Instant Pickled Cabbage - 7 Easy Recipes

Hello everyone!

Just recently, we have already analyzed two methods of cooking cabbage - pickling and pickling. But despite this, I want to come back again and collect another collection for you. Let's talk about fermentation options for this crispy vegetable. Believe me, there are a lot of them. We will analyze the most popular and demanded among hostesses.

In general, sauerkraut is appreciated for its composition. One head of cabbage contains so many vitamins that they simply cannot be counted. Just like the leavening method takes place without additional processing. This means that all the beneficial properties will be preserved even during its preparation. That is why such a snack should be present on all tables. Moreover, in the winter season.

Another plus of this wonderful food. That despite the fact that it can be consumed fresh. It can be used to make amazing soups such as borscht and cabbage soup. Or maybe you decide to stew it with fresh minced meat, it will turn out to be no worse. Or bake a fresh pie for dinner. There are a lot of options for its use, the choice is yours.

Do you know how the leavening process takes place? Everything is elementary, no additives and all kinds of chemistry. It's all about natural fermentation. During which acid is released. She then contributes to long storage. And also inhibits the growth and appearance of pathogenic bacteria, by the way, E. coli can be attributed to them.

Botanical description of the plant

Is cabbage perennial or not? All types of cabbage are biennial plants, only Peking cabbage and cauliflower are annuals.

In addition, cabbage belongs to the dicotyledonous class of plants.

What kind of plant is this and what are the characteristics of the vegetable:

How many chromosomes does cabbage have? The cells of this plant contain 9 pairs of chromosomes (2n = 18).
Cabbage leaves are large, rounded, with large veins, forming a rosette.
What is the structure of the flower of this plant? Cabbage flowers are yellow or white, collected in an inflorescence in the form of a brush. Formula of cabbage flower: CH2 + 2L4T2 + 4P (2).
Fruits in the form of pods up to 15 cm long with small dark brown seeds.
The root system is powerful, branched.

Decorative species - garden decoration

Ornamental cabbage, green, yellow, white, purple with various shades and color combinations, is a worthy decoration of the most exquisite flower beds. This variety of cabbage is used for the autumn decoration of the site, when most flowers have already ended their growing season.

An interesting feature is the fact that autumn frosts do not destroy plants, but make them brighter and more expressive.

The State Register of Breeding Achievements includes 12 varieties of this plant with a description of not only decorative properties, but also nutritional value. It turns out that salads can be made from ornamental cabbage, its leaves are pickled and frozen. They taste a little bitter, have a rough structure, but are extremely rich in nutrients. For example, selenium - an element that regulates the immune system. In the greens of ornamental cabbage, it is three times more than in other species.

Fresh leaves of this culture can be kept all winter long. To do this, it is enough to dig up a plant bush in the fall and transplant it into a large container.Ornamental cabbage will decorate your room and its fresh greenery will always be at hand.

Photo gallery: ornamental cabbage on personal plots

Reproduction of ornamental cabbage - this spectacular two-year-old plant is carried out by seeds, which can be purchased on the market or in a specialized store

Ornamental cabbage grows well in large flowerpots or pots

For transplanting, ornamental cabbage is dug up with a lump of earth and transferred to a new place

Ornamental cabbage is a cold-resistant plant, does not suffer from spring-autumn temperature changes

Experienced gardeners recommend planting ornamental cabbage seedlings first on inconspicuous beds and then moving them to a flower bed only when the flower reaches its maximum beauty

With the help of ornamental cabbage, beautiful hanging and vertical flower beds are easily created.

Using a variety of shrubs, perennials and ornamental cabbage, you can create a variety of amazing compositions.

Ornamental cabbage is not afraid of the cold, the plant will delight the eye even at -10 ⁰С, while only increasing the color intensity

Photo

Next, you can see a photo of the flowers and the head of the plant:

Sauerkraut with beets in Caucasian style

The recipe about which I will tell you now is simply amazing. You probably know yourself that Caucasians are a loving people, something spicy. That is why hot pepper will be included in our workpiece. And for a more interesting taste, we will add beets. It will color our cabbage red and give it a wonderful flavor.

We will need:

Calculation for a can of 2 liters

cabbage - 1-1.2 kg.
fresh beets (peeled) -200 gr.
garlic - 2 heads
hot pepper - 1 pod

Brine:

water - 1 liter
pickling salt - 2 tablespoons

Preparation:

1. Divide the peeled head of cabbage into two equal parts, remove the stump from both sides. Then cut the cabbage into small cubes.

2. Peel the beets. Cut into plates, but not quite thick. On average, the thickness of one is 3-5 mm.

3. Rinse hot pepper and cut into small pieces.

4. Now we proceed to the process of placing all the products in the jar. For this we take a 2 liter glass container. On the bottom we put beets, chopped garlic and hot pepper. Next we put chopped cabbage. Thus, we fill the entire jar.

Let's start preparing the brine. Pour the required amount of salt into cold boiled water. Mix everything thoroughly until the bulk ingredient is completely dissolved.

5. Fill a jar of vegetables with the prepared brine.

We put a heavy press on top, making it from scrap materials.

Place a pallet or deep dish under the glass container. So that in the event of a leak of juice, it does not drain onto the table. We keep the cabbage in this state for 6 days.

After the expiration of time, we remove the press. We cover the jar with a lid and put it in the refrigerator.

This sauerkraut with beets goes well with any kind of potatoes.

Biological features

This plant has the following features:

Cabbage is cold resistant. Seeds germinate at a temperature of 2-3 C. The optimum temperature for growing is 16-18 ° C.
Important! At temperatures above + 25 ° C, the heads of cabbage stop growing and shed their lower leaves.
Cabbage is a light-loving plant, the slightest shading causes a strong elongation of the stem and weakens immunity to diseases. It is very important to create good lighting conditions, to plant seedlings at a great distance from each other, not to plant near trees.
Cabbage needs a lot of moisture. The highest productivity of cabbage is provided with soil moisture content of 75-80%.Cabbage is especially sensitive to a lack of moisture after planting seedlings in open ground.
Cabbage grows well on soils of various compositions, except for clay, peat, sandy and acidic soils, which contain a small amount of organic matter.
The most favorable are loamy soils that retain water well.
For a high yield, cabbage needs a lot of nutrients, especially nitrogen, phosphorus and potassium. During the seedling period, cabbage needs nitrogen. During the period of head formation, cabbage consumes more potassium.

Kohlrabi

The name of this variety of cabbage consists of two German words: koil - cabbage and ribe - turnip. Its stem plant really is somewhat reminiscent of a turnip. The plant itself is compact, consisting of a root, a thickened stem and a small number of elongated and upwardly directed leaves. The State Register of Breeding Achievements recommends about 30 varieties of vegetables for growing on the territory of the Russian Federation. They differ in terms of ripening (from early to late ripening), fruit weight (from 0.3 to 3 kg), skin color (from white to dark purple).

