How to cook conical cabbage

Compound:

1 small head of conical cabbage* (approximately 400-450g)

½ onion bulb

Refueling:

extra virgin olive oil

Conical Cabbage Salad Recipe:

Wash the conical cabbage (you can remove a couple of the top leaves) and finely chop. Then place in a bowl, add salt and lightly mash with your hands so that the cabbage releases its juice.

Rinse the tomatoes and cucumbers. Cut tomatoes into slices, cucumbers into wheels or half wheels. Peel the onions, rinse and cut into thin half rings.

Wash the parsley, dry and finely chop.

Mix all salad ingredients in a salad bowl, add salt to taste if necessary and season with olive oil.

*Conical cabbage is a type of cabbage that is shaped like a cone. The structure of a head of conical cabbage is looser than that of traditional round white cabbage. In this case, the leaves of conical cabbage, as a rule, have shades from light green to dark green.

In this salad recipe, conical cabbage can be replaced with regular white cabbage. It is a little tougher and drier than the conical one, but it also makes the salad very tasty.

These recipes will make you fall in love with kale.

Stew with cabbage, beef and spelled

This delicious stew is prepared first on the stove and then in the oven. A little longer than usual, but the result is worth it.

Ingredients

4 tablespoons olive oil;
2 large onions;
120 g tomato paste;
4 cloves of garlic;
1,400 g chopped tomatoes in their own juice;
3 tablespoons brown sugar;
3 tablespoons apple cider vinegar;
1 lemon;
salt - to taste;
ground black pepper - to taste;
2 fresh bay leaves;
¼ teaspoon cinnamon;
½ teaspoon ground nutmeg;
1 large head of cabbage;
6 small carrots;
300 g spelled;
900 ml meat broth;
1 400 g minced beef;
a few sprigs of fresh thyme;
1 bunch of dill;
a little vegetable oil.

Preparation

Heat 2 tablespoons olive oil over high heat. Fry one chopped onion. Add tomato paste, stir and cook for another minute. Then add chopped garlic and chopped tomatoes and mix well again.

Turn down the heat. Add sugar, vinegar, juice of a whole lemon, salt, pepper, bay leaves, cinnamon and nutmeg to the vegetables. Cut the cabbage into small strips, the carrots into slices and place them in the pan. Stir, cover and simmer, stirring occasionally, for an hour until the cabbage is very soft. Then remove the bay leaves.

Meanwhile, prepare the spelled. Heat the remaining oil in a saucepan and fry the chopped onion. Add the spelled and cook for a couple of minutes, stirring constantly. Pour in the broth, add chopped thyme leaves and bring to a boil. Then reduce the heat, cover the saucepan with a lid and cook the spelled for another 15 minutes.

In a large bowl, combine minced meat, spelt (along with liquid), chopped dill and salt to taste. Grease a large baking dish with vegetable oil. Place the meat mixture on the bottom, then the stewed cabbage. Cover with foil and bake in a preheated oven at 180°C for an hour.

Varieties for different regions

Cabbage is grown in areas with different climatic conditions. To get the best results, it is recommended to select varieties that meet the requirements of a particular region. For this, a number of factors are taken into account:

length of daylight hours;
duration of summer;
regularity and amount of precipitation;
possible temperature changes.

For southern regions

TOP 7 varieties ideal for cultivation in the south of the country:

Aigul cabbage – ripening 60 days, weight 1.1 kg, productivity 280 c/ha, high taste and marketability, resistance to major diseases and drought.
Flash - ripening up to 100 days, weight 2 kg, yield 6.5 kg/m2, excellent taste, sugar content, elastic pulp. Immunity to fusarium, not prone to cracking, high commercial characteristics allowing commercial cultivation.
Eliza - ripening 55 days, weight 1.5 kg, yield 6 kg/m2, marketability of at least 94%, excellent taste, possibility of transportation. Resistance to rotting, resistance to low temperatures.
Grace - ripening 120 days, weight 3 kg, yield 84 t/ha, unpretentiousness to weather conditions, resistance to thrips, vascular bacteriosis and fusarium. Excellent taste, can be consumed fresh, and can be processed.
Samur 2 – ripening 140 days, weight 1.5 kg, productivity 4.5 kg/m2, cold resistance, non-bolting. Good taste and product characteristics.
Jeant – ripening 120 days, weight 4-6 kg, ability to quickly adapt to different growing conditions, non-cracking, transportability. The yield is 460 c/ha, the yield of marketable products is not less than 92%.
Yuzhanka 31 – late ripening, weight 3 kg, productivity 700-1000 c/ha, suitable for commercial production. Excellent taste and product characteristics.

