Red cabbage

Unlike white cabbage, red cabbage has smaller, very firm heads and the purple-violet colour of the leaves due to a high anthocyanin content. The leaves of the round head vary in colour depending on the variety, with the outer leaves often showing a green-red tinge. The cabbage flavour of red cabbage is more typical, even slightly more subtle than that of white cabbage.

Origin

Like all types of cabbage, red cabbage (Rotkohl in Germany) has its home in the Mediterranean region and Asia Minor. Today, it is grown mainly in Belgium, the Netherlands, France, Scandinavia, Poland, Austria, Italy and primarily in Germany. It is available (almost) all year round. Imports hardly play a role for this winter vegetable. The first early red cabbage can already be harvested in June - where we will obtain it again, as usual, from our farmer Michi.

Tips

Red cabbage has a very firm cell structure and is therefore difficult to digest. People who are particularly sensitive to stomach should therefore season red cabbage dishes with caraway, which aids digestion.

Preparation

Red cabbage is often prepared raw as a salad or with raw vegetables. However, it is most often served as a vegetable, stewed or steamed. Recommended ingredients for red cabbage are apples, onions, chestnuts or plums. The attractive colour of red cabbage can be enhanced by adding a little vinegar or lemon juice, or by adding a diced, tart apple. Red cabbage is a popular side dish with roast goose, duck, game or pork. Cabbage wraps with a mince filling are also an interesting way to prepare it.