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The sweetest of the red cabbages. Kalibos is a mid-to-late red cabbage variety with distinctive, conical heads and purplish-red leaves, renowned for its exceptional flavour—sweet and mild, without the typical astringency of red cabbage. The heads weigh 1–1.5 kg and mature 105–120 days after transplanting. The variety is intended for fresh consumption and short-term storage.
Kalibos is an old variety from Czechoslovakia that has achieved cult status among gardeners—not because of its appearance, although its pointed, deep-purple heads are certainly unusual, but above all because of its flavour. The leaves are thinner and more delicate than those of round red cabbages, juicy, crisp and distinctly sweet, without bitterness. In taste tests, Kalibos regularly outperforms commercial varieties.
Its conical shape is inherited from pointed cabbage varieties such as the green Filderkraut. The heads are firm and well closed, with a small core. This is a mid-to-late variety: transplanted in May, it matures in September and October, and the harvested heads can be stored in cool conditions for several weeks. It is not a variety for long-term storage, but in return it delivers a quality unmatched by any storage cabbage.
Sowing (March–April, 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 occurs after 4–7 days. After emergence, grow the seedlings in cool (12–16°C), bright conditions. You can also sow directly in the permanent position in April, placing 2–3 seeds per spot and leaving the strongest seedling.
Pricking out: prick out seedlings from trays at the first true-leaf stage into 7–8 cm pots. Seedlings are ready for transplanting when they have 4–5 leaves, have been hardened off and are approx. 6 weeks old.
Transplanting (May): plant deeply, up to the first leaves, at a spacing of 40–50 × 40–50 cm, in a sunny position. The soil should be fertile, rich in humus and consistently moist, with a pH of 6.5–7.5. Kalibos thrives in a bed manured the previous autumn and alongside marigolds, which help repel pests.
Care: water evenly throughout the season, especially in August when the heads are forming. Fertilize 2–3 times, with a high proportion of potassium (for colour and sweetness). Horticultural fleece or insect netting protects against cabbage white butterflies and cabbage root flies. Harvest when the heads are firm, usually in September and October—light frosts further improve the flavour.
Kalibos is made for eating raw—in slaws and salads, or finely shredded as a topping for burgers and tacos, where its sweetness and crispness make all the difference. It is also delicious braised with apple, onion and a little vinegar, roasted in wedges and used in soups. Young heads can also be fermented—fermented red cabbage made with Kalibos has a beautiful pink colour and mild flavour. The autumn harvest allows the heads to be stored in a cellar for several weeks.
Kalibos has thinner outer leaves than commercial varieties, and the heads may split if watering is uneven. If heavy rain is forecast after a dry spell, gently twist the head in the soil or cut through some of the roots on one side with a spade—this will limit sudden water uptake. Mature heads should not be left in the bed for too long: cut them when firm and move them to a cool place.
| Latin name | Brassica oleracea var. capitata f. rubra |
|---|---|
| Variety | Kalibos |
| Head colour | purplish-red |
| Position | sunny, fertile and moist soil |
| Seasonality | biennial plant (grown as an annual) |
| Sowing time | March–April (under cover or directly in the permanent position) |
| Transplanting time | May |
| Harvest time | September–October |
| Spacing | 40–50 × 40–50 cm |
| Net weight | 0.50 g (~150 seeds) |
| Series | Traditional |
| Producer | W. Legutko |
| EAN code | 5903837437962 |
W. Legutko
Brassica oleracea var. capitata f. rubra
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