Among kohlrabi there are varieties with green, yellow, snow-white and purple colors.

Kohlrabi, like other varieties of cabbage, is grown by sowing seeds in the ground or through seedlings. It does not impose special requirements for care, with the exception of the air permeability of the soil. Only in loose soil do tender and juicy stems ripen, but if they are not removed in time, the pulp can become coarse, become fibrous.

Kohlrabi will grow in soils of any composition, except for acidic and depleted soils, on which the stems grow coarse-fibered and tough

The taste of the vegetable resembles a cabbage stump, but without bitterness. The stem plant contains a number of vitamins, a lot of potassium and calcium, fructose and glucose. This type of cabbage is recommended for diabetics. It is versatile in use. Delicious mashed soups are prepared from kohlrabi, the fruit can be stuffed, pickled, added to salads. The stem plant is perfectly stored in a dry and cool room.

Video: how best to eat kohlrabi

Benefit and harm

All types of cabbage contain a lot of nutrients. These are vitamins of various groups, macro- and microelements, minerals. The benefits of eating this vegetable have been proven by nutritionists and doctors. Moreover, cabbage is shown not only raw, but also stewed and boiled.

Despite the whole range of useful properties, there are also contraindications. Basically, they relate to various diseases.

List of diseases when cabbage will harm: all diseases of the gastrointestinal tract. Special:

increased acidity of the stomach;
intestinal cramps;
ulcer;
kidney disease of all varieties;
high blood pressure;
period after operations;
with problems with the respiratory system.

When white cabbage is allowed, but with restrictions:

with strong belching;
with hypertension;
with diseases of the pancreas;
with diseases of the thyroid gland.

Fetus. Despite the unconditional benefits of cabbage, the fruit can not always be eaten in case of intestinal irritation, kidney and liver problems. If health problems are regularly observed, then you can not eat cabbage in its pure, unprocessed form. This vegetable should not be abused, as cabbage promotes the secretion of gastric juice.
The juice. Cabbage juice is indispensable for colds. It can be mixed with lingonberries. The brine is recommended for everyone who has vitamin deficiency. But cabbage juice is not recommended for people suffering from ulcers, colitis, kidney problems.
Leaves. The leaves are recommended not only for consumption, but also as compresses. Applying a cabbage leaf with honey to the chest with lactostasis is considered effective in traditional medicine.In general, during lactation, the use of cabbage should be limited, since it affects the work of the gastrointestinal tract, and how well the lactation process will proceed depends on its normal functioning.

Varieties of cabbage

13 types of cabbage are cultivated in the Russian Federation. This is evidenced by the State Register of Breeding Achievements Permitted for Use in the Russian Federation. Each species is classified into different varieties. In Russia, cabbage forms are mainly common, but gradually other varieties are becoming popular.

The most common type is white cabbage

White cabbage is the most common, popular and widely available variety of culture in our latitudes. Its prevalence is evidenced by a large number of varieties presented in the State Register - more than 400. All of them have the main characteristic feature - a rounded and large fruit, which is formed from the leaves in the center of the rosette.

Due to its composition, the white-headed beauty, with regular use, helps to prevent diseases of the gastrointestinal tract, kidneys, heart, and normalizes sleep

The color of a white cabbage fork ranges from almost white to dark green. The vegetable is rich in B vitamins, carotene, ascorbic acid, fructose, fiber, potassium, calcium and a whole range of useful elements. The varieties differ in terms of ripening, almost all tolerate low temperatures well, but are demanding on the nutritional value and moisture of the soil.

White cabbage is versatile in use. It can be eaten raw, stewed, boiled, baked, fermented, pickled. There are traditional dishes that cannot be cooked without cabbage - cabbage soup and borscht. Late varieties keep well, which allows you to extend the consumption of fresh, nutritious vegetables.

When eaten fresh, white cabbage is an excellent source of ascorbic acid, and this makes the vegetable an excellent means of combating winter vitamin deficiency.

Fresh juice from white cabbage promotes the healing of stomach and duodenal wounds, as it contains antiulcer vitamin U.

Red cabbage

Red cabbage is the closest relative of white cabbage and differs from it only in color. The forks have a red-purple color, both outside and inside. Only the veins and the head stalk are white. Cabbage has such an unusual color due to a special pigment - cyanidin.

Red cabbage was bred by breeders of Western Europe in the 16th century, came to Russia in the 17th century under the name "blue cabbage"

For the formation of pigment, the vegetable needs good illumination. In the shade, the leaves lose their color, forks are poorly formed. In addition to light, red cabbage makes high demands on the nutritional value and moisture content of the soil. But the culture tolerates low temperatures well.

Red cabbage has very dense heads of cabbage, which are perfectly stored until spring.

More than 40 varieties of this species are registered in the State Register of Breeding Achievements. They differ in terms of ripening (from early maturing to late), yield, shade of leaf color. Red cabbage is used primarily fresh for the preparation of vitamin salads. This variety has certain disadvantages:

coarser leaves compared to white cabbage;
unappetizing, brown-gray appearance after heat treatment.

But there are much more positive qualities:

it is stored for a long time,
does not lose its attractive color when pickling and pickling;
regular consumption of red cabbage normalizes the pressure and acidity of the stomach, strengthens the walls of blood vessels, improves metabolism;
Red cabbage is much richer than white cabbage in the amount of vitamin C (almost 2 times), carotene (almost 4 times).

When pickling red cabbage, you can use bay leaves, black pepper, cloves and even cinnamon, which interestingly complements the taste and aroma of the vegetable.

Savoy beauty

If white cabbage is often called a lady in the cabbage family, then the Savoyard gardeners were called an aristocrat. Her almost perfectly round head has a corrugated dark green cape of curly blistery leaves with white veins. It is unusually beautiful, therefore it is often used not only to obtain forks, but also to decorate a personal plot.

Because of their corrugation, heads of Savoy cabbage are rather loose and light in weight.

Savoy cabbage has long taken root in European gardens, but in Russia it has not yet gained its well-deserved popularity.

Savoy cabbage is grown in the same way as white cabbage. It is frost-resistant, not afraid of drought. It should be noted that pests are not very fond of corrugated cabbage leaves.

Selective harvesting of early Savoy cabbage varieties begins in July, and late varieties in October.

In addition to its attractive appearance, Savoy cabbage has a rich composition, which makes it indispensable in the dietary diet. The taste of leaves and head of cabbage is very delicate, slightly sweet. The culture is great for cooking cabbage soup, salads, cabbage pies. Due to its friability, the head of the vegetable is easily disassembled, so cooking cabbage rolls in Savoy cabbage leaves is simple, they turn out to be tender and juicy.

Savoyard has very delicate leaves, so they make excellent cabbage rolls.

Brussels sprouts

This variety can be called the rarest cabbage in our gardens. It is quite exotic: on a long stem, miniature bright green heads of 4–5 cm in size are formed. Up to 40 cocks can ripen on one plant.

