Petrovna is an early-maturing cabbage variety with a period from sowing to maturity of about 75-110 days. The heads are round in shape, of medium density, weighing from 1 to 1.4 kg, with a short outer stalk. The leaves are blistered, thin, tender and juicy, distinguished by a sweeter taste compared to regular white cabbage, and their color on the cut has a slight yellowish tint.
This variety is rich in vitamins C, B1, PP, carotene, as well as mineral substances such as potassium, magnesium, calcium, iron and phosphorus. Thanks to its taste qualities and nutritional properties, cabbage Petrovna is widely used fresh for making salads and cold appetizers, as well as in cooking for soups, stewing, casseroles, stuffed cabbage rolls and fillings for pies, croissants and blinis.
Agronomy of cultivation includes sowing for seedlings in mid-March with transplanting after 7-10 days and transplanting into open ground at the end of April according to the scheme 35x50 cm. Care for the plants consists of regular watering, weeding, loosening and feeding with complex fertilizers ensuring necessary nutrition. To preserve the white color and density of heads, shading is recommended — breaking or tying two leaves over the head. In southern regions, direct sowing of seeds into open ground is possible.
