Red cabbage: season and benefits
Seasonal calendar - Red cabbage
Nutritional values
Rich in vitamin C and anthocyanins (powerful antioxidants), red cabbage also provides vitamin K.
Storage
Red cabbage is one of the best-keeping cabbages: up to 2 weeks in the fridge and several months in a cool cellar. Once cut, cover with cling film. Sweet-and-sour cooked red cabbage keeps in jars for months. It freezes after 2 minutes of blanching.
Origin
Red cabbage is a variety of headed cabbage, cultivated in Europe since the Middle Ages. Its purple colour is due to anthocyanins, pigments that change colour depending on pH. It was particularly popular in Northern Europe and Germany, where "Rotkohl" is a traditional accompaniment to roast pork. In France, it is grown in Brittany and the North.
Cooking Red cabbage
Goes well with
Recipe ideas
- Red cabbage and apple salad
- Braised sweet-and-sour red cabbage
- Flemish red cabbage
- Red cabbage coleslaw
- Red cabbage confit with wine
Did you know?
Red cabbage juice is a natural pH indicator: it turns pink in acid (vinegar) and blue-green in alkaline conditions (bicarbonate), making it a classic chemistry experiment.