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Early red cabbage for summer slaws. Haco is an early red cabbage variety intended for fresh consumption. It produces compact, medium-sized heads on a short stem, with violet-red leaves covered in a silvery, waxy bloom. Harvest takes place 95–110 days after transplanting, and the heads do not split even with uneven watering – a reliable, predictable summer cabbage.
Haco is one of the oldest and most proven early red cabbage varieties, cultivated for decades. Its greatest advantage is reliability: the heads develop evenly, are round or slightly elongated, well closed, and have a short inner stem, providing plenty of usable leaf. The strong waxy bloom on the leaves reduces evaporation and helps the plant withstand hot weather.
The heads are not prone to splitting, which is valuable with early cabbages – they can be left in the bed for several extra weeks without rushing the harvest. Haco is primarily intended for fresh use, but heads from later summer sowings can be stored over winter until early spring.
Sowing (late February – late March, under cover): sow the seeds in trays or plug trays at a depth of approx. 1 cm, at a temperature of 18–20°C. Germination takes 4–7 days. After emergence, lower the temperature to 12–16°C and provide plenty of light – the seedlings should be sturdy, not leggy. A second sowing period (May – June) produces an autumn harvest.
Pricking out: seedlings can be pricked out at the first true-leaf stage into 6–8 cm pots or plug trays. Before transplanting, harden off the seedlings for 7–10 days by placing them outdoors during the day.
Transplanting (April – early May): plant out seedlings at the 3–4 leaf stage (after 5–6 weeks), deeply, up to the first leaves, with spacing of 40 × 40 cm. The soil should be fertile, humus-rich and moist, with a pH of 6.5–7.5, preferably limed in autumn. It is worth covering early plantings with horticultural fleece.
Care: water regularly and abundantly – cabbage needs plenty of water while the heads are forming. Fertilize 2–3 times during the season, with an emphasis on potassium, which enhances leaf colour. Weed and earth up lightly. Cut the heads when they are hard and firm, leaving several outer leaves.
Haco is a cabbage for eating raw – for classic red cabbage slaw with apple, coleslaw, and as a crunchy addition to sandwiches and tacos. It also works well braised with apples and vinegar German-style, in soups, and as a colourful accompaniment to meat. Brief fermentation of young red cabbage produces striking pink sauerkraut. The early harvest frees the bed in August for catch crops.
Red cabbage develops its best colour when it has plenty of potassium and sunlight – in potassium-poor soils, the leaves are greener rather than purple. Top-dress the plants with wood ash or potassium sulfate in June. When cooking, add a little vinegar or lemon juice to the water: without it, the cabbage turns bluish; with it, it retains a deep ruby colour.
| Botanical name | Brassica oleracea var. capitata f. rubra |
|---|---|
| Variety | Haco |
| Head colour | violet-red |
| Position | sunny, fertile and moist soil |
| Seasonality | biennial plant (grown as an annual) |
| Sowing period | late February – late March (under cover) |
| Transplanting period | April – early May |
| Harvest period | June – August |
| Spacing | 40 × 40 cm |
| Net weight | 2.00 g (~600 seeds) |
| Series | Traditional |
| Producer | W. Legutko |
| EAN code | 5903837437306 |
W. Legutko
Brassica oleracea var. capitata f. rubra
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