The stem of Brussels sprouts up to 60 cm high is entirely covered with mini-heads the size of a walnut

The culture is distinguished by a long growing season. Even with early sowing of seeds, the crop does not ripen until the end of September. The ideal conditions for Brussels are long, cool summers and moderate humidity. This variety of cabbage has some growing characteristics:

it cannot be huddled, since the largest heads of cabbage are tied up near the ground, at the bottom of the stem;
tall varieties of plants need support;
Brussels sprouts cannot stand thickened plantings;
so that the coots grow larger, the top of the plant is pinched and the leaves are cut off.

The most delicious are the heads of Brussels sprouts, which are still closed, but have already reached the desired size

Despite its late maturity, Brussels sprouts have many advantages:

frost resistance;
undemanding care;
contain much more amino acids and vitamins than white cabbage;
excellent preservation;
versatility in use. Heads of cabbage are put in salads, they can be fried, added to soups, stewed, frozen.

Brussels sprouts have a spicy nutty flavor, which is due to the content of mustard oils in it.

What are the varieties?

Varieties of classic white cabbage differ mainly by different ripening periods, the size of the heads. When choosing a variety, you must first of all pay attention to the purpose of cabbage: to get early products and fresh food or for storage and fermentation.

Early ripe varieties of cabbage:

June;
"Kazachok";
"Malachites";
"Points";
"Transfer";
"Stakhanovka".

Mid-season:

"Belarus";
"Golden Hectare";
"Hope";
Sibirochka;
"Glory";
"Early Ripe".

Medium late varieties of cabbage:

"Krautkaiser";
“Krau;
"Gift";
Rusinovka;
"Harvest";
"The final".

Late varieties:

"Amager";
"Kolobok";
"Creumont";
"Lezhky";
"Kharkovskaya winter";
"Extra".

Very tasty cabbage for the winter without pickle

An especially tasty meal for the winter is prepared in its own juice. This option is no less tasty than the previous one.This is not for everybody. I am more than sure that there will be a person for each option. Someone prefers to ferment cabbage in brine, and some do not want to perform additional manipulations.

I bring to your attention a wonderful video, with step-by-step instructions for cooking. Where each step will be detailed. And the cabbage fermented according to this recipe turns out to be extremely tasty and crispy.

Mmm, it turned out quite appetizing, and most importantly delicious. And everything is described in such detail. Many thanks to the author of the video, and we continue our selection of sauerkraut.

Growing

When growing cabbage, you need to pay attention to a number of circumstances:

Before planting, the seeds must be placed in boiling water and then dried.
They need to be planted in a special soil in a box.
When the seedlings are 20 days old, transplant each plant into a separate container. Small seedling cups with a diameter of 5 and a height of 6 cm are suitable.
Young cabbage is planted in open ground from April 25 to May 5.
Cabbage needs constant and abundant watering. If it's too hot and dry outside, water two or three times a day.
In wet weather, slugs become the main pest of cabbage. They can be dealt with with chemicals and folk remedies.

Kale

In Russia, 6 varieties of fodder cabbage are grown, but only one is registered in the State Register of Breeding Achievements - Vekha. It is a plant consisting of a powerful and succulent stem that can reach a height of 2 m and large, ovoid elongated leaves. Their color can be just green or have a purple tint.

Due to its powerful root system, cabbage can tolerate short-term drought.

The nutritional value of this variety of cabbage is very high: it surpasses all fodder root crops and corn in nutritional value, and can be equated to an oat mixture. The culture is in demand in various branches of animal husbandry: it is eaten with pleasure by cattle, pigs, chickens and ducks.

The vegetable is unpretentious in cultivation, it tolerates frost well. Heat and excessive dryness of the soil can halt its growth. The main crop growth occurs in autumn, and given that an adult plant can easily endure frosts down to -10 degrees, it can be harvested in November, that is, the consumption of green fodder by livestock can be prolonged for a long time.

The crop yield is very high - up to 800 kg per one hundred square meters.

List of dishes that can be prepared

You can cook a lot of healthy and tasty dishes from ordinary cabbage.

Soups:
cabbage soup;
borscht;
with dumplings;
with pasta and stew;
puree soup.
Stews:
with chicken;
with canned food;
with zucchini;
with carrots and tomatoes.
Pies: small pies with cabbage or big "skits".
Salads:
with meat and peas;
the vinaigrette.

Cabbage is good as a side dish; it is useful sauerkraut along with lingonberries. Cabbage soup is healthy and suitable as food for children.

Amazing pickled cabbage recipe in brine

The leavening methods can be completely different. We'll look at several options today. In one of them we will cook sauerkraut in brine. It will take a little longer to prepare it. The most important thing is what you get as a result. I assure everyone will be satisfied.

Another plus of the brine is that the cabbage ferments in it much faster. This is me versus my own juice.

We will need:

cabbage - 2.5 kg.
carrots - 3 pcs.
garlic - 3-4 cloves
granulated sugar - 1 glass
salt - 2 tablespoons (no slide)
sunflower oil - 1 glass
vinegar 9% - 1 glass
water - 1 l.
bay leaf - 2-3 pcs.
black peppercorns - 6-8 pcs.

Preparation:

1. We clean the cabbage from the upper leaves and stumps. Then cut into strips or pass through a combine.We do the same with carrots.

Then we mix two chopped vegetables. It is advisable to do this in a bulky dish, or use a regular table. The main thing is to make sure that nothing bothers you.

We also add peeled garlic cloves to this. In order not to waste time, you can simply pass it through the press. We mix everything neatly, but we do not wrinkle it, but just lift and release it airily. Do not forget to season the vegetable mass with bay leaves and black pepper.

2. Let's take up the preparation of the brine. Pour the necessary amount of water into a small saucepan and set on fire. We pour salt and granulated sugar here. We boil the liquid mass until the bulk ingredients are completely dissolved.

Then pour in vegetable oil and bring everything to a boil.

3. Add the finished brine with food vinegar and fill in our chopped vegetables.

Cover with a clean plate of suitable diameter. Our task is to take one so that it fits snugly against the vegetable mass. And already on top of the glassware we put something heavy. In our case, this is a heavy water bottle.

We leave in this state for 5-6 hours. After this time, the cabbage can be served without any dressing. Since the brine contains vegetable oil, which is initially considered a dressing.

Myths and facts

If there is cabbage, then the chest will be larger. Eating cabbage cannot affect breast size, because the size of the breast is genetically laid down. But cabbage is really good for breast health.
Cabbage has more calcium than milk. The coefficient of absorption of calcium by the human body from dairy products is 32%, from cabbage can reach 65%.
Cabbage contains anti-cancer agents. Cabbage can be a cancer prevention tool because contains glucocinolates, which promote the appearance of bioactive compounds that stimulate a family of enzymes that remove carcinogens.

