All about growing red cabbage

 All about growing red cabbage

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Red cabbage is a rare guest in the beds of our gardeners. And this is completely unfair, because this type of cabbage is endowed with many useful properties.

It has good qualities: yield, useful properties, suitability for processing. In addition, it is not demanding to care for and gives an excellent harvest.

Today we will talk in detail about the features of this vegetable, about its varieties, breeding methods and rules for caring for it. You can also watch a useful video on this topic.

What it is?

Red cabbage - biennial cross-pollinated plant... Belongs to the Cruciferous family. Photophilous and moisture-loving. Red cabbage was bred by breeders of Western Europe in the 16th century, came to Russia in the 17th century under the name "blue cabbage". And since then, many have come to love.

Red leaves are characterized by thick burgundy leaves, turning into purple.

The arrangement of the leaves is alternate. The root is a vertical shaft and lateral branches growing horizontally. The stem is short. The part of the stem that goes inside the head of cabbage is called the stalk.

In the first year, a head of cabbage is formed - a productive organ, and in the second, seeds are formed... The length of the head of cabbage is about 12 centimeters. Seeds are small, round, dark brown or brown in color.

Benefit and harm

Useful properties of juice and leaves of red cabbage:

  • antibacterial;
  • diuretic action;
  • antioxidant effect due to anthocyanins;
  • strengthens the immune system due to its rich vitamin composition;
  • lowers the level of bad cholesterol due to fiber;
  • normalizes the acidity of the stomach;
  • cleanses the body of toxins and toxins thanks to fiber;
  • strengthens the nervous system thanks to vitamin K.

Red cabbage should not be consumed:

  1. with individual intolerance;
  2. with exacerbation of chronic gastrointestinal diseases;
  3. breastfeeding mothers (may cause colic in the baby);
  4. children under one year old.

More details about the benefits and dangers of red cabbage are written in a separate article.

Comparative characteristics of the useful properties of the family

A, B1, B2, B5, B6, B9, C, E, biotin, PP, K. The content of vitamin C is 2 times more than in white cabbage Potassium, magnesium, iron, zinc, phosphorus. Phytoncides and anthocyanins.A, C, E, PP, groups B, H, K, beta-carotene; Calcium, potassium, magnesium, sodium, fluorine, phosphorus; Iron, zinc, iodine, manganese, cobalt, nickel, boron.A, B1, B2, B5, B6, B9, C, E, K, PP. Rich in malic, citric and tartronic acid. high content of folic acid and B vitamins.A, C, K, PP, U; Iron, sodium, potassium, phosphorus, chromium and copper, manganese and boron, calcium and magnesium.A, B1, B2, B5, B6, B9, C, E, K, PP, Beta-carotene, choline, potassium, calcium, magnesium, sodium, phosphorus, iron.
Proteins 1.57 g Fats 0.04 g Carbohydrates 6.16 g 27.84 kcal.Proteins 1.80 g Fats 0.05 g Carbohydrates 5.44 g 27.90 kcal.Proteins 3.04 g Fats 1.15 g Carbohydrates 4.61 g 38.53 kcal.Proteins 3.29 g Fats 0.59 g Carbohydrates 4.67 g 33.67 kcal.Proteins 2.49 g Fats 0.03 g Carbohydrates 11.58 g 39.11 kcal.
Strengthens the nervous system. Removes toxins, toxins and bad cholesterol.Protects the skin from ultraviolet radiation Supports the thyroid gland. Removes heavy metals. Normalizes the acidity of the body.Improves gallbladder function Improves vision. Helps relieve constipation.Cancer prevention Strengthens blood vessels. Improves memory. Prevents diabetes.Prevention of infectious diseases Normalizes metabolism. Strengthens the digestive tract. Removes toxins from the body.

More information about the difference between red cabbage and white cabbage is described in our material.

Description of varieties and their photos

What are the names of the different varieties of red cabbage and what are their characteristics, read on.


Average variety, the growing season is 98-110 days. Head of cabbage in the shape of a cone, small, weighing up to 2 kg... The yield is good. A crop of 15 kg is harvested from 1 square meter.

The upper leaves are red in color, and the inner ones are bright purple.


Late grade. Not juicy. Ripens in 155 days. Unpretentious plant. The shape of the head is round, the leaves are large, purple-red. Head weight reaches 1.5-1.8 kg... Used for long-term storage.

Stone head

The variety is mid-season. High-yielding. A harvest of 18 kg is harvested from 1 square meter. The weight of a head of cabbage reaches up to 3 kg. Resistant to disease. Used in canning.


Late-ripening variety. Ripens in 160 days. Small heads, regular shape weighing 1.2 kg... Used fresh.

Planting red cabbage, its relation to light

Krasnokochanka is one of the names of red cabbage - a light-loving plant. For its cultivation, a well-lit area is chosen.

When planting cabbage, it is important to observe the crop rotation. Do not plant cabbage in the same area for two seasons in a row, since pathogens remain in the soil.

The soil should be loose, light, slightly acidic or neutral.

Landing is carried out in two ways:

  • seminal;
  • seedling.

Seed method

  1. Hardening of seeds... The seeds are kept in hot water up to 50 ° C for 20 minutes. Then they are transferred to cold water for 2 minutes.
  2. Stimulates germination... Place in a nutrient solution for 12 hours. The composition of the nutrient mixture: 1 liter of boiled water and a teaspoon of nitrophosphate.
  3. Rinse in running water and in the refrigerator for a day... Seeds are planted in holes of 4 pieces. Sprinkle on top with peat or humus no more than 5 cm.The distance between the holes is 60 cm.