Baked cabbage with bacon

It’s unlikely that you’ve tried simply baking cabbage in the oven. And in vain, because it turns out soft and juicy. And the spices and bacon give it a special aroma.

Ingredients

1 medium head of cabbage;
3 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
8 slices bacon.

Preparation

Remove the top leaves from the cabbage and wash it. Cut into quarters, remove the stem, then cut each piece in half. Place the cabbage on a baking sheet, drizzle with olive oil and sprinkle generously with spices.

Cut the bacon slices in half and place on the cabbage. Place in an oven preheated to 230°C for 30 minutes. After 15 minutes of baking, turn the cabbage pieces over. Serve the dish hot.

Mid-season varieties of white cabbage

Glory 1305 . Mid-season (105-130 days from germination) variety. The head of cabbage is round and rounded-flat, weighing 4-5 kg, dense, resistant to cracking. The variety is susceptible to clubroot, vascular bacteriosis, and Fusarium wilt. For fresh consumption, pickling, heads of cabbage are stored until January.

Hope . Mid-season (120-135 days from germination) variety. The head of cabbage is round or rounded-flat, weighing 2.4-4.5 kg, good density, does not crack. Intended for fresh consumption and for fermentation.

Belorusskaya 455 . Mid-season (105-130 days from germination) variety. The heads of cabbage are round-flat, weighing 1.3-4.4 kg, dense, and do not crack. Suitable for fermentation. Stored until December-January.

SB-3 F1 . Mid-season (130-135 days from germination) hybrid. The head of cabbage is round, weighing 3.0-4.5 kg, dense, excellent taste. High-yielding. The variety is resistant to pathogens of major cabbage diseases. For fresh consumption and pickling.

Krautman F1 . Mid-season (123-135 days from germination) hybrid. Heads of cabbage weighing 3-4 kg, dense, resistant to cracking. High-yielding.

Rinda F1 . Mid-season (123-140 days from germination) hybrid. The heads of cabbage are round, weighing 3.2-3.7 kg. (up to 8 kg), dense, excellent taste. Resistant to major cabbage diseases and cracking. For fresh consumption and for processing.

Light soup with cabbage and mixed vegetables

Isn't the soup made with meat broth? Easily! And also satisfying and incredibly tasty.

Ingredients

a little olive oil;
1 onion;
2 cloves of garlic;
2 tablespoons of tomato paste;
½ teaspoon dried oregano;
salt - to taste;
2 tomatoes;
½ teaspoon dried basil;
a handful of fresh spinach;
½ head of cabbage;
250 g frozen vegetable mixture;
900 ml vegetable broth or water;
ground black pepper - to taste;
1 tablespoon lemon juice;
½ bunch of parsley.

Preparation

Pour olive oil into a deep saucepan, add chopped onion, garlic, tomato paste, oregano and salt. Fry for about 5 minutes, stirring occasionally. Add the diced tomatoes, basil and chopped spinach to the pan and cook for a couple more minutes.

Add finely chopped cabbage, mixed vegetables, broth or water, salt and pepper. Bring to a boil, reduce heat and simmer for about 10 minutes until the vegetables have softened. Add lemon juice, chopped parsley and spices to taste to the finished soup.

The best mid-season, mid-late cabbage varieties and hybrids

This type of cabbage is universal. It is used both for summer consumption in salads and for winter pickling. Mid-ripening and mid-late varieties differ slightly in terms of ripening.

