What is good about Kalibos cabbage, how to grow it and where to use it

What type of cabbage is this?

Red cabbage Kalibos belongs to the Czech line of selection and is recommended for cultivation in garden plots, household plots and small farms. Forks are characterized by an unusual cone shape, sweet taste, and are suitable for pickling and fresh consumption.

Brief history of origin and distribution

Calibos is a variety of red cabbage bred by Czech breeders of the Moravoseed company. Included in the State Register of Breeding Achievements of Russia in 1997 with permission for cultivation in all regions.

Main courses of red cabbage. Red cabbage: recipes

Red cabbage is similar in taste and nutritional quality to white cabbage, but its small red-purple heads are much more impressive in appearance. In addition, it is very useful: the amount of vitamin C is almost twice that of cabbage, and its juice helps with coughs.

A fantastically tasty salad is made from red cabbage, seasoned with olive oil and spices. Red cabbage can be pickled, even quickly stewed, but you should not boil it, otherwise it will lose all its beauty.

Characteristics and description

This is a mid-season variety of red cabbage. The crop reaches technical maturity 140-150 days after the emergence of full shoots. Marketable yield is 580-640 c/ha.

Appearance and taste

Kalibos cabbage is a tall plant with a semi-vertical leaf rosette 30-40 cm high and 50-70 cm in diameter. The covering leaves are medium-sized, concave, slightly bubbly, medium wavy, dark red in color and broadly elliptical in shape, covered with a medium waxy coating. The height of the outer stalk is 25-35 cm, the inner one is 15-20 cm.

The variety produces partially covered, medium-dense cone-shaped heads that reach 25-35 cm in length, 50-70 cm in diameter at the widest part and weigh 1.5-2 kg. In cross-section, the fork is red-violet in color.

Calibos is characterized by juiciness, sweet taste and delicate texture.

Temperature resistance

Seeds germinate even at temperatures of +2...+3°C, but at +11°C seedlings appear after 10-12 days, and at +20°C – after 3-4 days.

Seedlings can withstand short frosts down to -6°C, heads of cabbage - up to -8°C. Prolonged exposure to temperatures above +25°C negatively affects the formation of heads.

Moisture and drought resistance

Hot weather and prolonged drought lead to increased accumulation of nitrates in cabbage. Calibos tolerates excessive moisture better - excess moisture does not provoke rotting or cracking of vegetables.

Resistance to diseases and pests

The variety is resistant to most diseases and pests characteristic of the crop, but it can be attacked by whiteflies, cutworms and aphids.

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Features of agricultural technology

Cabbage is suitable for growing by seeds or seedlings. To obtain high-quality heads, several rules of agricultural technology should be taken into account:

• sow seeds in well-heated soil to a depth of 1.5 - 2 cm;
• start growing seedlings at least 30 days before planting;
• move seedlings that have 5 leaves to the beds;
• for cabbage, choose areas with medium or low soil acidity;
• Watering should be carried out as the soil dries out, using the principle of sprinkling.

Advice. To prevent diseases, cabbage should not be grown in one place for several years in a row. You can use the bed again after 4 years.

Advantages and disadvantages of the variety

The main advantages of Kalibos cabbage:

• abundant yield;
• moisture and frost resistance;
• high taste qualities;
• possibility of universal use;
• amicable maturation;
• immunity to characteristic diseases;
• original appearance of the heads;
• high commercial qualities;
• unpretentiousness.

Disadvantages of the variety:

• demands on soil composition, watering and fertilizing;
• short shelf life;
• possibility of manual harvesting only;
• poor transport tolerance.

Late varieties

The ripening time for such cabbage is more than 160 days; its main feature is its large size. Late-ripening varieties have good transportable properties, are not afraid of sub-zero temperatures and can be stored for a long time.

Varna F1

A French hybrid that grows well in all regions of Russia. Ripening time is 110-120 days, high yield is 8-10 kg/sq. m. The head of cabbage is obovate in shape, dense, and has a rich purple color when cut. The leaves are medium-sized, obovate in shape. They are slightly bubbly, purple and covered with a thin waxy coating. The edge is wavy.

