The variety was developed through folk selection in the vicinity of the city of Ogulin. The heads have a round-flat shape and a mass of no less than 1 kg. A characteristic morphological feature is a very long internal core. The leaves are thin, translucent, with fine veins, and have a light green color when fresh and a golden-yellow color after fermentation.
The primary use of the variety is for sauerkraut production. Due to the elasticity of the leaves, Ogulinski cabbage is traditionally used for preparing sarma. As the variety is a folk population, its characteristics may vary depending on the specific farm performing seed selection.
Sources8
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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