Inflorescence instead of head

Broccoli, cauliflower - the name is familiar to everyone. In some ways they are similar, but there are differences.

Cauliflower

Cauliflower in popularity can be put in second place after white cabbage. She has a thick branched stem, around which dense numerous inflorescences are formed. Most often they are white or yellowish-creamy. Recently, many new varieties have been bred, which have different colors: pink, purple and even orange.

Nowadays, cauliflower is widespread and cultivated throughout Europe, in South and North America, China and Japan.

The State Register of Breeding Achievements recommends more than 150 varieties of this variety for growing. Among the variety offered, you can choose varieties that are suitable in terms of ripening, yield and care characteristics. When growing cauliflower, the following nuances must be taken into account:

the plant loves fertile soil;
cabbage heads should be shaded. When exposed to direct sunlight, the inflorescences can get burned, which will lead to the appearance of brown spots;
cabbage is frost-resistant, but does not tie inflorescences at temperatures below +10 degrees;
the plant does not tolerate heat and drought;
overexposed heads on the beds become loose and tasteless.

Cauliflower is rich in protein, potassium, calcium, iron, phosphorus, and a number of vitamins. It is known for its hypoallergenic and dietary qualities, therefore it is recommended even for the first feeding of infants. In cooking, cauliflower is used both as an independent dish and in combination with other vegetables. It can be fried, boiled, baked, pickled, frozen and even salted.

Rosy, fragrant, crispy on the outside and tender on the inside, fried cauliflower in a cheese breading is impossible not to fall in love with!

When preparing cauliflower dishes, it should be borne in mind that with prolonged heat treatment, the vegetable loses some of its beneficial properties.

Picturesque Romanesco

Romanesco is a type of cauliflower.This is an interesting and unusual form, which is distinguished by its softness and tenderness of texture and taste, as well as decorativeness. Romanesco buds are arranged in a spiral and form pointed inflorescences.

Romanesco cabbage (Italian romanesco - roman cabbage) - is the result of breeding experiments on crossing cauliflower and broccoli

Romanesco taste is pleasant, creamy nutty without bitterness. Like ordinary cauliflower, it can be stewed, fried, pickled. Due to its exquisite shape, the vegetable is often used to decorate dishes.

Video: Romanesco cabbage is a super food you haven't tried

Healthy broccoli

Recently, gardeners are increasingly planting this type of cabbage on their plots. The growing popularity is due to the unpretentiousness of the culture to growing conditions and a rich set of nutrients. It can be planted early, since broccoli easily tolerates cold snaps, it is undemanding to watering and soil fertility. In the first year, a large number of peduncles with dense groups of small buds at the ends are formed on the thick central trunk of broccoli. Together, the peduncles make up a small loose head. Overgrown broccoli inflorescences can have a green color and its shades, there are varieties with purple and white buds.

In appearance, broccoli is similar to cauliflower, but at the same time, the forming heads are most often pronounced green and small in size.

The broccoli head is cut off when it reaches a diameter of 10–17 cm and the buds do not begin to develop into flowers. When cut correctly (at the base above the leaves), new inflorescences will begin to develop from the lateral buds. They will not grow as large as the central head, but they will not yield to it in taste and useful properties. Thus, the fruiting of broccoli can be extended over several months.

The yellow color of broccoli buds is an indication that the cabbage is overripe and not suitable for human consumption.

The broccoli must be harvested before the green buds open and turn into yellow flowers.

Broccoli has a high content of useful elements: vitamins, minerals, protein and fiber. The use of a vegetable has a beneficial effect on the body's performance, it has an antioxidant effect, helps to eliminate toxins.

It is not recommended to store freshly cut cabbage heads for a long time - they quickly lose their usefulness. Freezing vegetables helps to preserve vitamins and other useful elements.

Broccoli does not need to be cooked for a long time. It is steamed or blanched. This type of cabbage is used in salads, soups, casseroles, vegetable stews, and can be canned with rice and other vegetables.

Fried broccoli in batter is not only very tasty, but also looks very impressive.

Broccoli is one of the best dietary foods: 100 g of a vegetable contains only 34 kcal.

Broccoli

In terms of its external characteristics, the product differs little from cauliflower, but the inflorescences of the vegetable have a rich green tint. Most gardeners try to grow this type of cabbage on their site, because broccoli is famous for its unpretentiousness and frost resistance - the vegetable does not lose its valuable qualities even at a temperature of -7 degrees.

Unlike other varieties of cabbage, broccoli is undemanding to soil fertility, but this does not mean that there is no need to fertilize cabbage. She still needs feeding. It is necessary to water the vegetable regularly and often, especially at the moment when the heads begin to ripen. In hot weather, it would be good to put several containers of water in the garden to maintain high humidity.

Due to the lack of features of agricultural technology, the vegetable has no drawbacks.

Planting broccoli seedlings

Broccoli prefers a cool climate

Cut off the inflorescences when they reach a diameter of 15 cm

From what queen cells of a vegetable is it useless to collect them and why?

Attention!

When selecting seeds for obtaining queen cells, you should pay attention to whether the variety is hybrid.

Cabbage grown from varietal seeds is characterized by stable traits that were bred as a result of long-term selection. Such seeds retain all their qualities after repeated cultivation.

Hybrid varieties appear as a result of a single crossing of two or more selected, suitable parental forms. Depending on the task at hand, the created hybrids have:

increased frost resistance;
disease resistance;
larger heads of cabbage or extended shelf life.

However, all these properties are inherent only in the first year harvest. Seeds collected from a hybrid lose all these qualities in the second year. A plant obtained from such seeds does not have improved hybrid properties.

In this way, obtaining hybrid seeds is possible only when they are crossed, it is impossible to grow them... Hybrids are designated by F1, where F is the first letter of the word fillii - children, and 1 is the generation number.

What are the possible mistakes and how to avoid them?

If all the requirements for growing seeds are met, it is difficult to make mistakes, however there are several important factors to look out for:

When obtaining queen cells by seedlings, cabbage seeds may appear in the first year. Such a testis is called false. Seed germination of the first year is no more than 30%, seedlings are weak, a head of cabbage is tied in 5-7% of such seedlings. Such a mother liquor should be completely removed.
Different varieties of cabbage are very easily pollinated. To obtain quality seeds, only one variety of seed should be grown within one year.
Sowing early seeds early will cause the mother plant to outgrow and become unsuitable for seed production. Compliance with planting dates and vernalization rules will avoid this.

Getting cabbage seeds yourself is a fun process that guarantees excellent results. The grown seeds will retain the properties of the selected variety, and the collected stock will allow you to get a good harvest for several years.

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The best varieties of Chinese cabbage for the middle lane (with photo)

Chinese cabbage in the photo

The lower leaves of Peking cabbage are collected in a dense rosette with a diameter of 30-50 cm. All varieties of Peking cabbage are rich in potassium, calcium and iron salts. The leaves contain a large amount of vitamins. Both cabbage and semi-cabbage varieties are widespread. Grown from seeds and through seedlings.

