Cabbage Oxylus

Oxylus cabbage is a late-maturing hybrid of head cabbage, distinguished by high yield and excellent storability. The vegetation period ranges from 95 to 110 days, allowing for large, round heads weighing 2 to 3 kg, and up to 4–6 kg under favorable conditions. The cabbage has a deep green color with a grayish tint on the outside and white-yellow inside. This hybrid is suitable for both fresh market use and processing and pickling, making it a versatile product for farmers and processors.

One of the key advantages of Oxylus cabbage is its high resistance to diseases such as fusarium, as well as pests like thrips. Additionally, the plant tolerates adverse weather conditions, ensuring a stable yield even in challenging climatic situations. Thanks to these qualities and its long storage life — up to 12 months — the cabbage retains its quality and taste for an extended period, which is especially important for commercial cultivation and marketing.

Oxylus cabbage is widely used in culinary applications for preparing various dishes, including fresh salads, braised dishes, and traditional preserves such as pickled cabbage. Its high content of vitamins, minerals, and fiber makes this vegetable nutritious and beneficial. Its versatility and reliability in cultivation make the Oxylus hybrid an attractive choice for farmers aiming to obtain a high-quality and consistent yield.