The maximum weight of a head of cabbage is 2.5 kg. This cabbage has excellent taste and is well stored in winter. According to breeders, it tolerates heat and is immune to fusarium and thrips.

Rodima F1

A hybrid that Dutch breeders worked to develop. Ripening period - up to 140 days. It is resistant to cracking of heads of cabbage, immune to diseases and is high-yielding, harvesting 8-9 kg per 1 sq. m.

The head of cabbage itself has a round shape and a bright purple color when cut. The leaves are large, broadly ovate, slightly bubbly, dark purple in color and covered with a strong waxy coating.

Langedijker ed.

A variety with excellent taste and long-term storage (up to six months). Ripens in 120-160 days, the yield is high - 10 kg/sq. m. The head of cabbage is dense and does not crack. It is oval in shape and purple in color. The average weight reaches 2.5 kg.

Harvest ripening is smooth. Cabbage is immune to Fusarium wilt and relatively resistant to vascular and mucous bacteriosis. It tolerates transportation well and is a heat- and cold-resistant crop.

Growing technology

Kalibos cabbage is grown by seedlings and without seedlings; the main thing is to take into account the climatic conditions of the region, choose the right site, observe planting dates and care requirements.

Optimal conditions

For planting, choose a well-lit place, protected from gusty winds and drafts, with soil that has slightly alkaline (pH 7-7.5) or neutral (pH 6.5-7) acidity. The best option is clay or loamy soil.

The area is prepared in advance - cleared of weeds and plant debris, dug up on the bayonet of a shovel and 2 kg of humus and 2 tsp are added. nitroammophoska for every 1 sq. m.

The best predecessors are legumes, cucumbers, onions, potatoes, beets, tomatoes and perennial herbs.

Important! Cabbage can be planted in the same place no earlier than after 4 years.

Landing dates and rules

Seeds for seedlings are sown in early April. More precise dates are determined based on the fact that seedlings are transplanted into open ground at the age of 40-45 days.

To disinfect, planting material is pre-soaked for 25-30 minutes. in a solution of potassium permanganate, and then to improve germination, immerse in hot (no more than +50°C) water.

Sowing technology:

1. Place a drainage layer of expanded clay or fine charcoal in prepared containers with a depth of at least 7 cm.
2. Pour a substrate suitable for seedlings on top (humus, turf soil and lowland peat with neutral acidity in a ratio of 2:1:1) and water it.
3. Place the seeds on the surface of the soil at a distance of 2-3 cm from each other, deepening them by 1-1.5 cm.
4. Spray a solution of potassium or sodium humate on them using a spray bottle, sprinkle with dry substrate (layer thickness - 0.5 cm).
5. Cover the containers with the crops with polyethylene and put them in a warm (about +20°C) place.

After the emergence of seedlings, the polyethylene is removed, and the temperature is maintained at +15...+18°C during the day and +8...+10°C at night. The duration of daylight for seedlings should be at least 8-10 hours. If necessary, use fluorescent lamps for additional lighting.

Watering with a spray bottle is carried out as needed, without allowing the substrate to dry out completely, using settled water at room temperature.

In the cotyledon phase, the seedlings are planted in individual containers, and a week before planting in open ground they begin to harden them, exposing them to the open air for several hours at a temperature of +4...+5°C and for the whole day at +8°C.

The seedlings are fed twice: in the phase of 2 true leaves and 7-10 days before transplanting into the ground, using a solution of nitroammophoska (15 g per bucket of water) at the rate of 15 ml per plant for the first time and 50 ml for the second.

Transplantation of seedlings into the ground is carried out at the end of May, when the seedlings reach a height of 19-21 cm and form 4-6 true leaves.

Landing rules:

1. In the prepared area, form beds at a distance of 60 cm from each other.
2. Make planting holes about 15 cm deep every 50 cm.
3. Pour 1.5 liters of water into each and add 150 g of wood ash.
4. Place the seedlings in the holes together with a lump of earth, sprinkle with soil and water at the rate of 1-1.5 liters of water for each plant.

