Red cabbage, which belongs to the cruciferous family, is related to white cabbage. It is distinguished by its purple color. This is caused by the pigment anthocyanin. The growth is also somewhat smaller and firmer. The red cabbage is also called red or blue cabbage.
This is what you should know about red cabbage
Red cabbage, which belongs to the cruciferous family, is related to white cabbage. It is distinguished by its purple color. This is caused by the pigment anthocyanin. Red cabbage originates from the Mediterranean region and Asia Minor, but is now also very popular in Europe. In the Middle Ages it was used as a remedy for boils, plague and asthma. There are several varieties in which the color of the leaves varies. The leaf veins and ribs, however, are always purple. Incidentally, the color can be enhanced if lemon juice or a small diced apple is added during cooking or stewing, as the acid intensifies the strong red. The color depends on the pH of the soil in which the red cabbage grows. On acidic soils it tends to take on a reddish color and on alkaline soils a bluish color. A distinction is made between the early red cabbage, the medium-early red cabbage and the autumn and permanent red cabbage, although in Germany almost only the latter variety is grown. Red cabbage is also very popular in northern and central Europe. It is planted in the spring. It requires sufficient water and a well-fertilized soil. It can be harvested from May to December, but most varieties are ripe in the fall. In spring, red cabbage is mild and tender, in summer it is firmer and more flavorful, and in late fall the cabbage is largest and has the thickest leaves. Fresh red cabbage can be purchased year-round, but it is also very easy and productive to grow in the garden. The weight of red cabbage can be from 500 grams to just over two kilograms.
Importance for health
The red cabbage convinces with valuable ingredients. Already 200 grams cover the daily requirement of vitamin C. However, care should be taken to prepare it gently, as overcooking destroys the vitamin C. It also contains plenty of vitamin K, selenium, magnesium, potassium and iron, as well as a high content of valuable dietary fiber. The latter not only satiates for a long time, but also gets the digestion going. In addition, red cabbage has a positive effect on blood pressure. The secondary plant compounds also have a high health benefit: The radical scavengers such as chlorophyll, bioflavonoids, indoles and phenols as well as the pigment anthocyanin protect the cells and can thus prevent cancer. Inflammation is counteracted, the immune system is strengthened and the aging process is delayed. The consumption of red cabbage is furthermore said to have a cholesterol-lowering and dehydrating effect.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 31 | Fat content 0.2 g |
| Cholesterol 0 mg |
Sodium 27 mg |
| Potassium 243 mg | Carbohydrates 7 g |
| Protein 1.4 g |
Vitamin C 57 mg |
Red cabbage contains many vitamins and fiber and is an important source of nutrients. Especially the vitamin C, B6, E, K and the provitamin A are in it. In addition, the blue cabbage provides the body with selenium, potassium, magnesium, folic acid and a lot of iron. Red cabbage is healthy because, in addition to the valuable ingredients and phytochemicals, it has few calories and a low fat content.
Intolerances and allergies
Red cabbage is often not well tolerated by people with a sensitive stomach due to its particularly firm cell structure and fiber. This results in flatulence, for example, because the intestines cannot digest the fibers. They are decomposed, resulting in intestinal gas. The result is abdominal pain. In this case, it should not be eaten raw and should be made more digestible during cooking with beneficial spices such as caraway, fennel or ginger.
Shopping and kitchen tips
When buying red cabbage, there are a few things that should be considered: Good quality is indicated by the fact that the bracts are as undamaged as possible, shiny dark red to purple and strong, and the stalk of the cabbage is cut short. The leaves should enclose the head tightly, be crisp, and have no dark spots. The red cabbage is often sold without outer leaves.In this case, a gentle pressure test is helpful: if it feels firm, it is fresh. The red cabbage is best transported home in a specially made bag. If you need it faster or if fresh red cabbage is not available at the moment, you can choose red cabbage from the freezer, as many products are already precooked, seasoned and enhanced with apples. For storage, it depends on whether it is a summer or winter red cabbage. From the summer harvest, it will keep for 5 to 14 days in the refrigerator (vegetable drawer), while winter red cabbage will keep for several months in a cool, dry place. If cut, it should be covered with plastic wrap. Red cabbage is best not stored with tomatoes or apples, as both contain ethylene gas, which causes the cabbage to wilt more quickly. As a finished vegetable, it can also be frozen.
Preparation tips
To prepare the cabbage, first remove the thick outer leaves or those that are not fresh. Subsequently, the red cabbage is quartered or halved, briefly rinsed, drained and with a knife the thick stalk and the thick leaf veins are cut out. Now the red cabbage can be cut thinly into strips for a salad or a little thicker for cooking as a vegetable. The classic preparation of red cabbage is marinating, dressing with lard and apples, before the very aromatic cabbage is slowly stewed until soft. Red cabbage is very popular with dark meat, game and duck and goose as a side dish, as the sweet taste harmonizes well with hearty dishes. If the red cabbage is combined with ingredients such as apples, prunes or chestnuts, the sweet flavor can be further emphasized. Good contrasts and a freshness are created when additionally seasoned with some acid. The blue cabbage is also very suitable in a vegetable pan or in a casserole, because the red cabbage fits perfectly into the vegetarian cuisine. The aromatic spiciness of exotic spices such as ginger gives red cabbage dishes that special something. In some regions, red cabbage is a main dish. For this, potatoes and vegetables are boiled together and then mashed. The potatoes bind the liquid, resulting in a firmer consistency. The finished dish tastes just as good meatless as with meatballs or a sausage. It can even be made into a vitamin-rich, low-calorie drink. Soup made from red cabbage also tastes delicious with a little cream or sour cream. At the end of the day, red cabbage is equally enjoyable raw, steamed and in the braised form. The variety of possible recipes is very large. In any case, red cabbage is a nutrient-rich winter vegetable.
