Cut cabbage ( Brassica napus var. Pabularia ), regionally also called Bremer Scheerkohl , cut reps or Scherkohl , is a subspecies of rapeseed . Because of the slightly nutty tasting leaves, it is used in a similar way to leaf or vegetable cabbage .
The vegetable is largely unknown today; In the 19th century and in the first half of the 20th century, cultivation in private gardens was widespread because it was a vegetable that was available from late autumn to spring. It was largely supplanted in the second half of the 20th century by imports of other plants and the early vegetables grown in greenhouses.
Cut cabbage ( Brassica napus subsp. Napus var. Pabularia ) is a relative of rapeseed . Like rape, Scheerkohl is an allopolyploid hybrid that emerged from a hybridization of turnips ( Brassica rapa ) and vegetable cabbage ( Brassica oleracea ).
As Scheerkohl, cut cabbage is a vegetable in Bremen cuisine . Both the leaves and stems of the shearling cabbage are very tender and therefore completely usable, but the stems of very large leaves should be removed before cooking. Bremer Scheerkohl is prepared like spinach and, with its mild, slightly nutty taste, makes for a hearty meal. Like rapeseed, the plant is not free from erucic acid , so only delicate stems can be used.
Only a few seeds are offered for this old type of cut cabbage. The storage period of the seeds is limited to one year. The cut cabbage can easily be grown in your own garden and does not depend on nutrient-rich soil. Sowing begins in February and the first tender leaves can be harvested after just six weeks. The first harvest usually takes place in mid-April and lasts until the end of May. A second sowing is possible from the end of August to the beginning of September. The scythe is used for harvesting, which on the one hand is arduous work, but on the other hand gave the Bremer Scheerkohl its name.
- Udelgard Körber-Grohne: Crop Plants in Germany - From Prehistory to Today , Nikol Verlagsgesellschaft, Hamburg 1995, ISBN 3-933203-40-6
- Bremer Scheerkohl on the website of SlowFood Germany
- Körber-Grohne, p. 156