Check out the description of the best Chinese cabbage varieties and their photos.

Seeds of Chinese cabbage "Cha-cha" F1 in the photo

Peking cabbage "Cha-cha" F1 pictured

"Cha-cha" F1—Extra early hybrid. Ripens in 50-55 days. Heads of cabbage are medium-sized, round-goblet-shaped, weighing 2.5-2.8 kg.

Peking cabbage seeds Nika F1 pictured

Peking cabbage Nika F1 pictured

Nika F1- a fast-growing plant that forms dense heads of cabbage, elongated, cylindrical in shape from tender, crispy leaves of light or pale green color. The diameter of the "head" is 35-45 cm, weight is about 900 g. Taste qualities are high.

Seeds of Chinese cabbage "Orange tangerine" F1 in the photo

Peking cabbage "Orange tangerine" F1 pictured

"Orange tangerine" F1 - the outer, light green leaves of the head of cabbage hide a beautiful, tangerine-orange core. Mid-season hybrid for summer sowing, ripening in 60-70 days.

Head of cabbage variety "Orange Mandarin" elongated, weighing about 1.7 kg

The rosette of Orange Mandarin leaves has a diameter of about 45 cm

As you can see in the photo, in this variety of Peking cabbage, the rosette of leaves has a diameter of about 45 cm, the head of cabbage is elongated, weighing about 1.7 kg.

Seeds of Peking cabbage "Northern Beauty" F1 pictured

Peking cabbage "Northern Beauty" F1 pictured

"Northern Beauty" F1 - very early, productive, stem-resistant hybrid. Heads of cabbage up to 2.8 kg.

Seeds of Chinese cabbage "Russian size" F1 on the photo

Peking cabbage "Russian size" F1 pictured

"Russian size" F1 - large heads of cabbage weighing up to 4 kg! A wonderful late-ripening hybrid, ripening in 80-90 days, resistant to stemming and low temperatures.

Sowing of all varieties of Peking cabbage in the middle lane is done in mid-May. Avoid planting seeds too early to avoid shooters.

Pasta with cabbage, potatoes and cheese

For this dish, you can use the boiled potatoes left over from yesterday's dinner. The main thing is to choose aromatic and tasty cheese.

Ingredients

220 g potatoes;
salt to taste;
220 g pasta (preferably whole grains);
2 tablespoons olive oil
1 clove of garlic;
1 small head of cabbage;
ground black pepper - to taste;
15 g butter;
100 g of grated hard cheese.

Preparation

Peel potatoes, place in a saucepan and cover with cold water. Add salt and bring to a boil over medium heat. Reduce heat and cook potatoes until tender. Take out the potatoes and boil the pasta in the same water until al dente. Drain off the water, leaving a little for later.

Heat the olive oil in a skillet and fry the minced garlic in it. Chop the cabbage finely, removing the stalk, and add to the garlic. Season with salt and pepper. Cook the cabbage, stirring occasionally, for a few minutes, until it softens.

Add the pasta, the sliced potatoes, and the rest of the water to the cabbage. Cook for a few minutes, add butter and grated cheese. Stir well, season with spices and cook for a few more minutes.

A little about the plant

Cabbage, as a representative of the Cruciferous family, has a two-year growing season (there are also annual forms) and propagates by seeds. In the first year of sowing, the apical bud of the plant is formed - a head of cabbage, and in the second year high peduncles grow from it (up to 1.5 meters in length). The inflorescence is a cluster of yellow (rarely cream and white) flowers of a small shape, with four cross-shaped petals. When the cabbage blooms, the buds close to the stem are the first to bloom, and then the rest. The fruits of flowering are pods (up to 10 cm) containing seed material: spherical grains from yellow to dark brown, about 2 mm in length.

In natural nature, the relatives of cabbage have not yet been identified. According to the hypothesis of E. Sinskaya, the origin of this vegetable is in the Mediterranean region (coast). At the same time, the scientist G. Japaridze believes that the spread of cabbage began from the Colchis lowland of Georgia, because it is in this area that a variety of similar plants, called "kezhera", are concentrated. Be that as it may, it is known that even the ancient Egyptians actively cultivated cabbage, and later their technology was adopted by the Greeks and Romans. Today this crop is cultivated all over the world, with the exception of deserts and the extreme regions of the North.

Pests and diseases

During the development of cabbage seed plants, timely measures to protect against pests and diseases are very important, of which the most significant damage is caused by aphids and rape beetle. To effectively combat the rape flower beetle, weeds, which serve as a source of food for the beetles, are removed as much as possible near the plantings.

In the fight against the stem and seed lurking proboscis, pod mosquito and firefly, the testes are treated with phosphamide a week before mass flowering.And to prevent diseases such as phomosis (stem and root rot), alternaria (black spot), peronosporosis (leaves, shoots and flowers of cabbage are affected), plants are sprayed with Bordeaux mixture. It is also necessary to carry out measures to protect the crop from birds.

The best varieties of savoy cabbage for the middle lane (with photo)

Savoy cabbage in the photo

A distinctive morphological feature of Savoy cabbage is the bubbly structure of thin leaves. The head of cabbage is light green on top, light yellow inside, loose. All varieties of Savoy cabbage contain carotene, many vitamins, minerals, protein and fiber, just like other types of cabbage.

The best Savoy cabbage varieties are:

Seeds of savoy cabbage "Twirl 1340" in the photo

Savoy cabbage variety "Twirl 1340" in the photo

"Twirling 1340" - late variety for winter consumption. From germination to ripening 130-155 days. A head of cabbage is flat, of good density, weighing 1.2-2.7 kg. The leaf tissue is finely bubbly, the edge is wavy, the color is gray-green, with a waxy coating.

Seeds of Savoy cabbage "Twirl" in the photo

Savoy cabbage variety "Twirl" in the photo

"Twirl" - medium grade, from planting seedlings to ripening 90-100 days. Heads of cabbage of this variety of savoy cabbage, suitable for the middle lane, grayish-green, semi-flat, weighing 1.5-2.0 kg.

Seeds of savoy cabbage "Vertus" in the photo

Savoy cabbage variety "Vertus" in the photo

"Vertus" - mid-late vegetation period from the emergence of seedlings to the onset of technical ripeness 110-130 days. It is one of the best savoy cabbage varieties for the middle lane with a gray-green leaf color. The shape of the head of cabbage is flat, the mass of the head of cabbage is 1.5-2.0 kg.

Savoy cabbage is grown and harvested in the same way as white cabbage varieties corresponding to their early maturity.

This cabbage is not only frost-resistant, but also drought-resistant, relatively resistant to head cracking. Savoy cabbage is consumed fresh and processed. It is unsuitable for storage and canning.

