BIO Red cabbage

Unlike white cabbage, red cabbage has smaller, very firm heads and the purple-violet color of the leaves is due to a high content of anthocyanin. The leaves of the round head vary in color depending on the variety, with the outer leaves often showing a greenish-red shimmer. The cabbage flavor of red cabbage is more typical, even somewhat finer than that of white cabbage.

Origin

Like all types of cabbage, red cabbage also has its home in the Mediterranean region and Asia Minor. Today it is mainly cultivated in Belgium, the Netherlands, France, Scandinavia, Poland, Austria, Italy and primarily in the Federal Republic of Germany. It is available (almost) all year round. Imports play hardly any role for this winter vegetable. The first early red cabbage can be harvested as early as June.

Tips

Red cabbage has a very firm cell structure and is therefore difficult to digest. People with sensitive stomachs should therefore season red cabbage dishes with digestive caraway seeds.

Preparation

Red cabbage is often prepared raw as a salad or for raw food dishes. However, it is mostly used as a vegetable, braised or stewed. Apples, onions, chestnuts or plums are recommended as ingredients for red cabbage vegetables. The attractive color of red cabbage can be enhanced by adding a little vinegar or lemon juice or by adding a diced, sour apple. Red cabbage is a popular side dish for goose, duck and game roasts or pork. Stuffed cabbage rolls with a minced filling are also an interesting way to prepare it.

Storage recommendation

They should be stored in a cool, dark place. The outer leaves should be removed before storage. Cut heads will stay fresh longer if they are wrapped in foil and stored in the vegetable compartment of the refrigerator.