this the best tasting of all cabbages.
Can plant a crop in spring, and another in fall.

Easy Stuffed Cabbage Rolls Recipe:
1 cup water
1/2 cup uncooked regular long-grain white rice
1 medium head cabbage, core removed
2 eggs
1 lb lean (at least 80%) ground beef
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 can (15 oz) tomato sauce
3/4 cup grated Parmesan cheese
Heat oven to 375°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat water and rice to boiling. Reduce heat to low; cover and cook 12 to 14 minutes or until rice is tender. Remove from heat.
Meanwhile, in 6-quart Dutch oven, cook whole head of cabbage in enough boiling water to cover about 3 minutes or just until outer leaves are softened. Remove cabbage from water; remove as many leaves as can easily be removed. Return cabbage to water; repeat process until 16 leaves are removed.
In large bowl, beat eggs. Stir in ground beef, onion, salt, oregano, pepper and cooked rice. For each roll, place about 3 tablespoons beef mixture in cooked cabbage leaf; roll up, tucking in ends to completely cover mixture. Place seam side down in baking dish. Pour tomato sauce over rolls. Sprinkle with Parmesan cheese.
Cover tightly with foil; bake 50 to 60 minutes or until bubbly around edges, cheese is melted and beef is thoroughly cooked.
HAVE LISTIA VERIFIED ADDRESS BEFORE BIDDING OR I WILL NOT SHIP.
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