Information On Kaibos Red Cabbage

very close up of purple cabbage on cutting board
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Kalibos cabbages are red cabbages unlike any others. Smaller than other red cabbages, Kalibos matures faster than its cabbage cousins. The leaves don't have that thick stiffness of most regular red cabbages but are sweet and tender, perfect for coleslaw. If you are thinking of planting heirloom cabbage plants, Kaibos red cabbage may be just perfect for you.

Kaibos Red Cabbage Information

Kaibos is an Eastern European red cabbage, with softer leaves that still crunch nicely. As red as any cabbage around, Kalibos is delightful to eat and easy to grow. It's also a lovely vegetable in the garden, very graceful with the shape of a large rose bud. Each long, conical head of Kalibos is about 2 pounds. Mild and sweet, Kalibos keeps well in your pantry, giving you cabbage for autumn and for winter as well. It's excellent chopped or shredded in slaw and it keeps its color when you cook it.

Growing Kaibos Cabbage

Kaibos cabbage is just as easy to grow as any summer cabbage. Sow those Kaibos seeds from March to May in a large garden plot. These cabbage plants are large and spread wide, and the vegetables have large 'guard' leaves. So don't think of planting it in containers or tiny rows. However, a new variety called Kaibos Improved is smaller and will work well for space-limited gardens. Like all summer cabbage, Kaibos is best harvested in late summer or fall. Count about 70 days from the time you transplant seedlings into your garden until the time you pick the mature veggies. If your climate offers only a short growing season, plant these heirloom cabbage seeds indoors in pots to give them a head start. For best results, invest in equipment to provide bottom heat and overhead grow lights. If you take this route, don't forget to "harden off" the seedlings before planting them outside. This means that you want to put the seedlings outdoors for limited periods of time as planting season approaches. You can lengthen the amount of outdoor time each day. Start with a few hours a day, then work up to an overnight stay.

Teo Spengler

Teo Spengler has been gardening for 30 years. She is a docent at the San Francisco Botanical Garden. Her passion is trees, 250 of which she has planted on her land in France.