White cabbage of the 'Kasatka' variety is a mid-late variety with a period from mass germination to technical maturity of 120–155 days. The leaf rosette is elevated, leaves are of medium size, green in color with a moderate waxy coating, weakly blistered and weakly wavy at the edge. Heads have an inverted-ovate shape, medium density, with whitish pulp when cut. Head mass varies from 1.0 to 3.0 kg, making this variety universal for various purposes.
The 'Kasatka' variety is distinguished by good taste qualities and high juiciness, making it ideal for fresh consumption, pickling, and short-term storage. The cabbage has a dry matter content of about 9.2% and a total sugar content of 5.2%, which contributes to an excellent taste. The outer and inner stalks have medium length, which facilitates processing and cooking of the product.
The commercial yield of the variety is from 5.5 to 6.5 kg per square meter, which corresponds to 427-669 centners per hectare, with a commercial product output of 89-96%. 'Kasatka' cabbage is relatively resistant to bacterial infections and suitable for storage up to 3–4 months, which allows its use in various culinary and technological purposes.
