Red cabbage

Of the Red cabbage, which belongs to the cruciferous family, is related to white cabbage. It differs in its purple color. This is caused by the coloring agent anthocyanin. The growth is also somewhat smaller and firmer. The red cabbage is also called red- or Red cabbage designated.

What you should know about red cabbage

The red cabbage comes 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 different 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 diced apple is added when cooking or braising, as the acid intensifies the strong red. The color depends on the pH of the soil on which the red cabbage grows. It tends to take on a reddish color on acidic soils and a bluish color on alkaline soils. A distinction is made between early red cabbage, medium early red cabbage and autumn and permanent red cabbage, although in Germany almost only the latter type of cabbage is grown.

Red cabbage is also very popular in Northern and Central Europe.

It is planted in spring. It needs sufficient water and well-fertilized soil. Harvesting is possible from May to December, although most varieties are ripe in autumn. In the spring the red cabbage is mild and tender, in the summer it is firmer and spicier and in the late autumn the cabbage is the largest and has the thickest leaves. Fresh red cabbage can be bought all year round, but it is also very easy and productive to grow in the garden. The weight of the red cabbage can be 500 grams to a good two kilograms.

Importance to health

The red cabbage convinces with valuable ingredients. Just 200 grams cover the daily need for vitamin C. However, careful preparation should be ensured, since too long cooking destroys the vitamin C.

It also contains plenty of vitamin K, selenium, magnesium, potassium, iron and a high content of valuable fiber. The latter not only keeps you full for a long time, but also gets your digestion going. The red cabbage also has a positive effect on blood pressure. The secondary plant substances also have a high health benefit: The radical scavengers such as chlorophyll, bioflavonoids, indoles and phenols as well as the coloring agent 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 should also have a cholesterol-lowering and dehydrating effect.

Ingredients & nutritional values

The red cabbage contains a lot of vitamins and fiber and is an important supplier of nutrients. Above all, it contains vitamins C, B6, E, K and provitamin A. The red cabbage also supplies the body with selenium, potassium, magnesium, folic acid and a lot of iron. Red cabbage is healthy because, in addition to its valuable ingredients and secondary plant substances, it has few calories and a low fat content.

Intolerances & allergies

The red cabbage is often not well tolerated by people with a sensitive stomach due to its particularly firm cell structure and fiber. This leads to flatulence, for example, because the intestine cannot digest the fiber. They are broken down, creating the intestinal gases. The result is stomach ache. In this case, it should not be eaten raw and should be made more digestible when cooking with beneficial spices such as caraway, fennel or ginger.

Shopping & kitchen tips

When buying red cabbage, a few things should be taken into account: Good quality is shown by the fact that the wrappers are as undamaged as possible, have a dark red to purple gloss and are strong and the stalk of the cabbage is cut short.

The leaves should enclose the head tightly, be crisp and not have dark spots. The red cabbage is often sold without the 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 want to go faster or if fresh red cabbage is not available at the moment, you can choose the red cabbage from the freezer, because many products are already precooked, seasoned and refined with apples.

When it comes to storage, it depends on whether it is summer or winter red cabbage. From the summer harvest it can be kept in the refrigerator (vegetable compartment) for 5 to 14 days, while the winter red cabbage can be kept in a cool and dry place for a few months. If it has been cut, it should be covered with cling film. Red cabbage is best not stored with tomatoes or apples, as both contain the gas ethylene, which makes the cabbage wither faster. As a ready-made vegetable, it can also be frozen.

Preparation tips

To prepare the cabbage, the thick outer leaves or the not fresh leaves are first removed. Then the red cabbage is quartered or halved, rinsed briefly, drained and the thick stalk and the thick leaf veins are cut out with a knife. Now the red cabbage can be thinly cut into strips for a salad or a little thicker for cooking as a vegetable.

The classic preparation of red cabbage is to marinate, add lard and apples, before the very aromatic cabbage is slowly braised until soft. Red cabbage is very popular with dark meat, game, and duck and goose as a side dish, as the sweet taste goes well with hearty dishes. If the red cabbage is combined with ingredients such as apples, prunes or chestnuts, the sweet aroma can be enhanced. Good contrasts and a freshness are created if it is also seasoned with a little acid. The red cabbage is also very suitable in a vegetable pan or in a casserole, because the red cabbage is an excellent addition to vegetarian cuisine. The aromatic pungency of exotic spices such as ginger gives red cabbage dishes that special something.

In some regions the red cabbage is a main course. For this, potatoes and vegetables are cooked together and then mashed. The potatoes bind the liquid, creating a firmer consistency. The finished meal tastes just as good without meat as with meatballs or a bratwurst. It can even be used to make a vitamin-rich, low-calorie drink. The soup made from red cabbage is also very tasty with a little cream or sour cream. At the end of the day, the red cabbage is raw, steamed and equally a pleasure in the braised form. The variety of possible recipes is very large. The red cabbage is definitely a nutrient-rich winter vegetable.