Wikipedia says that this is a "a low, stout cultivar of the cabbage that will grow almost anywhere". About sums it up really. I only really grew them because I liked the colour and thought they'd add something to a somewhat dull veg patch. Now they are ready to eat, and after doing a search on line I haven't found that many chefs that are enthusiastic about them. Still, I grew them, so I'll have to eat them...