Knowledge Sharing - 22-07-2026
Fresh look at cabbage
From crisp summer slaws and stir-fries to kimchi, dumplings and cabbage rolls, cabbage already has a place in many Australian kitchens. Now, new colours, shapes and varieties are giving this familiar crop an unexpected edge.
Rijk Zwaan is exploring how plant breeding can deliver more resilient crops for growers - and more exciting choices for consumers.
That resilience is increasingly important in Australia. Cabbages can spend months in the field, exposed to fluctuating temperatures, dry periods, heavy rainfall and pest pressure. Rijk Zwaan breeders are selecting varieties with strong root systems and improved tolerance to challenging conditions, helping protect crop quality and yield.
Market appeal matters
"This world-class crop deserves a place in the spotlight" says Christian Spangenberg, Rijk Zwaan's global Crop Co-ordinator for cabbages. "we want to inspire consumers to love cabbages as much as we do."
These include flatter cabbages with thinner leaves for wraps, rolls and fermentation; small, sweet pointed sugarloaf cabbages; and rosé cabbage, a striking pink variety with strong potential for foodservice and convenience products.
“Rosé cabbage brings together the best of red and white cabbage,” Christian says. “It has the crispness and long shelf life of white cabbage, alongside really attractive colouring. Unlike red cabbage, it doesn’t bleed when chopped, making it ideal for convenience products or restaurants looking to serve something new.”
Embrace brassicas
These innovations show that cabbage is far from ordinary. With the right combination of resilience, convenience and visual appeal, this dependable vegetable can continue to meet the needs of Australian growers, retailers, chefs and increasingly adventurous consumers ready to embrace brassicas.