Seedling method

  1. Seeds are prepared for sowing in the same way as for direct planting.
  2. The soil for the boxes is taken with the following composition: peat and turf soil 1: 1.
  3. Seeds are sown at a distance of 7 cm from each other to a depth of 3 cm.
  4. When shoots appear, the room temperature is reduced to 8 ° C and the seedlings are kept in such conditions for a week.
  5. Then the temperature in the room should be set at around 15 ° C for further growth of the seedlings.
  6. Water the soil when the top layer dries.
  7. Cabbage is planted in open ground when 5 leaves appear.
  8. Potash fertilizer is applied to each hole, watered.
  9. A seedling is planted, the soil is tamped around the seedlings.



Krasnokochanka loves regular and abundant watering... It is especially important to observe abundant watering when forming the rosette and the head of the ovary. The cabbage is watered with a hose so that the water gets onto the whole plant. Cabbage does not tolerate stagnant water well.


The first loosening is carried out 7 days after planting the seedlings, and they continue to loosen the soil after each watering. This allows air to flow to the root system.


Hilling increases the resistance of the heads to lodging and the formation of a strong root system.

The plant is spud during the period of active growth, when the formation of heads begins. During this period, the soil is scooped up or sprinkled to the level of the first leaves. After the first hilling, it is kept for 2 weeks and the manipulation is repeated.

Top dressing

Cabbage needs fertilizing of organic and mineral origin... To do this, choose liquid complexes that are diluted in water: 3 grams per 10 liters of water.

When can you cut the fruit?

For fresh cabbage, you can cut dense heads of cabbage in August. For long-term storage, the harvest is carried out in mid-October.

Harvested cabbage in dry and cold weather... At this time, the daytime temperature should be set at 5 ° С, the nighttime temperature should not be lower than 0 ° С.

After cutting, the heads of cabbage are cleaned, leaving only a couple of integumentary leaves. The length of the stalk should be at least 2 cm. Before storage in the cellar, dry under a canopy and discard diseased heads of cabbage.

How to store fresh?

The shelf life of red cabbage is 2-3 months.

In the cellar

  1. In the summer, dry and disinfect the cellar.
  2. Adjust the room temperature at -1 ° С to + 1 ° С, humidity - 90-98%. At temperatures above + 4 ° C, cabbage will sprout and crack.
  3. Before sending to the cellar, dry the cabbage well, you can powder it with chalk.

In the fridge

For those who do not have the ability to store in the cellar, you can extend the freshness of the cabbage in the refrigerator.

Do not store cabbage next to fresh tomatoes and apples. They emit ethylene gas, under the influence of which red cabbage quickly withers.

  1. Dry the vegetable.
  2. Wrap with paper.
  3. Put in a plastic bag.

The bag cannot be tied. Otherwise, the cabbage will start to rot.

How to soften?

  1. Chop finely.
  2. Pour boiling water over the leaves.
  3. Knead well with your hands.


Korean salad


  • cabbage - 400 grams;
  • garlic - 3 cloves;
  • carrots - 1 piece;
  • ground coriander - 1 tsp;
  • sunflower oil - 2 tbsp. l .;
  • ground pepper - 1 tsp;
  • salt to taste;
  • sugar - 2 tsp;
  • vinegar 9% - 2 tsp;
  • greens.


  1. The cabbage is cut into thin long strips, lightly salted and crumpled by hand.
  2. Then add carrots grated on a special grater for Korean carrots, ground coriander, salt, pepper, sugar, vegetable oil, garlic and vinegar passed through a press.
  3. The mixture is stirred and placed in a refrigerator in a closed container.
  4. After 30 minutes, spread on a plate in the form of a slide and decorate with herbs.

How to cook red cabbage in Korean, we wrote in detail here.

Red cabbage salad with carrots:



  • 2 liters of broth;
  • 1/2 head of cabbage;
  • 4 potatoes;
  • 1 onion and 1 carrot;
  • 2 cloves of garlic;
  • greens;
  • salt;
  • bay leaf and pepper to taste.


  1. The cabbage is chopped, boiled in broth for 15 minutes.
  2. Then add diced potatoes and cook for another 20 minutes.
  3. At this time, onions and carrots are fried.
  4. Mix frying with broth, add spices, herbs, garlic.
  5. The soup is infused for another 20 minutes and served.

Garlic appetizer


  • a head of cabbage 500 g;
  • apple 1 piece;
  • garlic 3 cloves;
  • sunflower oil 2 tbsp. l .;
  • salt to taste.


  1. Cut the cabbage into thin strips, grind with salt, add garlic passed through a press.
  2. The apple, peeled and core, is grated and mixed with cabbage.
  3. The resulting mixture is seasoned with oil and served on the table.

In Czech


  • Red cabbage - 500.
  • Apple - 2 pieces.
  • Onions - 2 heads.
  • Lemon - 1 piece.
  • Cumin - 0.5 tsp
  • Sunflower oil - 2 tablespoons
  • Honey - 1 tablespoon
  • Salt to taste.


  1. Finely chopped onions are fried in a saucepan until golden brown.
  2. Finely chopped cabbage is added to it.
  3. Fry with onions for another 10 minutes.
  4. Apples for making Czech red cabbage are grated on a medium grater, lemon juice is squeezed into them to prevent browning.
  5. Load into a saucepan.
  6. Salt, honey or sugar, caraway seeds are also added there, which give the Czech spice.
  7. All ingredients are stewed together until all food turns red.
  8. Add water as needed.

You will find more recipes with red cabbage in our material, and in this article you will find information on how to salt such a vegetable.

Dense heads of late-ripening red cabbage can be stored in the cellar until spring. And while there is no fresh greenery, fresh red cabbage salads will be a good prevention of spring beriberi.

We offer you to watch a video about the benefits of red cabbage and prepare a dish from this wonderful vegetable:

Watch the video: How to Grow Cabbage - A Step by Step Guide (August 2022).