White Cabbage "Kamienna Glowa"

White cabbage "Stone head".
Ideal for long-term storage and very tasty when fermented!
A late kind, ripening on the 150-160th day. The heads of cabbage are round, light green in color, weighing about 5 kg. Seedlings are planted in open ground before May 30th.
Excellent taste, high content of sugars and vitamins. Suitable for fresh consumption, fermentation, storage.
1.0 g = 250-300 seeds.

Heads of cabbage are fully formed by October. The shape of the head of cabbage is round, slightly flattened on top. Less typical, but also found, is the plano-convex form. The average weight of one head of cabbage is 2-4 kg, and under ideal growing conditions it reaches 5–6 kg.
The rosette of leaves is not too wide - 65-80 cm in diameter (specimens with a rosette up to 100-110 cm are also not uncommon).
The lower leaves are slightly raised. The upper leaves covering the head of cabbage are light green; in cross section it is white. The stalk is small, the veins on the leaves are thin. It is characterized by a dense structure; there are practically no voids between the leaves, so even heads of cabbage that are small in diameter are quite heavy.
From the moment the seedlings are planted in the ground until harvest, 110–125 days pass. If you plant cabbage from seeds, the growing season is 150–160 days.
Productivity of the variety: 8-10 kg/m2 (850–900 centners per hectare).

Advantages and disadvantages of the "Kamienna Glowa" variety:
* Taste qualities. Cabbage can be eaten fresh, used for preparing first and second courses, and stored for the winter. This versatility comes from its high sugar content.
* Dense structure of heads of cabbage.
* Resistant to cracking during ripening.
* Cold resistance.
* Drought resistance (the variety is specially adapted to hot, dry weather).
* Disease resistance (virtually not susceptible to fusarium and rarely affected by rot).
* Transportability (does not lose any of its marketability or consumer qualities when transported over long distances).
* Long shelf life (if storage conditions are observed, the taste will noticeably improve by the end of winter).

- Hard and not too juicy leaves are sometimes noted as a disadvantage. But this is a distinctive feature of all late-ripening cabbage varieties.