Look at the photos of the best varieties of Savoy cabbage, popular among Russian gardeners:

The variety of Savoy cabbage "Vertyu 1340" popular with Russian gardeners

"Vertu" variety of savoy cabbage, popular among Russian gardeners

Redhead

Outwardly, such cabbage differs from white cabbage only in color - it is purple with a red tint. This species acquires a specific color of leaves due to the high content of a special substance - anthocyanin. Red cabbage has a beneficial effect on the cardiovascular system, increases the elasticity of blood vessels, and normalizes blood pressure.

Omelet with cabbage filling

A hearty and healthy breakfast or snack recipe from celebrity chef Jamie Oliver.

Ingredients for 4 servings

1 ripe avocado
3 limes;
½ bunch of cilantro;
3 tablespoons of natural yogurt;
some olive oil;
salt to taste;
1 small onion;
1 carrot;
½ a head of cabbage;
1 chili pepper;
8 large eggs;
ground black pepper - to taste;
60 g grated cheddar or other hard cheese.

Preparation

Place the avocado pulp in a blender, add the juice of 2 limes, cilantro stalks, yogurt and a dash of olive oil. Grind until smooth and season with salt. Cut onions, carrots and cabbage into small thin strips. Combine the chopped chili, most of the cilantro leaves, and the yogurt sauce with the vegetables. Add salt if necessary.

Beat the eggs, add a little water and season with salt and pepper. Heat the oil in a skillet and add ичной of the egg mass. Sprinkle with ¼ part of the grated cheese and grill on one side for a couple of minutes. Make three more scrambled eggs in the same way. Place the omelet on a plate, top with the cabbage filling and gently wrap it in a roll.

Cabbage varieties and hybrids for different regions

Different varieties and hybrids of cabbage are suitable for different regions.Some are well adapted to hot weather. Others are cold-resistant. There are versatile varieties that can yield good yields in different climates.

For Ukraine and South of Russia

In these regions, the climate is very hot and there is not that amount of rain required for the normal growth of cabbage. But here the summer is longer than in other regions, so cabbage is harvested twice a year. There are special varieties that tolerate the sultry climate and lack of moisture well. Early varieties are especially in demand, which ripen before the onset of the first hot days.

For central Russia and the Moscow region

There are a large number of varieties for these regions. The climate here is well suited to many types of cabbage, thanks to its stability and the few days with high temperatures.

For the Urals and Siberia

It is the cold-resistant varieties that grow well in these regions. These are mainly early, mid-ripening varieties that yield even before the arrival of the first frosts. They tolerate short, cold summers well. Late-ripening varieties are unpopular here.

Recommended varieties for different regions of Russia:

For Ukraine and South of Russia

For central Russia and the Moscow region

For the Urals and Siberia

For all regions

Early:

Aigul;
Bourbon;
Flash;
Katarina;
Eliza;
Ritsa;
Goryanka 5;
Derbent local improved;
Nozomi;
Flash;
Legate;
Parel;
Dawn.

Mid-late:

Gloria;
Grace;
Juliet;
Caporal;
Kozak;
Coronet;
Pilot;
Samur 2;
Centurion;
Potomac;
Brigadier;
Jeant;
Taurus;
Bagaevskaya;
Revenge.

Late:

Kharkov winter;
Quartet;
Marlowe;
Sati;
Slav;
Sorcerer;
Southerner 31;
Beryuchekutskaya 138.

Early:

Zarya;
Baroque;
Kilagreg;
Pandion;
Golden hectare 1432;
Stakhanovka 1513;
Transfer;
Point;
Malachite;
Aurora;
Admiral;
Zenith;
Capital.

Mid-late:

Krautman;
Kilagerb;
Losinoostrovskaya 8;
Rinda;
Taininskaya;
Megaton;
Winter storm;
Aggressor;
Grandma's pickle;
Barton;
Countess.

Late:

Albatross;
Wintering 1474;
Amager 611;
Moscow late 15;
Ramkila;
Kilaton;
Kronos;
Stone head;
Knight;
Vestry;
Duchess;
Idyll.

Early:

Express;
Transfer;
Bronco;
Kevin;
Artost;
Point;
Amazon;
Eton;
Cambria;
Malachite;
Parel;
The constructor.

Mid-late:

Tobia;
Sibiryachka 60;
Hope;
Tequila;
Belarusian 455;
Rinda;
Winter storm;
Devotor;
Krautkayser;
Leopold;
Megaton.

Late:

Megaton;
Florin;
Prestige;
Valentine;
Extra;
Thomas;
Orion;
Amager 611;
Atria;
Vestry;
Creumont.

Early:

June;
Kazachok;
Number one Gribovsky 147.

Mid-late:

Present;
Glory 1305
Gingerbread man.

The main characteristics of popular varieties of white cabbage:

