Cabbage Pegas

White cabbage 'PEGAS' is a mid-late hybrid developed by K.A. Timiryazev Moscow State Agricultural Academy and the All-Russian Vegetable Research Institute. The plant forms a spreading or semi-erect rosette of leaves 23–37 cm high and 44–92 cm in diameter, with 7 to 18 leaves. Leaves have a medium petiole, lyrate or indistinctly lyrate shape, pale green or light green color with a waxy coating of weak or medium intensity. The leaf margin is wavy, the surface is finely wrinkled, giving the plant a characteristic appearance.

The heads of 'PEGAS' are round, very dense, 12–22 cm high, and weigh 2.7–4.2 kg. The external color is light green, and the head is white in cross-section. The covering leaf is smooth or slightly wrinkled, without anthocyanin. The length of the outer stalk is 8–16 cm, and the inner one is 6–8 cm. The cabbage has excellent taste qualities both fresh and when stewed and pickled. The dry matter content ranges from 7.6% to 10.3%, total sugar from 4.6% to 5.0%, ascorbic acid from 30.2 to 60.0 mg per 100 g of raw material, and protein from 0.8% to 1.3%.

The 'PEGAS' hybrid is recommended for cultivation using industrial technology and is distinguished by high commercial yield, which ranges from 6.6 to 9.5 kg/m², equivalent to 656–949 c/ha, and exceeds the standards of several known varieties. Technical maturity of heads occurs 136–158 days after full germination. The cabbage is resistant to gray mold and black root of seedlings, and has medium resistance to white stem. Thanks to these characteristics, 'PEGAS' is suitable for fresh consumption, pickling, stewing, and short-term storage.