Red Cabbage

What Is Red Cabbage?

Red cabbage (Brassica oleracea var. capitata f. rubra) comes from the same species as white cabbage, forming a firm head, but with purple-red leaves. It gets its colour from a natural plant pigment, anthocyanin.

Its leaves are crisp, slightly peppery, and a bit sweeter than white cabbage. Its vivid colour and crunchy texture make it a favourite especially in raw salads and pickles.

Nutritional Values of Red Cabbage

Like other head cabbages, red cabbage provides roughly 31 kcal of energy per 100 g, making it low-calorie; it contains vitamin C, vitamin K, and fibre, with anthocyanins present as a plant compound giving it its purple colour. Values are approximated from a similar profile.

What Are the Benefits of Red Cabbage?

With its low calorie, vitamin C and K, and fibre content, red cabbage can be considered part of a balanced, vegetable-rich diet.

This information is general; red cabbage is a food, not a substitute for medical treatment.

How to Choose Red Cabbage?

Good red cabbage has a firm, heavy head with glossy, crisp leaves. Specimens with wilted, spotted outer leaves or a loosened head have lost their freshness.

• The head should be firm and heavy
• The leaves should be glossy and crisp
• Wilted, spotted outer leaves are undesirable

How to Store Red Cabbage?

A whole head of red cabbage keeps for weeks in the refrigerator's vegetable drawer. A cut head should have its cut surface wrapped in plastic wrap and stored in the refrigerator for a few days; the cut surface can darken over time, in which case that part is trimmed off.

Using Red Cabbage in the Kitchen

Red cabbage is used most often thinly shredded in raw salads and coleslaw, in pickles, and in quick sautés. Since long cooking can fade its colour and leach it into the liquid, it is cooked briefly and a little acid (lemon/vinegar) is added to preserve its vivid colour.

Why Does Red Cabbage's Colour Change?

The anthocyanin it contains changes colour depending on the acid-base environment: when acid such as lemon or vinegar is added it stays a vivid pink-purple, while in an alkaline environment it can turn blue-green. That's why a little acid is often used in salads.

Frequently Asked Questions

What is the difference between red cabbage and white cabbage?

They are the same head-forming species; red cabbage is distinguished by its purple colour from anthocyanin, and its leaves are a bit firmer and its taste a bit more intense.

Why does red cabbage fade when cooked?

The water-soluble anthocyanin leaches into the water during long cooking and the colour lightens; cooking briefly and adding a little acid helps preserve the colour.

Is red cabbage pickle made?

Yes; thanks to its crisp texture and vivid colour it is often used in pickling, and the vinegar brine also keeps its colour bright.