Name (year of inclusion in the state register of the Russian Federation)	Variety / Hybrid	Head mass (kg)	Growing soil	Ripening period (days)	Harvesting	Marketable yield (kg / ha)	Appearance, features	Storage
June (1967)	grade	0.9-2.4 (maximum 5)	slightly acidic light loamy loamy	90-110	end of June (in the southern regions 20 days earlier)	363-641	The leaf is small. The head of cabbage is light yellow in color.	not intended
Cossack (1996)	hybrid	0,8-1,2	fertile	106-112	early July	318-461	The leaf is small, dark green with blue. The head of cabbage on the cut is white with a yellowish-cream shade.	lies well until autumn
Rematch (2010)	hybrid	2,8-3,1	well-permeable, fertile, neutral	85-90	end of September - October	343-626	The leaf is medium, green with a gray tint. The head of cabbage is white on the cut.	short-term, before winter
Glory 1305 (1940)	grade	2,4-4,5	slightly acidic humus-rich	101-132	second half of July + two weeks	570-930	The leaf is medium, dark green with a bluish tint. The head of cabbage on the cut is white with a cream shade.	up to three months
Drinking (2005)	hybrid	1,7-3,0	the most favorable low-lying peat-boggy soils	up to 160	September	356-832	The leaf is large, green. The head of cabbage is white on the cut.	until January
Filibuster (2014)	hybrid	2,7-3,1	well-permeable, fertile, neutral	125	September 25-October 10	448-549	The leaf is medium, gray-green with a strong waxy bloom. The head of cabbage is yellowish on the cut.	no longer than 5 months
Symphony (2011)	hybrid	1,7-2,8	well-permeable, fertile, neutral	115-125	September October	214-500	The leaf is medium, gray-green. The head of cabbage is whitish on the cut.	before winter
Gift (1961)	grade	2,6-4,4	fertile	114-134	Aug. Sept	582-910	The leaf is medium, gray-green with a waxy coating, wrinkled. The head of cabbage is greenish-white on the cut.	6 - 7 months
Mara	grade	2,5-3,2	slightly acidic	165-175	October	800-1000	The leaf is elastic, dark green, densely covered with a waxy layer. Green head of cabbage with a whitish bloom.	up to 8 months
Amager 611 (1943)	grade	2,6-3,6	with high acidity	117-148	end of September - October	350-600	The leaf is smooth or slightly wrinkled, gray-green, strong waxy coating. The head of cabbage is medium, greenish-white on the cut.	until April
Aggressor (2003)	hybrid	2,5-3,0	unpretentious, grows well on depleted soils	130-150	with the onset of cold weather	431-650	The leaf is medium, round, gray-green. The head of cabbage is medium, whitish in cross section, with yellow veins.	5 months
Gloria (2008)	hybrid	1,8-2,6	fertile	120-125	from late August to mid-October	487-566	The leaf is medium, blue-green. The head of cabbage is whitish on the cut.	4-5 months
Baby (2010)	hybrid	0,8-1,0	fertile	up to 100	August	195-384	The leaf is small. The head of cabbage is small, whitish on the cut.	short
Express (2003)	hybrid	0,9-1,3	fertile black soil and neutral pH	60-95	July	330-385	The leaf is small, light green with a slight waxy coating. The head of cabbage is small, whitish on the cut.	not intended
Rinda (1993)	hybrid	3,2-3,7	medium acid with the addition of mineral and organic fertilizers	120–130	Aug. Sept	900-914	The leaf is thin, light green, elastic. The head of cabbage is yellowish white on the cut.	up to 4 months in a cool place
Three heroes	grade	10-15	nutritious and loose	145-160	September October	4000	The leaf is gray-green. The head of cabbage is white on the cut.	up to 8 months
The Golden Hectare (1843)	grade	1,6-3,3	loamy, rich in humus, chernozems are not suitable	102-110	July August	500-850	The leaf is small, gray-green with a slight waxy coating, smooth. The head of cabbage is small, white-green in section.	up to 1 month
Wintering (1963)	grade	2,0-3,6	unpretentious, for a better harvest - loose, nutritious	130-145	in the middle of October	450-523	The leaf is large, with a grayish tint, green in color.	up to 8 months
Turkiz	grade	2–3	nutritious and loose	160-175	October November	800-1000	The leaf is dark green. Head of cabbage on the cut is milky.	till March
Belarusian 455 (1943)	grade	1,3-4,1	medium acid fertile loamy	105-130	late September - early October	474-785	The leaf is medium, gray-green or dark green. The head of cabbage is whitish on the cut.	until April
Snow White	hybrid	3,5–4,5	slightly acidic	130–150	from November to December 1	700-900	The head of cabbage is milk cut.	up to 7 months
Blizzard (1989)	grade	1,8-3,3	grown on soils of different composition	140-160	September	508-673	The leaf is medium, gray-green. The head of cabbage is white-yellow on the cut.	up to 8 months
Moskovskaya 15 (1943)	grade	3,3-4,5	neutral or slightly acidic	115-141	October	602-885	The leaf is large, gray-green with a slight waxy coating, wrinkled. The head of cabbage is yellowish-white on the cut.	until February
Kharkov winter (1976)	grade	3,5-4,2	slightly acidic, fertile	140-160	September October	583-832	The leaf is medium, gray-green.	I'm at home

Approach the choice of varieties with your goals in mind. If you are looking for cabbage, choose the late varieties. If you prefer varieties that are good for pickling and pickling, then choose mid-season varieties with a high sugar content. Plant the highest-yielding varieties for larger yields.

What does a white seed look like in the photo?

White cabbage seeds have a rounded shape, ranging in size from 1 to 3 mm. The seed color can be pale gray, yellow, pink, or brown. The mass of 1000 seeds ranges from 2.5 to 5 grams.

It is not possible to distinguish cabbage seeds by varieties and types., since they all have the same shape and color. Further in the photo you can see what cabbage seeds look like.

How to cook sweet pickled cabbage with bell pepper in 2 hours

This recipe is one of the fastest, because the finished dish can already be eaten in 2 hours. Bulgarian pepper in the composition gives a special sweetish taste and beauty to the finished salad. From the proposed amount of products, you will get 2 liters of a ready-made snack.

Ingredients:

white cabbage - 1 kg
carrots - 1 pc.
red bell pepper - 1 pc.
water - 0.5 l
vinegar 9% - 6 tablespoons
sugar - 7 tablespoons
salt - 1 tablespoon
vegetable oil - 80 ml

How to cook:

1. All vegetables must be washed thoroughly. Remove the seed box from the pepper and cut into strips. Grate the carrots on a coarse grater, and finely chop the cabbage with a kitchen knife or use a special shredder knife.

This salad can also be prepared in winter using frozen peppers. Just worry about freezing in the summer: chop this vegetable, put it in a plastic container and put it in the freezer.

2. Mix all the chopped ingredients and put them in the jar. In our case, you will need a two-liter container. Pack the salad tightly, pressing the vegetables slightly with your hand or a potato grinder. But you should not tamp it too much.

3.To prepare the marinade, pour water into a saucepan, add salt, sugar and vegetable oil to it. Boil, dissolve bulk components. Pour in vinegar and turn off heat. Pour the hot filling into the cabbage, filling the jar to the top. Close with a nylon or screw cap and leave at room temperature for 2 hours.

4.And after a couple of hours you can serve this delicious salad to the table - crispy, juicy, sweet, with a pleasant sourness. Bon Appetit!

"Delight" (especially for non-zucchini lovers)!

This recipe is amazing for many reasons:

it is sooo easy to prepare, minimum of your efforts
it turns out sooo tasty, delivering maximum pleasure
the most important thing!!! this salad is eaten even by those who DO NOT eat zucchini in any way
no one has guessed from the first time what the salad is made of - EVERYONE says "Ooo very tasty pickled cabbage ..."

3 kg of zucchini already peeled (!) From the peel and seeds, 0.5 kg of onions, 0.5 kg of carrots.

Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed. Cut the onion into thin half rings.

Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows up. oil (as little as possible), 1 tbsp. 9% vinegar, 3 tablespoons salt. All this in a large container, gently and lovingly mix with your hands, immediately put in jars (most conveniently 0.7 liters) and wipe for 15 minutes.

Pros and cons of self-obtaining

Getting your own cabbage seeds has certain advantages:

grown seeds correspond to varietal indicators and quality characteristics;
the harvest of one year provides seeds for the next 5 years.

There are also some difficulties:

a two-year cycle of waiting for the result;
compliance with the requirements for growing the mother liquor;
increased storage requirements.

Lazy stuffed cabbage

An unusual and simple variation of the well-known stuffed cabbage rolls.

Ingredients

½ medium head of cabbage;
450 g minced pork;
450 g minced turkey;
700 g of boiled rice at room temperature;
1 large onion head;
2 large eggs;
salt to taste;
ground black pepper - to taste;
a few sprigs of parsley or dill;
some vegetable oil;
1 tablespoon olive oil
50 g butter;
1 large carrot;
200 ml marinara sauce;
700 ml hot water.

