Red cabbage

Red cabbage is a firm cabbage with deep purple leaves, a gently sweet flavour and a fresh, crunchy texture. It’s delicious raw in salads and equally good cooked in comforting winter dishes, where its colour turns beautifully rich.

Latin name: Brassica oleracea (Capitata Group)
Origin: derived from wild cabbage from South-West Europe
Height: approx. 30–60 cm
Life cycle: biennial, usually grown as an annual

Description

Red cabbage forms a tight, round head with sturdy, closely layered leaves. Its signature colour comes from anthocyanins (natural pigments) that can shift towards a bluish tone depending on acidity. A splash of vinegar or a tart apple often helps keep a vibrant red hue during cooking.

In the kitchen

Raw, red cabbage is crisp and fresh with a mildly peppery edge. Shred it very finely for salads or slaws, for example with apple, raisins and nuts. Cooked, it becomes softer and sweeter: classically braised with apple, bay leaf, cloves and a dash of vinegar. It also works well in stir-fries, tacos, bowls and as a colourful topping. In north-west Europe it’s most commonly in season from autumn through winter.

Storage & preparation

Store a whole head somewhere cool and dark; in the fridge it often keeps well for 1–2 weeks. Once cut, keep it airtight and use within a few days. To prep: remove any outer leaves, cut into wedges, remove the core and slice or shred. Tip: if you want to keep the colour bright, add something acidic (such as vinegar or lemon) while cooking. You can also blanch and freeze red cabbage for later use.