At the same time, these varieties of cabbage are stored quite well in winter (here you need to look at the characteristics when choosing a variety). Also, mid-ripening varieties differ significantly from early ones in the weight and size of the fruit. As I wrote above, ripening periods range from 80 to 105 days.

Lazy cabbage rolls

An unusual and simple variation of the well-known cabbage rolls.

Ingredients

½ medium head of cabbage;
450 g minced pork;
450 g minced turkey;
700 g boiled rice at room temperature;
1 large onion;
2 large eggs;
salt - to taste;
ground black pepper - to taste;
several sprigs of parsley or dill;
a little vegetable oil;
1 tablespoon olive oil;
50 g butter;
1 large carrot;
200 ml marinara sauce;
700 ml hot water.

Preparation

Cut the cabbage into small thin strips, after removing the stalk. Place in boiling water and cook for 10 minutes. Then drain and squeeze out excess liquid.

In a large bowl, combine minced meat, cabbage, rice, half the chopped onion, eggs, spices (to your taste) and chopped herbs. Mix well, form balls from this mixture and place in a deep baking dish, greased with oil.

Heat olive oil in a frying pan and melt the butter. Fry the remaining onion on it, add the grated carrots and cook for another 3 minutes until they soften. Add marinara and hot water. Bring to a boil and season with spices.

Pour the sauce over the lazy cabbage rolls. Cover the pan with foil and place in an oven preheated to 220°C for 40 minutes.

Mid-season varieties of white cabbage

Krautman F1 . Mid-season (123-135 days from germination) hybrid. Heads of cabbage weighing 3-4 kg, dense, resistant to cracking. High-yielding.

Mensa F1 . Mid-season (125-140 days from germination) hybrid. The heads of cabbage are round-flat, weighing 4-9 kg, dense, of excellent taste. The variety is resistant to adverse weather conditions. Intended for fresh consumption, fermentation, long-term (until March) storage.

Midor F1 . Mid-season (125-140 days from germination) hybrid. The head of cabbage is round and flat-round, weighing 2.3-4 kg, medium dense, excellent taste. Intended for fresh consumption, fermentation and long-term storage.

Tobia F1 . Mid-season (125-140 days from germination) hybrid. Head of cabbage weighing 4-8 kg, dense, excellent taste. Intended for fresh consumption, processing and storage (up to 6 months).

Thick soup with cabbage, rice and beef

Here’s another interesting option for those who adore cabbage rolls, but don’t like wrapping them.

Ingredients

1 tablespoon olive oil;
700 g minced beef;
salt - to taste;
ground black pepper - to taste;
1 large onion;
2 large carrots;
½ medium head of cabbage;
3 cloves of garlic;
800 ml beef broth;
600 g tomato paste;
800 g chopped tomatoes in their own juice;
2 tablespoons brown sugar;
1 tablespoon Worcestershire or soy sauce;
1½ teaspoons paprika;
1 teaspoon dried oregano;
¾ teaspoon dried thyme;
1 bay leaf;
140 g long grain rice;
1 tablespoon lemon juice;
½ bunch of parsley.

Preparation

Heat the oil in a saucepan or cauldron over medium heat. Place the minced meat there, season with spices and fry, stirring occasionally, until the meat is browned. Then place it on a plate.

There, lightly fry the chopped onion and grated carrots. Add finely chopped cabbage and cook it for a couple of minutes. Then add chopped garlic and mix well.

Pour in the broth, add tomato paste, chopped tomatoes, sugar, sauce, paprika, oregano, thyme and bay leaf. Place the meat, season with spices and bring to a boil. Remove the bay leaf. After this, add the rice, cover and cook over low heat, stirring occasionally, for about 25 minutes. The rice should become soft.

If the soup seems too thick, add a little more water or broth. At the end, add lemon juice, chopped parsley and stir.

Early varieties

June . Early (90-110 days from germination to technical ripeness) variety. Heads of cabbage with a diameter of 14-20 cm, weighing 0.9-2.4 kg, round, medium density, good taste.

Zarya MS . Early (107-118 days from germination) variety. The head of cabbage is round, weighing 1.6-2 kg, medium density, does not crack.