Preparation

Cut the cabbage into small, thin strips, after removing the stalk. Place in boiling water and cook for 10 minutes. Then drain and squeeze out excess liquid.

In a large bowl, combine the minced meat, cabbage, rice, half chopped onion, eggs, spices (your choice), and chopped greens. Stir well, scoop the mixture into balls and place in a greased deep baking dish.

Heat the olive oil in a skillet and melt the butter.Fry the remaining onions in it, add the grated carrots and cook for another 3 minutes, until they soften. Add marinara and hot water. Bring to a boil and season with spices.

Pour the sauce over the lazy cabbage rolls. Cover the dish with foil and place in the oven preheated to 220 ° C for 40 minutes.

Thick soup with cabbage, rice and beef

And here is another interesting option for those who adore cabbage rolls, but do not like to wrap them.

Ingredients

1 tablespoon olive oil
700 g ground beef;
salt to taste;
ground black pepper - to taste;
1 large onion;
2 large carrots;
½ medium head of cabbage;
3 cloves of garlic;
800 ml beef broth;
600 g tomato paste;
800 g of chopped tomatoes in their own juice;
2 tablespoons brown sugar
1 tablespoon Worcester or soy sauce
1½ teaspoon paprika
1 teaspoon dried oregano
¾ teaspoon dried thyme;
1 bay leaf;
140 g long grain rice;
1 tablespoon lemon juice
1/2 bunch of parsley.

Preparation

Heat oil in a saucepan or cauldron over medium heat. Put the minced meat there, season with spices and fry, stirring occasionally, until the meat is browned. Then place it on a plate.

In the same place, lightly fry chopped onions and grated carrots. Add finely chopped cabbage and cook for a couple of minutes. Then add the chopped garlic and mix well.

Pour in the broth, add tomato paste, chopped tomatoes, sugar, sauce, paprika, oregano, thyme and bay leaf. Add meat, season with spices and bring to a boil. Take out the bay leaf. Then add the rice, cover and cook over low heat, stirring occasionally, for about 25 minutes. The rice should be soft.

If the soup seems too thick to you, add a little more water or broth. Finally add lemon juice, chopped parsley and stir.

Post-plant care

Caring for planted testes is not particularly difficult. It consists in timely watering, weeding, harrowing and other simple work. Plants are recommended to be shaded from intense sun, especially in the first time after planting. Before flowering, they are fed twice: mullein fertilizer and mineral nitrogen-containing mixtures. After the cabbage blooms (a month after planting), it should be earthed and props for the peduncles should be installed to prevent breaking off and lodging.

Throughout the growing season, which lasts from 90 to 130 days, it is necessary to regularly inspect the cabbage for the presence of old roots, diseased or extra shoots. In fact, the plant has an unnecessarily large number of peduncles, since not all of them have time to give full-fledged seeds and will only weaken the bush.

White cabbage and prunes salad

A simple, tasty salad is a staple for your summer holiday. It is great to include salad in the diet menu as a snack or side dish.

What to take for the recipe:

cabbage - 400 g;
prunes - 100 g (seedless);
carrots - 1 medium;
lemon juice - from 1 fruit;
sugar - a pinch;
salt to taste.

How to cook quickly:

Cut fresh cabbage into small strips. Sprinkled with sugar, salt. Crumples to form juice. It is laid out on a sieve. The juice is draining.
The prunes are filled with hot water. Leaves for 15 minutes. Washed out. Chopped.
The carrots are grated.
Cabbage combines with prunes, carrots. Dressed with lemon juice. Shuffled.

Selection and preservation of mother liquors

It will not work to grow cabbage in the garden, like potatoes or pumpkin, summer residents begin to master the technology of growing it, acquiring ready-made seedlings. In order to independently obtain the planting material of this ancient culture, it is necessary to attend to the preliminary selection and preservation of its mother plants (parent plants).

Selection principles:

plants intended for mother plants should be planted later than the stated planting dates: by the end of the season, the heads of cabbage should be slightly immature;
strong forks should be selected, with a short peduncle and a small mass of outer leaves;
plants grown not by seedlings, but by direct planting in the ground, are most suitable for obtaining testes, since they have a well-developed root system and increased immunity;
heads of cabbage selected for obtaining seeds are best dug out before the arrival of the first frost;
queen cells are removed from the garden bed together with the roots and with an earthen lump.

When storing mother liquors, a certain temperature regime and active ventilation of the room are strictly observed, it is at this time that the complete formation of generative organs occurs. When affected by rot and other diseases, the heads of cabbage are cleaned, sprinkled with chalk or slaked lime.

Planting testes in the ground

For cabbage seed plants, experienced farmers prefer well-ventilated areas with high relief and gentle slopes to ensure quick snow melt and melt water runoff. The planting time coincides with the sowing of early grain crops (April) and not earlier than the threat of spring frosts, which can harm the mother plants, has passed. Manure or peat compost is usually added for plowing.

Before planting, the cabbage heads must be prepared: they are thoroughly cleaned of rotten leaves without damaging the upper bud. The forks are laid out in a sufficiently illuminated place and sprinkled with peat or humus at the roots. Such heating helps well to activate the vital activity of the mother liquors. If planted directly into the ground, then the development processes will be significantly slowed down, which will affect subsequent growth and flowering.

Testes are planted a little deeper than they grew in the first year. At the roots, the earth is pressed down and watered abundantly with water. Two weeks after planting, it is necessary to remove the remnants of old leaves, which, when rotting, attract insects and contribute to the emergence of pathogenic bacteria.

Bomb cabbage

Ingredients

2 kg of cabbage
400 g carrots
4 cloves of garlic
apples or beets (optional)

Ingredients for the marinade

150 ml vegetable oil
150 ml 9% vinegar
100 g sugar
2 tbsp. l. salt
3 bay leaves
6 black peppercorns
0.5 l of water

Preparation

Chop the cabbage, sodium carrots, cut the garlic into slices.
Place the vegetables tightly in the jar.
Add all the ingredients for the marinade to a saucepan and boil it for 5 minutes. Pour the boiling marinade over the cabbage.

What pests threaten cabbage?

Cabbage bushes are threatened by many pests. They are able to not only reduce the amount of the harvested crop, but also completely destroy the cabbage plantation in just a few days. The following insects and diseases are especially dangerous:

Cruciferous fleas, as well as cabbage flies, snails.
Medvedka.
Whitefish, aphids, cabbage scoops and other pests.
Black leg, mucous bacteriosis, alternaria, phomosis, fusarium, downy mildew and other diseases.

Timely prevention will rid your crops of all known pests. One has only to carry out a comprehensive treatment of the site with high-quality chemicals. This way, you will permanently rid cabbage of insects, weeds and diseases, providing care and preserving the harvest.

Also, folk methods (decoctions, etc.) protect cabbage well from various diseases, but we recommend turning to more reliable and proven methods of struggle.