Hvitkål

Hvitkål, or white cabbage, refers to the cultivated form of Brassica oleracea var. capitata f. alba. It is a cool-season leafy vegetable that forms a compact, round head with pale green to white outer leaves. It is grown worldwide, particularly in Europe and North America, and is a staple in many cuisines.

Growth and characteristics: Grows best in full sun on fertile, well-drained soil with a pH around 6.0–6.8. Plant in early spring or late summer, spacing 45–60 cm. Maturity typically ranges from 70 to 100 days depending on cultivar. The head should be firm at harvest.

Cultural practices: Requires consistent moisture; fertilize with nitrogen-rich feed during head formation. Susceptible to pests such as the cabbage moth, flea beetles, and cabbage looper, and to diseases like clubroot and black rot. Practice crop rotation and use row covers or resistant varieties.

Harvest and storage: Harvest when heads are firm. Store refrigerated in a breathable bag for up to several weeks. Cut leaves can discolor due to oxidation; minimize by keeping whole heads intact until use.

Uses and nutrition: Eaten raw in coleslaw, sauerkraut, or pickled, and cooked in soups, stews, or braised dishes. Nutritionally, white cabbage is low in calories and rich in fiber, vitamin C, and vitamin K.