Polish red cabbage for summer harvest. Koda is an early Polish red cabbage variety grown for summer harvest – 90–100 days pass from planting the seedlings to harvesting the heads. The heads are round, uniform, dense, weigh 1–1.5 kg and have an intense dark red colour. They are set deep among the leaves on a short stem. The variety is intended for direct consumption – in salads and summer meals straight from the garden bed.

At a glance

• Type: red cabbage, early variety
• Heads: round, dense, 1–1.5 kg, dark red
• Sowing under cover: late February – late March
• Planting out: April – early May
• Harvest: July – August, 90–100 days after planting out
• Position: sunny, fertile soil
• Difficulty: easy – a variety for beginners
• Number of seeds per packet: approx. 600 (2 g)

What makes this variety stand out

Koda is a Polish-bred variety adapted to our climate and valued above all for its uniformity – the heads mature at a similar time and reach a similar size, making harvest planning easier. The leaf colour is deep, dark red and even inside the head, while the structure is dense and juicy. The short stem and round, deeply set heads mean plenty of edible yield from each plant.

As an early variety, Koda produces a crop as early as July, when storage varieties are only just beginning to form heads. The heads taste best fresh – raw or lightly cooked; their colour fades slightly during long cooking, so the variety is recommended for direct consumption rather than processing.

Growing step by step

Sowing (late February – late March, under cover): sow the seeds in trays or modules 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. Sowing in May gives a second, autumn harvest.

Pricking out: seedlings can be pricked out at the first true-leaf stage into 6–8 cm pots or modules. Seedlings are ready to plant out when they have 3–4 pairs of leaves, are compact and have been hardened off outdoors for a week.

Planting out (April – early May): plant deeply, up to the first leaves, at a spacing of 50–60 × 50–60 cm – Koda needs more space than other early cabbages because it forms a broad rosette of outer leaves. The soil should be fertile, rich in humus, with a pH of 6.5–7.5. Cover early plantings with horticultural fleece.

Care: water regularly, especially in June, when the heads begin to form. Fertilise 2–3 times during the season, with a high proportion of potassium, which affects colour intensity. The optimum growing temperature is 15–20°C; mulch during hot weather. Harvest the heads when they are firm, leaving the outer leaves intact.

Uses

Koda is a cabbage for eating raw – ideal for summer slaws, coleslaw, salads with apples and nuts, sandwiches and wraps. It also works well with brief cooking: braised with apple, stir-fried in a wok, or served as a colourful side dish with meat and fish. Its early harvest frees up the bed in August, allowing you to sow a follow-on crop such as pak choi, radishes or spinach. Its uniform yield is also an advantage for allotment gardeners with limited space.

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Specifications