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Red Cabbage – 1 KG

1,600 EGP

You may be familiar with the large cabbage head coming in red, green, or white.
Cabbage belongs to the same family as cauliflower and kale and for centuries it has been one of the more common vegetables used in cooking. Today it’s an important part of many cuisines around the world.
Brands: Sativa


Sativa Seeds – Red Cabbage Cabeza Negra 2 – 1 KG- (GMO-FREE DECLARATION)

Germination Rate: 91%
Origin: Italy


Red cabbage is a good source of vitamin K and provides small amounts of calcium, magnesium, and zinc, which can help build and maintain healthy bones.

Red cabbage is high in fiber, making it easier to digest foods and keep your digestive system healthy.

Red cabbage is easy to incorporate into your diet. This versatile vegetable can be added to soups, stews, salads, and coleslaw. It’s delicious raw, steamed, sauteed, and fermented. It retains the most nutrients when it’s eaten raw but is still highly nutritious when cooked.

Red Cabbage Sowing & Growing:

Red Cabbage Sowing & Growing:

Growing red cabbage is very similar to growing broccoli, cauliflower, green cabbage, and kale. Below we will explain some of these parameters and factors.


Seedling & Germination:

Cabbage seeds can germinate up to temperatures of 5 degrees Celsius, but the Cabbage family, in general, needs a temperature ranging between 20 and 25 degrees Celsius to give the best seed germination rate. Therefore, it is preferable to start planting cabbage seeds starting from the first of September until the last half of September. November, then maturity occurs during November – March


Plant directly in the ground (clay soil) on terraces or lines:

Cabbage seeds can be sown manually in the soil directly on the northern side so that the distance between one plant and another is not more than 30 cm and not more than 90 cm. They can also be scattered carefully.


(These methods are not effective and not safe for seed germination and cause many seeds will be wasted or not germinate. Therefore, it is not preferable to plant the seeds in the soil directly and plant them in a nursery environment (in a nursery or seedling trays). After they grow and form complete seedlings, the seedlings are transferred directly to the soil and Planting is done on the blades or directly at the head of the line.

Germination in seedling trays:

  1. Prepare the soil mixture in a seedling tray or planting pot and place the seeds at a depth of 1 cm.
  2. Spray the seeds with water using a sprinkler or sprayer so that the soil is moist enough for the seeds to germinate (you can check the soil moisture by rubbing the soil between your fingers and sticking your finger into the soil. If the soil is sufficiently moist, you will feel the moisture on your fingers) and cover it with a bag. Plastic bags to speed up the germination process, and do not forget to make holes in the plastic bag so that the seeds can breathe.
  3. Incubate the tray or planting pot for about 3 days, and do not uncover it except every 48 hours to renew the air until germination, then remove the plastic bag.


  1. After germination, the trays or planting stories are incubated by taking care to water them carefully and not exposing them to direct sunlight for no less than 15 days. Then the plant is ready to be planted in the ground, in a larger pot, or by exposing it to direct sun before 3 true leaves appear.
  2. Replanting or transplanting watercress takes place during the spring and fall seasons, so planting takes place during the months from the beginning of March until May, as well as from the beginning of August until October.


We always advise that the cultivation process be carried out under the supervision of a specialist and that the soil be subjected to and analyzed by laboratory analysis to be able to clarify a plan and a complete fertilization program for cultivation.


Cabbage needs the equivalent of 280 kg of nitrogen (N) per acre throughout the season, and it is added in two different stages before planting, with the soil preparation, and 3 weeks after planting and with fertilization.


Phosphorus is added carefully to the soil and under the supervision of a specialist because large amounts of phosphorus can affect the growth of cabbage, given that it is a leafy plant. Phosphorus also affects the absorption of nitrogen. It should also be noted that Egyptian soil is an alkaline basic soil that contains high percentages of phosphorus is not easy and is not avail for plant absorption. (Unavailable phosphorus: it is phosphorus that exists in a chemical form that the plant root cannot recognize and absorb since the plant only absorbs nutrients in certain forms.) Therefore, phosphorus can be added in the form of phosphoric acid and the soil can be enriched with phosphorus-dissolving/developer’s bacteria that convert phosphorus from Transforming the unfavorable form of the plant into a soft available form under appropriate acidity levels.


Potassium is the only nutrient that, if exceeded to a certain limit, does not cause harm to plants, and does not affect the absorption of other elements. Likewise, potassium is the only element that is not included in the formation of plant amino acids, but it regulates the digestion and absorption of elements and regulates the completion of physiological factors within the plant. Its deficiency causes many problems, but cabbage is not sensitive to potassium deficiency as well, and potassium addition rates depend on soil fertility and the fertilizer program followed.


