CABBAGE

Our Cabbage range from Syngenta offers a broad range of genetics catering for all seasons. To combat the production problems caused by Club root, Syngenta has developed a monogenetic dominant native trait which provides high resistance to club root (HR: Pb0,1,3) for varieties of the Brassica oleracea species. This resistance is known as TopRes™, and is currently available in a selection of cabbage, cauliflower and Brussels sprout varieties.

Cabbage is used in multiple ways, making it a very popular vegetable. This subgroup of brassica comes in a variety of forms from green, red, white, savoyed leaf and the popular Chinese cabbage (also referred to as wombok). Cabbage is most often thought of as the major ingredient in coleslaw, as well as the fermented dish of sauerkraut. Cabbage can also be steamed, stewed, roasted, sauteed and also eaten raw. Cabbage is used across multiple cuisines from the traditional sauerkraut to dim sims and spring rolls. It is also common used in household kitchens, as well as commercial processing plants.

Cabbage is an excellent source of vitamin K, vitamin C, magnesium, folate and dietary fibre. The red version of the cabbage has higher levels of most of these nutritional components.