Organic Red Cabbage: Kalibos. Brassica oleracea.
Kalibos is a pointed cabbage with loose filling leaves and a short stalk. Tender leaves have a mild-sweet aroma which is good raw.
This species has been awarded ‘old variety’ status by ProSpeciesRara. ProSpeciesRara are a not-for-profit Swiss organisation dedicated to the preservation of the genetic diversity of plants and animals.
How to grow:
Start summer/autumn cabbages undercover in February to May undercover in modules, plant out when large enough, up to 45cms apart. Or start outside in a well prepared seed bed April to June. Mulch with well rotted farmyard manure or compost, it likes fertile loamy soil. Harvest before first frosts. After a growing period of 3 – 4 months heads weighing approx. 2kg can be harvested. Eat fresh.
Keep slugs and pigeons off them especially when small. A fake bird of prey, especially the kite type can work well for pigeons. The cabbage butterflies will love them come July/August, so covering with enviromesh, or something like it will save you picking off many little caterpillars.
Favourite ways to eat them:
Eat fresh, steam or boil until tender, don’t overcook. Really tasty as part of a stir fry cabbages take on an almost nutty flavour. There’s a receipe for red cabbage, beetroot and red onion, sauteed with honey, basamic vinegar and stock.
Cabbage was most likely domesticated in Europe about 3,000 years ago from its crop wild relatives Brassica oleraceae.
Avg contents: 75 seeds.
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