Oxheart Cabbage Kalibos is a striking and very beautiful oxheart cabbage variety. This cabbage is red coloured (purple) and has a beautiful pointed shape. The leaves are very tasty, tender, soft and sweet. Oxheart cabbage is usually easier to digest than White Cabbage. The cabbages can weigh up to 1½ kilos each. This mid-early variety needs between 90 - 120 days of harvest to be ready. Oxheart Cabbage Kalibos is a member of the cabbage family ( Brassicaceae) just like: Cauliflower, Kale, Broccoli, Kohlrabi, Mead Cabbage, Palm Cabbage, Romanesco Cauliflower, Ornamental Cabbage, Red Cabbage, Savoy Cabbage, White Cabbage and Brussels sprouts. Oxheart cabbage is a very easy-to-grow vegetable that deserves a place in every kitchen garden and vegetable garden.
Oxheart Cabbage is a very healthy vegetable. Among other things, Oxheart cabbage contains the following vitamins and minerals. Vitamins: A, B1, B2, B3, B5, B6, B11, C, E and K. And the following minerals: calcium, phosphorus, iron, iodine, potassium, copper, magnesium, sodium, selenium and zinc. Also, Oxheart cabbage is high in dietary fibre and low in calories. In short, Oxheart cabbage is a very healthy vegetable. Oxheart cabbage is also a versatile vegetable. Oxheart cabbage can be boiled, baked, stir-fried, steamed, stewed, roasted, braised, prepared in the oven and used raw as raw vegetables, as Kimchi and in salads (coleslaw). Also, Oxheart cabbage can be added to stews, stews, soups, casseroles and to various other dishes. Also, Oxheart cabbage can be stuffed with e.g. minced meat (Oxheart cabbage rolls). Oxheart cabbage tastes delicious in combination with: minced meat, pork, beef, lamb, chicken, tuna, salmon, cream, cheese, eggs, feta, noodles, noodle, pasta, rice, bacon, apple, curry powder, ginger, tofu, lemon, ham, smoked sausage, coconut milk, cashew nuts and garlic. Oxheart cabbage also combines well with other vegetables such as: sweet pepper, red cabbage, cauliflower, broccoli, carrot, Chinese cabbage, rettich, mushrooms, leeks, onion, spring onion, tomatoes, green beans, potatoes and pumpkin. Oxheart cabbage is widely used in Eastern cuisine, Russian cuisine, Polish cuisine etc. Unfortunately, its distinct bright red (purple) colour disappears during cooking. The colour becomes less intense just like red cabbage. Oxheart cabbage can be kept in the fridge for about 1 week. This applies to the whole cabbage; once the Oxheart cabbage is cut, it is best eaten as soon as possible. Hardy annual.
Outdoor sowing: March - May
Germination: 10 - 15 days
Germination temp.: 15 - 20 °C
Sowing depth: ½ - 1 cm
Distance between rows: 15 - 20 cm
Planting distance: 50 - 60 cm
Plant position: sunny - sheltered
Days till harvest: 90 - 120
Sow outdoors from March till May, in a prepared and well-fertilised seedbed. Sow thinly and ½ - 1 cm deep in rows spaced 15 - 20 cm apart. Cover the seeds with a layer of sowing soil. Germination takes 10 - 15 days, depending on temperature. Keep well moist and weed-free. Thin out the seedlings at 10 cm, once they are large enough to handle. As this cabbage can grow very large, it needs a lot of space. Once the seedlings are 15 cm tall, put them in their permanent location and give each plant 50 - 60 cm of space. Provide a sunny, pre-fertilised spot with some shelter from the wind. Also provide well-drained soil.
Protect them well against birds, snails and other pests. Protect the young plants with nets against pigeons. Like all other types of cabbage, Oxheart cabbage needs plenty of water and nutrition while growing. But beware: too much water within a short time can cause the cabbages to crack and later rot. Do not sow and plant cabbage in soil on which cabbages have also grown the previous year.
To prolong harvesting, sow small quantities scattered one after the other. The cabbage can be harvested when the head is firm. Cut off the stem just above the lowest leaves with a knife or remove the whole cabbage using a pitchfork. Oxheart cabbage can be frozen well. Oxheart cabbage can be stored whole in the fridge for about 1 week. Sliced Oxheart cabbage should be eaten as soon as possible.
