Red Cabbage

Name: Red cabbage, also called purple cabbage (Brassica oleracea var. capitata f. rubra) — a dense head of deep purple-red leaves, with a flavour a little more peppery than green cabbage.

Description

Red cabbage is a form of ordinary cabbage, grown across northern and eastern Europe, and has been prized since the Middle Ages. Its colour comes from anthocyanin pigments, the same compounds found in berries and red onions.

These pigments are natural pH indicators: red cabbage juice turns pink in acid, such as vinegar or lemon juice, and blue-green in alkaline conditions, such as baking soda, which is a popular school science experiment. That is also why cooks add vinegar or apple when braising red cabbage, to keep it red, rather than letting it turn blue.

Main nutrition value

Red cabbage is rich in vitamin C and vitamin K, and has more anthocyanin antioxidants than green cabbage, along with fibre and folate.

How best to be consumed

Red cabbage is eaten raw and cooked, and keeps its colour best with a little acid.

1. Shred thinly into slaws and salads, with a tangy dressing, which also keeps it bright.
2. Braise slowly with apples, vinegar and spices, as in German Rotkohl.
3. Pickle or ferment into sauerkraut.
4. Add a splash of vinegar or lemon when cooking to keep its colour.
5. Store whole in the fridge, where it keeps for weeks.

Overconsumption could cause…

Red cabbage is safe and healthy in food amounts.

1. Bloating and gas, since cruciferous vegetables contain raffinose and other fermentable carbohydrates.
2. Possible effects on warfarin and similar blood-thinning medicines because of the high vitamin K content, so keep intake steady rather than avoiding them.
3. Possible effects on thyroid function in people with an underactive thyroid or iodine deficiency if very large amounts are eaten raw, since brassicas contain goitrogens; normal cooked servings are fine.
4. Harmless purple colouring of other foods, and of urine or stools in some people.

GroupsCruciferous VegetablesCruciferous (cabbage family)Low fatLow sodiumRich in vitamin CRich in vitamin KFresh

Related foodsTurnipKaleBroccoliGarden CressGreen CabbageRocket / Arugula

Wikipedia — Red cabbage, used for origin, naming and history: https://en.wikipedia.org/wiki/Red_cabbage