Dumas F1 . Early ripening (110 days from germination) hybrid. The head of cabbage is round, weighing 0.8-1.5 kg. Moderately resistant to cracking, suitable for dense planting.

Precocious . Early (94-103 days from germination) variety. The head of cabbage is round, 11-19 cm in diameter, weighing 0.9-2 kg, dense. Prone to cracking, affected by clubroot, slightly affected by spring flies.

Transfer F1. Early (96-118 days from germination) hybrid. Heads of cabbage with a diameter of 15-17 cm, weighing 0.8-1.5 kg, round, medium density, good taste. The variety is resistant to pathogens of vascular bacteriosis, and is strongly affected by fusarium, wilt and clubroot.

Malachite F1 . Early (92-137 days from germination) hybrid. The head is round, 16-17 cm in diameter, weighing 1.3-1.5 kg, medium density, good taste. The variety is affected by clubroot and is moderately resistant to vascular bacteriosis.

Pasta with cabbage, potatoes and cheese

For this dish, you can use the boiled potatoes left over from yesterday's dinner. The main thing is to choose aromatic and tasty cheese.

Ingredients

220 g potatoes;
salt - to taste;
220 g pasta (preferably whole grain);
2 tablespoons olive oil;
1 clove of garlic;
1 small head of cabbage;
ground black pepper - to taste;
15 g butter;
100 g grated hard cheese.

Preparation

Peel the potatoes, place in a saucepan and cover with cold water. Add salt and bring to a boil over medium heat. Reduce heat and boil potatoes until they are soft. Remove the potatoes and cook the pasta in the same water until al dente. Drain, reserving some for later.

Heat olive oil in a frying pan and fry chopped garlic in it. Finely chop the cabbage, removing the stalk, and add to the garlic. Season with salt and pepper. Cook the cabbage, stirring occasionally, for a few minutes until softened.

Add pasta, sliced potatoes and remaining water to the cabbage. Cook for a few minutes, add butter and grated cheese. Mix well, season with spices and cook for a few more minutes.

Composition and calorie content of Romanesco cabbage

In terms of the content of substances valuable to the body, Romanesco is not inferior to other cruciferous vegetables, and in some cases even surpasses it. It is saturated:

vitamins: ascorbic acid, pyridoxine, folic acid, tocopherol, choline, riboflavin, thiamine, choline, beta-carotene, phylloquinone;
minerals, micro-macroelements: potassium, iron, sodium, phosphorus, etc.;
proteins (fiber).

The indicators of BZHU 100 g of product are:

for proteins – 2.6 g;
for fats – 0.3 g;
for carbohydrates – 4.5 g.

The variety is distinguished by its low calorie content - 23–30 kcal.

Indian stewed cabbage

Various spices give cabbage an incredible aroma. Don't be afraid to experiment: add turmeric for color and asafoetida for a unique scent.

Ingredients

2 tablespoons olive oil;
1 teaspoon cumin;
a small piece of ginger (about 2.5 cm);
1 teaspoon paprika;
1 teaspoon ground coriander;
1 head of cabbage;
salt - to taste;
60 ml water;
180 g frozen green peas.

Preparation

Heat oil in a frying pan and add cumin and grated ginger. Saute for a minute, then add paprika, coriander, chopped cabbage and salt. Stir and pour in water.

Cover and simmer for 8–10 minutes until the cabbage has softened. Place the peas in the pan and cook the dish for a couple more minutes.

Early varieties

June . Early (90-110 days from germination to technical ripeness) variety. Heads of cabbage with a diameter of 14-20 cm, weighing 0.9-2.4 kg, round, medium density, good taste.

Zarya MS . Early (107-118 days from germination) variety. The head of cabbage is round, weighing 1.6-2 kg, medium density, does not crack.

Dumas F1 . Early ripening (110 days from germination) hybrid. The head of cabbage is round, weighing 0.8-1.5 kg. Moderately resistant to cracking, suitable for dense planting.