Cabbage has high nutritional requirements. However, cabbage grown like this shows a deficiency in some elements such as phosphorus, potassium, or iron, so these elements must be taken care of carefully.

  • Plants suffering from phosphorus deficiency are stunted and dark in color
  • Symptoms of potassium deficiency are burning of the edges of old leaves
  • Iron-deficient leaves, which are common in winter, are expressed as yellowing between the veins on young leaves.

All you need is to mix complete soluble fertilizer with water at the recommended rates to reduce these problems.

Some simple fertilizers can also be used in addition to organic fertilizers added to the soil.



Some Plant Needs:


  • Days to Maturity: 60 – 80 days
  • Planting Depth: 1 cm
  • Plant Spacing: 35 cm: 70 cm
  • Soil Preference: 70% Cocopeat 10% Vermiculite 5% Perlite 15% Plant Compost.
  • Temp Preference: Cool (15ºC to 25ºC)
  • Light Preference: Full sun (6-8 hours)
  • pH Range: 6.0-7.5
  • Electrical Conductivity (EC): 1.8 to 3.0
  • Total Dissolved Salts (TDS): 800:1250 PPM
  • Color: Dark Red
  • Germination Time: 3 – 7 days



May Apr Mar Feb Jan
Dec Nov Oct Sep Aug




1. It is recommended to harvest from late autumn, after the first growths which enhance the flavor and health properties.

2. Harvest the head of cabbage from the base of the plant

General Info

General Info

Red cabbage is an important crop for both farmers and consumers. It is a relatively easy crop to grow, and it can be grown in a variety of climates. Red cabbage is also a versatile vegetable that can be used in a variety of dishes.

The global market for red cabbage is estimated to be worth over $1 billion USD. The largest producers of red cabbage are China, India, and Russia. However, red cabbage is also grown in many other countries, including the United States, Canada, and Mexico.

The market for red cabbage is growing due to increasing consumer awareness of the health benefits of this vegetable. Red cabbage is also becoming more popular in food service applications, as it is a versatile and affordable ingredient.



Red cabbage can be used in a variety of dishes, including salads, coleslaw, soups, and stews. It can also be roasted or pickled. Red cabbage is a delicious and healthy addition to any diet.

Here are some specific examples of how to use red cabbage in your life:

  • Add shredded red cabbage to salads for a pop of color and nutrition.
  • Make coleslaw with red cabbage, carrots, and a light dressing.
  • Add chopped red cabbage to soups and stews for flavor and fiber.
  • Roast red cabbage with other vegetables, such as potatoes, carrots, and onions.
  • Pickle red cabbage for a delicious and tangy side dish

History of Red Cabbage:

Red cabbage is an ancient vegetable that has been cultivated for thousands of years. It is thought to have originated in the Mediterranean region and was spread throughout Europe by the Romans. Red cabbage became popular in Asia during the Middle Ages and was introduced to the Americas by European settlers.

Nutritional Value of Red Cabbage

Red cabbage is a nutrient-rich vegetable that is low in calories and high in fiber and vitamins. It is a good source of vitamins C and K, as well as potassium, manganese, and folate. Red cabbage is also a good source of antioxidants, which can help protect the body from damage caused by free radicals.


Here is a more detailed breakdown of the nutritional value of red cabbage per 100 grams:

  • Calories: 25
  • Protein: 1.27 grams
  • Fat: 0.1 grams
  • Carbohydrates: 6.56 grams
  • Fiber: 1.87 grams
  • Sugar: 3.41 grams
  • Vitamin C: 50.7 milligrams (56% of the Daily Value)
  • Vitamin K: 34 micrograms (28% of the Daily Value)
  • Folate: 16 micrograms (4% of the Daily Value)
  • Potassium: 104 milligrams (3% of the Daily Value)
  • Manganese: 0.1 milligrams (5% of the Daily Value)

Red cabbage is also a good source of other vitamins and minerals, including vitamin A, vitamin B6, vitamin E, calcium, magnesium, phosphorus, zinc, riboflavin, and thiamin.


Health benefits of red cabbage

The nutrients in red cabbage are associated with many health benefits, including:

  • Reduced risk of heart disease: Red cabbage is a good source of potassium, which can help to lower blood pressure. It is also a good source of fiber, which can help to reduce cholesterol levels.
  • Improved gut health: The fiber in red cabbage can help to keep the digestive system healthy. Red cabbage is also a good source of vitamin C, which is important for the immune system.
  • Reduced risk of cancer: Red cabbage contains antioxidants, which can help to protect the body from damage caused by free radicals. Free radicals have been linked to the development of cancer.



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