Red-cooked cabbage RED COOK is an early hybrid intended for growing in open ground. This variety features oval heads with a rich red-blue coloration and a mass ranging from 1.5 to 2.0 kg. The head diameter varies between 12–18 cm, and the maturity period is about 70 days after transplanting, allowing for harvest in early summer. The plants have a vigorous growth habit and form heads with a smooth surface and thin leaves, as well as a short stalk, which improves product quality.
One of the key advantages of the variety is its resistance to cracking and vascular bacterial wilt, which helps maintain market appearance and extend storage life. RED COOK boasts high yield, reaching 5.2 kg per square meter, at a recommended planting density of 40–60 thousand plants per hectare with row spacing of 60x60 cm. Such planting density ensures optimal plant development and efficient use of area.
RED COOK cabbage is suitable for industrial production and sale of fresh produce due to good transportability and attractive appearance. Its internal structure is characterized by density and uniformity, making this variety in demand for consumers who value the quality and taste of red-cooked cabbage. It is recommended to grow this hybrid in open ground conditions to obtain stable and high yields.