Cossack F1 . Early (106-112 days from germination) hybrid. The head is round, with a diameter of 15.5-17.5 cm, weighing 0.8-1.2 kg, dense, excellent taste. The variety is resistant to mucous bacteriosis and blackleg, moderately resistant to clubroot. Resistant to cracking.

Number one Gribovsky 147 . Early (102-117 days from germination) variety. The heads of cabbage are round, 16-23 cm in diameter, weighing 0.9-1.9 kg, medium density, good taste. Prone to vascular bacteriosis, severely affected by clubroot.

Dot . Early (98-123 days from germination) variety. The heads of cabbage are cone-shaped, 17 cm in diameter, weighing 0.7-1.7 kg, medium density, loose.

Braised cabbage in wine

Who said that cabbage can only be stewed in water?

Ingredients

1 head of cabbage;
50 g butter;
4 cloves of garlic;
170 ml white wine;
salt - to taste;
ground black pepper - to taste;
100 g grated parmesan.

Preparation

Remove the top leaves from the cabbage and rinse it under running water. Cut the head of cabbage into 4 parts, remove the stalk and cut the cabbage into small strips.

In a large saucepan, melt the butter over medium heat. Fry chopped garlic on it until golden brown. Place the cabbage in the pan and stir well until it is completely coated with oil. Cook for 5 to 8 minutes, stirring constantly, until the cabbage is translucent and beginning to brown.

Pour wine into the pan and bring to a boil. Then reduce the heat, cover and cook for another 15 minutes or more until the cabbage reaches your desired tenderness. Season with spices and stir. Before serving, sprinkle the cabbage with grated cheese.

Useful properties of kohlrabi

The energy value of 100 g of cabbage turnip is only 44 calories. The composition is dominated by carbohydrates (7.9 g). The content of vitamins and minerals is indicated in the table.

Nutrient	Content per 100 g
Ascorbic acid	50 mg
Choline (vitamin B4)	12.3 mg
Vitamin PP	1.2 mg
Vitamin E	0.2 mg
Potassium	370 mg
Silicon	71 mg
Phosphorus	50 mg
Calcium	46 mg
Magnesium	30 mg
Sodium	10 mg
Iron	0.6 mg

The compositional features make kohlrabi an effective means of strengthening the immune system and protecting against seasonal colds. In addition, the plant has a beneficial effect on overall health, namely:

removes excess fluid, eliminating swelling;
calms the nervous system due to sedative properties;
strengthens and increases the elasticity of blood vessels, promoting good blood circulation;
normalizes stool;
lowers blood pressure and cholesterol;
eliminates inflammation of the gastrointestinal tract;
cleanses the body of toxins and waste;
increases appetite.

Kohlrabi cabbage contains sulforapane, which activates the production of complex protein compounds that protect against the development of cancer.

Delicious kohlrabi has a low glycemic index and is well absorbed by diabetes. In addition, the vegetable improves the condition of blood vessels and lowers blood glucose levels, reducing the risk of complications.

Omelet with cabbage filling

A recipe for a hearty and healthy breakfast or snack from the famous chef Jamie Oliver.

Ingredients for 4 servings

1 ripe avocado;
3 limes;
½ bunch of cilantro;
3 tablespoons of natural yogurt;
a little olive oil;
salt - to taste;
1 small onion;
1 carrot;
½ head of cabbage;
1 chili pepper;
8 large eggs;
ground black pepper - to taste;
60 g grated cheddar or other hard cheese.

Preparation

Place the avocado pulp in a blender, add the juice of 2 limes, cilantro stems, yogurt and a little olive oil. Grind until smooth and season with salt. Cut the onion, carrots and cabbage into small thin strips. Mix the chopped chili, most of the cilantro leaves and yogurt sauce with the vegetables. Add salt if necessary.

Beat the eggs, add a little water and season with salt and pepper. Heat the oil in a frying pan and add ¼ of the egg mixture. Sprinkle with ¼ of the grated cheese and fry for a couple of minutes on one side. Prepare three more servings of omelet in the same way. Place the omelette on a plate, place the cabbage filling on top and carefully wrap it into a roll.

