Description:

This traditional variety, with a very tight medium apple and the original dark red colour, will give you beautiful cabbages with a strong and pleasant taste. Red cabbage is delicious grated raw in salad or well cooked in a pot.

Culinary tip:

Red cabbage is delicious grated raw in salad or well cooked in a pot.

Soil tip:

When transplanting, bury the plant to the first leaves, allowing additional roots to develop for vigorous vegetation.

Culture advice:

1. Sows: Sow from March (under shelter) to May.
2. Thinning: 4 to 5 weeks after sowing, pull out the smaller plants and keep only the strongest ones to leave only one cabbage every 10 cm.
3.Transplant: When your cabbages have 5-6 leaves, plant them in the ground 40 x 50 cm away.
4. Harvest: Harvest from September to the cold.

Plants:

Red cabbage likes the proximity of celery because it protects it from pests such as cabbage pierid that hate the smell of celery.

Performance:

Up to 30 feet

The stages of sowing: