Brassica oleracea (Red cabbage) Kalibos – The heart-shaped red cabbage full of flavor and color

Brassica oleracea var. capitata f. rubra, better known as red cabbage, is a classic vegetable with a rich history in European cuisine. The Kalibos variety, however, is anything but classic—this unique cabbage combines the tenderness of pointed cabbage with the deep color and full flavor of red cabbage. The result is a unique, heart-shaped cabbage with a delicious, sweet bite and a beautiful purple sheen.

A cross between pointed cabbage and red cabbage

Kalibos is a specially selected hybrid that combines the best qualities of two cabbage varieties. It originated from a cross between red cabbage and pointed cabbage, giving it a distinctive conical or heart-shaped body and milder, softer leaves than traditional round red cabbage.

The leaves of the Kalibos are thinner, crisp, and easy to slice, making it ideal for both raw and cooked dishes. Its color ranges from deep purple-red to wine red, with an attractive sheen that visually enhances any dish. This cabbage is not only a culinary asset but also a jewel in the vegetable garden thanks to its compact growth and decorative leaf structure.

Growing and caring for Kalibos red cabbage

Growing Brassica oleracea (Red cabbage) Kalibos is easy and rewarding. Sow from March to May, either under glass or in seedbeds. After a few weeks, the seedlings can be planted out approximately 40 x 50 cm apart. Kalibos prefers a sunny location and fertile, moist, but well-drained soil.

Regular watering is important, especially during dry spells, to promote even growth and prevent the cabbages from splitting. A layer of compost mulch helps retain moisture and enrich the soil.

Kalibos grows relatively quickly and is usually ready for harvest after about 80 to 100 days, usually from July to October. Unlike many traditional red cabbages, Kalibos is less prone to cracking and therefore ideal for both summer and early autumn cultivation.

Taste and culinary applications

Kalibos red cabbage is known for its mild, sweet flavor and crunchy texture. It's particularly well-suited for raw consumption—for example, in colorful salads, coleslaw, or as a refreshing addition to sandwiches. Thanks to its tender leaf structure, it doesn't require long cooking times and retains its beautiful purple color even after cooking.

Boiled, stewed, or stir-fried, its full aroma truly shines. It pairs beautifully with apple, onion, nuts, balsamic vinegar, and mild herbs like thyme or caraway. Moreover, it's rich in vitamins C, K, and antioxidants, making it not only delicious but also exceptionally healthy.

An additional advantage of Kalibos is that it keeps well after harvest – provided it is kept cool and dry – making it a practical choice for winter storage.

A colorful addition to the vegetable garden

Brassica oleracea (Red cabbage) Kalibos is not only functional but also visually appealing. Its compact growth makes it suitable for small gardens or raised beds, and its intense purple color provides a beautiful contrast to the green leaves of other cabbage varieties.

This variety is also highly resistant to changing weather conditions and less susceptible to diseases than many traditional cabbages. For those who garden organically or strive for sustainable cultivation methods, Kalibos is an excellent choice: it grows vigorously, is productive, and requires little maintenance.

Summary of benefits

• Variety: Brassica oleracea var. capitata f. rubra – Kalibos

• Characteristics: Heart-shaped, purple-red cabbage with a soft structure

• Taste: Sweet, mild and crunchy

• Cultivation: Fast growing, resistant and suitable for summer and autumn cultivation.

• Uses: Delicious raw or cooked

• Nutritional value: Rich in vitamins, minerals and antioxidants

• Appearance: Decorative purple leaves, compact growing

Whether you garden for flavor, health, or aesthetics, Kalibos red cabbage offers it all – a delicious, versatile, and colorful cabbage that should be a staple in any vegetable garden.