Late-ripening varieties of white cabbage

Amager 611 . Late (145-167 days from germination) variety. The heads of cabbage are round-flat, weighing 2.4-6.1 kg, dense. The taste improves during storage. The variety is not resistant to pathogens of vascular bacteriosis, moderately resistant to clubroot. For long-term storage.

Kolobok F1 . Late (144-150 days from germination) hybrid. Heads of cabbage weighing 4.2 kg, round, dense, excellent taste. Affected by clubroot and cabbage fly. Moderately resistant to white rot pathogens. For fresh use, pickling and long-term storage.

Crewmont F1 . Late (165-170 days from germination) hybrid. The heads of cabbage are round or flat-rounded, weighing 1.9-2.1 kg, dense, of good taste. The variety is resistant to vascular and mucous bacteriosis and cracking. For long-term storage.

Extra F1 . Late-ripening (155-160 days from germination) hybrid. The heads of cabbage are round-flat, weighing 2.5-2.8 kg, good taste, dense, do not crack. The variety is resistant to a range of diseases. For fresh consumption, pickling and long-term storage.

Lying F1 . Late (146-163 days from germination) hybrid. Heads weighing 1.8-2.3 kg, round, dense, good taste. Stable yield. Moderately susceptible to clubroot. For long-term storage.

Moscow late 15 . Late (145-160 days from germination) variety. The heads of cabbage are round or flat-round, of medium density, weighing 3.3-4.5 kg, excellent taste. Productivity is high. The variety is susceptible to Fusarium wilt and downy mildew. Suitable for fermentation.

Sugarloaf . Late ripening (130-160 days from germination) variety. The heads of cabbage are round, weighing 3-4 kg, dense, sweet, juicy. The variety is suitable for fermentation and long-term storage (until May-June).

Megaton F1 . Medium late (142 days from germination) hybrid. The head of cabbage is round, dense, weighing up to 10 kg, with excellent taste. Resistant to fusarium, moderately resistant to clubroot and gray rot.

Present . Late (145-165 days from germination) variety. The heads of cabbage are round, weighing 2.0-3.6 kg, dense, of good taste. Productivity is high and stores well. The variety is susceptible to fusarium wilt, mucous and vascular bacteriosis, clubroot.

Wintering 1474 . Late ripening (165-175 days from germination) variety. The head of cabbage is flat-rounded, weighing 3.6 kg. Taste improves during storage. For long-term (up to 8 months) storage.

Varieties of white cabbage are divided into several types:

Early ripening, with a short growing season (65-115 days from germination to technical ripeness). These varieties are distinguished by medium-sized, medium-density heads of cabbage and delicate, thin leaves. Used fresh and for preparing various dishes. Not suitable for pickling and storage.
Mid-season (115-150 days). During the summer period, cabbage of these varieties forms normal heads of cabbage and is superior in yield to early varieties. Mid-season varieties differ in purpose - there are varieties for pickling, and others for long-term storage.
Late ripening (150 days or more). Late varieties have denser heads of cabbage than mid-season or early varieties. Used for long-term storage and fermentation.

The success of the harvest largely depends on the right varieties. There are a large number of varieties and hybrids created for different climatic zones. Here are varieties adapted for widespread cultivation.

Sandwiches with cabbage and tuna

If you wish, you can not spread the mixture on bread, but leave it as a salad.

Ingredients for 10 sandwiches

1 can of canned tuna;
¼ small head of cabbage;
½ bunch of green onions;
1 tablespoon mayonnaise;
3 tablespoons Greek yogurt;
salt - to taste;
ground black pepper - to taste;
10 large slices of bread.

Preparation

Drain the tuna and shred the fish with a fork. Chop the cabbage and onion and mix them with tuna, mayonnaise, yogurt and spices. Spread the cabbage mixture onto 5 slices of bread, cover with the remaining slices and cut in half.

Adding an article to a new collection

Do you want to try growing something new on your plot, but don’t trust exotic things too much? Note the conical cabbage.