When growing without seedlings, the seeds are sown in a greenhouse or greenhouse in early May.

Red cabbage. When and how to plant cabbage in open ground.

Further care

Watering is carried out as needed, without allowing the soil to dry out completely: it should be moistened to a depth of 2-2.5 cm. On average, cabbage is watered 8-12 times per season, focusing on the amount of precipitation and climate of the region - the more rain, the less often the plantings are watered.

Reference. Watering is carried out by sprinkling, using settled warm (+20…+25°C) water.

After each watering or rain, the soil is carefully loosened to a depth of 4 cm to improve its moisture permeability, aeration and to prevent the formation of a dry crust on the soil surface. At the same time, the soil is weeded, getting rid of weeds, which take moisture and nutrients from it and create favorable conditions for the development of diseases and pests.

Fertilizers are applied twice:

• 10-12 days after transplanting the seedlings into the ground - 10 liters of nitroammophoska solution (2 tsp per 10 liters of water) per 1 sq. m;
• before closing the rows - 10-12 g of nitrophoska for each plant.

Hilling is carried out 2-3 times with an interval of 5-7 days at the initial stage of formation of heads of cabbage, until the leaf blades close.

Possible problems, diseases, pests

Pests that can attack Calibos are presented in the table.

Landing location

Seedlings are transplanted into open ground at the age of 40-50 days (usually by this time 4 true leaves are formed), at the end of April (early varieties) - beginning of May, when the risk of severe frosts will be minimal.

Before planting, the soil must be well prepared, dug up with a shovel full, simultaneously removing all weeds and adding 2 kg of humus and a couple of teaspoons of nitroammophoska per square meter for digging.

Before preparing the soil, you need to decide on the location for planting the seedlings; it should be level, rain or irrigation water should not stagnate on it, and cruciferous crops should not grow before that for about three seasons. The optimal predecessors for red cabbage are all legumes without exception, cucumbers, onions, potatoes, beets, tomatoes, and all perennial herbs.

Features of cultivation depending on the region

Kalibos cabbage is successfully cultivated in all regions of Russia. The variety tolerates low air temperatures and high humidity levels well, so its basic care requirements do not change depending on the climate of the region.

Some nuances include the need for more frequent watering in the southern regions, which are characterized by an arid climate, and the timing and method of planting the crop. Thus, in the middle zone, the seedling method is more often used, in the south - seedless technology.

Feeding

Red cabbage responds quite well to the addition of organic matter, such as manure. Per square meter at the beginning of the season, a week before planting seedlings, it is necessary to add about 0.5 kg of manure (diluted 5 times with water). Red cabbage responds well to the addition of humus and bird droppings, which must be diluted 12 times with water.

Red cabbage responds quite well to the application of mineral fertilizers. Usually, 10-11 days after planting seedlings, add a couple of teaspoons of nitroammophoska dissolved in a bucket of water - this is the norm per square meter of soil. Before closing the rows, it is necessary to feed the plants again with nitrophoska in the amount of 10-12 g per plant.

Red cabbage

Reviews from summer residents

Farmers respond positively to the variety.

Elena, Moscow region: “ This is very tasty cabbage - sweet, juicy, tender, crispy. Ideal for salads, but even pickled, it’s simply delicious. Previously, I only planted white cabbage all the time, now I can’t imagine how you can do without Calibos.”

Lyudmila, Moscow region: “I saw this cabbage from a neighbor and at first became interested in the variety only because of the unusual shape and bright color of the heads. But Calibos surprised not only with its appearance, but also with its amazing sweet taste. Even children eat this cabbage with pleasure.”

Olga, Bryansk region: “The variety is excellent - the heads of cabbage are beautiful, of an unusual shape, very tasty, suitable for salads and for pickling. Care is very simple, the yield is high. It’s just a pity that the heads of cabbage don’t last long – only a few months.”

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Diseases and pests

• Cabbage aphids - when they appear, cabbage can be treated with approved insecticides or a solution of wood ash (250 g per liter of water). You should know that aphids are usually spread by ants, so you need to fight them first, otherwise fighting aphids will be practically useless.
• Cabbage fly is damaged by its larvae, which literally destroy the above-ground mass. You also need to use approved insecticides against cabbage flies. Treatment with hot pepper infusion (20 g per 5 liters of water) helps.

