RED HEADED CABBAGE

Red-headed red cabbage is a medium-late variety with a period from seedling transplanting to harvest of 120-130 days. Heads are round in shape, red-violet in color, and differ in high density. The mass of one head varies from 2 to 3.5 kg. Plants are characterized by short external and internal stalks, which ensures stability against tipping and ease of harvest.

The variety has high yield – up to 8.5 kg per square meter. Heads are resistant to cracking, which allows them to remain on the root for a long time and be stored until the end of March. Such a feature makes the cabbage convenient for long-term storage and use fresh, as well as for pickling. The taste of the product is noted as excellent, making the variety universal for various culinary purposes.

Red-headed cabbage Red-headed is rich in fiber, which contributes to the prevention of diabetes and excess weight. In addition, the anthocyanins contained in it help to remove radiation from the body and contribute to the health of the vascular system. These useful properties make this variety not only tasty but also a useful product for healthy eating.