A compact, round-headed variety featuring deep red to purple leaves, rich in anthocyanins and natural antioxidants. Red Cabbage seeds produce vigorous, cold-tolerant plants with dense heads, firm texture, and mild, slightly sweet flavor when cooked.
This crop thrives in cool to mild climates and prefers fertile, well-drained soils rich in organic matter. Sowing is done from February to April for spring–summer harvests and from August to October for autumn–winter crops. Spacing should be 40–50 cm between plants and 60–70 cm between rows. Harvesting takes place 100–130 days after sowing, when heads are fully developed and firm.
Rich in vitamins C and K, anthocyanins, calcium, and fiber, red cabbage adds vibrant color and nutrition to salads and cooked dishes. The variety shows excellent cold resistance and good storage capability, making it ideal for late-season production.