Harvesting and storage

The ripening of heads of cabbage begins in August, and in September it proceeds at a more intense pace. Finally ripened cabbage is harvested in mid-October. Heads of cabbage are cut in cold, dry weather. It is important to do this before frost.

Despite the fact that red cabbage is not afraid of frost, when exposed to sub-zero temperatures, its shelf life is reduced and the outer leaves rot.

After cutting, the head of cabbage is cleaned, leaving 2-3 outer leaves. Vegetables dried under a canopy and sorted, without signs of damage by diseases and pests, are placed in the storage area.

For long-term storage, choose the densest specimens weighing 2-3 kg, the length of the stump is at least 2 cm. Heads of cabbage with roots suspended from the ceiling of the storage facility are well preserved.

Early varieties, the ripening period of which is less than 70-100 days, are not suitable for long-term storage. They are intended for summer and autumn consumption. They are stored for no more than 3 months. Medium (120-150 days) and late-ripening (150-180 days) varieties can be stored until spring, and sometimes until summer, without any losses.

Chemical composition, beneficial properties and contraindications

Red cabbage is rich in vitamins, so the content of vitamins A and C is several times higher than that of white cabbage - 4 and 2 times, respectively. In addition to vitamins B1, B2, B6, PP, H, K and U, the vegetable contains iron, potassium, and magnesium salts.

This is a source of biologically active components. The presence of folic acid contributes to the normal process of hematopoiesis. Phytoncides help with tuberculosis, and anthocyanins increase the elasticity of capillaries, which is used in the prevention of vascular diseases. They also neutralize the effects of radiation and prevent the development of leukemia.

There are some restrictions on the use of this vegetable. For diseases of the digestive system (gastritis, stomach ulcers), the use of the product is undesirable, since coarse, difficult-to-digest fiber can irritate the walls of the stomach.

Cabbage salad with arugula and tuna

An excellent recipe for those who value proper nutrition. Here are the benefits of cabbage and tuna protein. The taste is very pleasant, with a nutty note thanks to the arugula.

Ingredients:

• Young cabbage - half a head.
• Rucola - 120 gr.
• Tuna in oil - 250 gr.
• Crackers - to taste.
• Salt and spices to taste.
• Dressing - 2 tbsp. l. Sour cream 20%

We wash the greens, including cabbage, and cut them into strips. You can knead it with your hands for greater softness. Drain the oil from the canned tuna and crush the fish itself with a fork. We combine all the ingredients in one bowl, season with spices to taste and season with rich sour cream. Yummy!

Delicious and healthy red cabbage and carrot salad

Chopped carrots, sausage, green onions and French mustard are added to the shredded cabbage. Next, everything is seasoned with olive oil, mixed thoroughly, placed on plates and served as an appetizer.

Cooking time: 10 min.

Cooking time: 10 min.

Portions – 3.

Ingredients:

• Red cabbage – 300 gr.
• Salt – 1 pinch.
• Carrots – 1 pc.
• Sausage – 100 gr.
• Green onions – 1 bunch.
• French mustard – 1 tbsp.
• Olive oil – 2 tbsp.

Cooking process:

Step 1. First, thoroughly rinse the red cabbage under running water, then remove the top couple of leaves from it and chop it with a sharp knife. Next, crush it with your hands and transfer it to a deep container.

Step 2. Peel the carrots, rinse them under running water, grate them on a coarse grater and add them to the cabbage. If desired, you can also use Korean carrots.

Step 3. Cut the smoked sausage into long strips and place it in a container with the vegetables.

Step 4. Wash the green onions well under running water, dry them on a paper towel, finely chop them and place them in a container with the rest of the ingredients.

Step 5. Now add mustard seeds and season with olive oil.

Step 6. Finally, thoroughly mix the salad, place it on plates and serve as an appetizer or side dish for the main course. Bon appetit!

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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.