White cabbage occupies a special place in Russian cuisine. Whatever they do with her! They are salted, pickled, stewed, added to soups and a variety of baked goods. It is not surprising that white cabbage was nicknamed the third bread for such “multi-plantability.” Lovers of salads made from fresh herbs are especially sensitive to this vegetable. After all, early ripening varieties of cabbage, including conical cabbage, can please you with a harvest as early as June. The word conical cabbage was specially bred for those who can't wait to treat themselves to a fresh salad. Some hybrids of conical cabbage, for example, Karamba F1, are capable of producing a harvest no later than 70 days after planting, even in unfavorable weather conditions, but if the heavenly office pleases with warmth, then these periods can be reduced to 55-60 days.

Variety of varieties

Cabbage is a popular crop among gardeners. The vegetable is universal and has high taste qualities both fresh and after heat treatment.

Breeders have developed many of its natural varieties and hybrids, differing in appearance, characteristics and methods of cultivation. This variety makes it possible to choose the most suitable option for yourself.

Types of cabbage

There are several varieties of cabbage, combining four main types:

Forming heads of cabbage : White cabbage, Red cabbage, Brussels sprouts, Savoy cabbage. The head of cabbage is a well-developed, growing apical bud with a rather complex structure. A rod is formed in the center of it, around which the fruit is formed.
Leafy : Chinese (Peking), Kale (Curly), Bok Choy, Ornamental, Japanese (Mizuna). The basis of these species is leaves. Unlike cabbage species, there is no rod inside them.
Formative inflorescences : Cauliflower, Broccoli, Romanesco. The heads of this species are formed from many small flowering shoots that branch as the cabbage grows.
Kohlrabi is a cabbage with a base in the form of a turnip-shaped or spherical rod.

Classification of varieties

There are several hundred different varieties of cabbage, differing in ripening time, weight, taste, shape and size of heads, susceptibility to diseases and pests, possibility of transportation and storage duration.

Cabbage, carrots, beets are our best food!

Rules for choosing a variety

The choice of cabbage variety is carried out taking into account several criteria:

view;
appointment;
ripening time;
storage duration;
degree of resistance to diseases and pests;
ability to tolerate frost and temperature changes;
resistance to cracking.

Important! It is best to purchase seeds of different varieties - the variety allows you to choose the most suitable option for yourself.

Green conical cabbage

Almost all varieties of conical cabbage that can be found on sale here are the result of selection by foreign specialists. Dutch, German, Czech - they, however, grow well in the middle zone.

Karaflex F1

An early hybrid developed in the Netherlands. A low-growing plant with cone-shaped heads of cabbage and a raised rosette of leaves. Leaf size is from small to medium. The leaves are greyish-green, bubbly in texture and wavy at the edges. It is equally well sown both as seedlings and directly in open ground. Ripening occurs on the 76th day after planting. The average weight is 1.2 kg, but larger heads of cabbage (up to 2 kg) are also found. The hybrid is resistant to fusarium. Despite the fact that the heads of this variety of cabbage very rarely crack and are able to maintain their presentation for a long time, it is still recommended not to prepare them for future use, but to use them for salads and other dishes made from fresh vegetables.

Sonsma F1

An ultra-early hybrid originally from the Netherlands. Ripening period is 45-55 days, tolerates direct sowing in open ground. The weight of the head of cabbage is 0.8-2 kg. It is characterized by high yield and excellent product and taste qualities, but is not suitable for long-term storage.

Regency F1

Early ripening hybrid. The growing season from the date of planting of seedlings is 60-65 days. The main difference between Regency and other varieties of cabbage is that the heads of cabbage of this variety can be stored in the refrigerator for 2-3 months without loss of marketability and taste.

Left – Regency F1, right – Rubeni F1

Rubeni F1

Late-ripening hybrid with a long growing season (115-120 days). The heads of cabbage are quite large - 1.5-3 kg, with tender and juicy leaves. It is well stored in the garden, but is not suitable for long-term storage after harvesting.

Large heads of cabbage are well suited for pickling and pickling, but they are very inconvenient to use for preparing salads, because... very often not the whole head ends up in the dish, but only part of it. In this case, the cut residue begins to quickly deteriorate. To prevent this from happening, breeders developed a special “portioned” variety. A relatively small head (500-800 g) of this cabbage is just enough to prepare one dish. Spitz is one of the earliest varieties; from planting to harvest you need to wait only 45-55 days. This means that cabbage sown in March-April will yield a harvest in late March-early June.

White cabbage

Among all types of cabbage, white cabbage is one of the most ancient and widespread crops in the world. It was known back in Ancient Egypt and Ancient Greece. In addition, according to one of the legends, the great mathematician and philosopher Pythagoras himself was involved in its breeding. In those days, there were no more than 10 varieties of this plant. Today, thanks to the work of breeders, there are hundreds of cabbage varieties that are adapted for cultivation in various regions.

Cabbage is a biennial plant, which in most cases is grown as an annual. In the first year, it forms a basal rosette-head, which consists of leaves tightly adjacent to each other. In the second year, flower stalks with multi-flowered racemes are formed. The nutritional value is provided by the rosette heads of cabbage of the first year of ripening, which can be consumed fresh, as well as boiled, stewed, fried and pickled.

This cabbage is called “white” only conditionally, since its leaves can have different shades. Their color varies depending on the variety and can be grey-green, pale green, green-yellow and white.

White cabbage is light-loving, prefers fertile soils, is frost-resistant and has a high yield. It is preferable to grow it using the seedling method (with the exception of late varieties, which in the southern regions are planted directly into the ground). Depending on the growing season, the following varieties are distinguished:

early (50-70 days) – mainly used for fresh consumption;
mid-season (80-120 days) – the fruits are used for preparing all kinds of dishes, including pickling;
late (up to 180 days) – heads of cabbage for universal consumption, adapted for long-term storage in winter.

5 tips to help you get a good cabbage harvest in a cold, rainy summer

White cabbage contains many useful substances, including vitamins C and group B. Its juice is especially useful for the gastrointestinal tract, so quite often the fresh vegetable is included in the diet of patients with stomach and duodenal ulcers.

Note for the gardener: Early and super early varieties of cabbage

Red conical cabbage

Despite the fact that the leaves of red cabbage are not as juicy as those of white cabbage, and the yield is lower, it has its advantages. Firstly, red conical cabbage is more disease resistant and less susceptible to pest attack. Secondly, it tolerates cold weather well. Thirdly, it contains more useful substances: potassium, vitamins B, C and PP.

Calibos

A mid-late variety of red cabbage. From sowing to harvesting, 135-140 days pass. Heads of cabbage with a diameter of 50-70 cm and a height of 30 to 40 cm can reach a weight of 2-2.5 kg. Grows well in bad weather. Because the leaves are too dense, red cabbage is very rarely used for making salads. However, this does not apply to varieties with conical-shaped heads of cabbage. An ideal option for those who don’t mind enjoying fresh salads in the hot summer and sauerkraut in the winter. The only disadvantage of this variety is its inability to be stored for long periods of time.

Left – Calibos, right – Tinti F1

Colored

This crop is a subspecies of cabbage. Its characteristic differences are the structural features of the fetus. The “head” is formed not from leaves, but from branched inflorescences of unopened flowers, which are tightly intertwined with each other. Depending on the variety, the fruits may differ in color (there are white, green, yellow and purple varieties), as well as in shape. The heads of cabbage are usually round or flat-rounded, but can also resemble a pyramid studded with cones. This herringbone-like cauliflower is called Romanesco.

The crop can be successfully grown both in greenhouses and in open ground. However, compared to other plants of the Cruciferous family, it is more demanding of care. During the formation of inflorescences, it is necessary to create optimal growth conditions, which include temperature (+16...+20 C), humidity level (70-80%), watering and regular fertilization.

How to grow large and healthy cabbage

Late-ripening varieties of white cabbage

Lying F1 . Late (146-163 days from germination) hybrid. Heads weighing 1.8-2.3 kg, round, dense, good taste. Stable yield. Moderately susceptible to clubroot. For long-term storage.