Vegetable

Red Cabbage

Red cabbage is purple Brassica that stays crisp raw and turns silky in long braises. Acid keeps colour pink-red; alkali pushes blue-grey. Shred for slaw, braise with apple and vinegar, pickle, or ferment. Salt and rest shredded leaves to soften for salads. Central and Northern European classic.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Floret

Head

Heart

Leaf

Stalk

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Rodeo

Rovite

Kalibos

Brassica oleracea

Red Drumhead

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

CrispEarthyMildMoistPepperyPurple

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 34.3

Amount per 100 g

Total Fat 0.26 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.16 g
Cholesterol 0 mg
Sodium 18.9 mg
Salt 0.05 g
Total Carbohydrate 6.24 g
Dietary Fibre 2.52 g
Total Sugars 2.81 g
Complex / starch 1.96 g
Protein 1.75 g
Water 90.1 g

Detailed nutrients

Energy 34.3 kcal
Water 90.1 g
Carbohydrates 6.24 g
- Sugars 2.81 g
  - Monosaccharides 1.96 g
  - Disaccharides 0.84 g
- Starch 1.96 g
  - Amylose 0.49 g
  - Amylopectin 1.47 g
  - Digestible Starch 1.67 g
  - Resistant Starch 0.2 g
- Fibre 2.52 g
  - Soluble Fibre 0.88 g
  - Insoluble Fibre 1.64 g
Protein 1.75 g
- Plant Protein 1.79 g
Fat 0.26 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.06 g
  - Omega-6 0.08 g
Vitamins 505 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.54 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 130 µg
- Vitamin C 18 mg
- Vitamin E 1.27 mg
- Vitamin K 334 µg
Minerals 431 mg
- Major Minerals 425 mg
  - Calcium 33 mg
  - Sodium 18.9 mg
  - Potassium 373 mg
- Trace Minerals 6.2 mg
  - Iron 0.8 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 18 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.54 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 129.5 · vitamin-e: 1.27 · vitamin-k: 333.6 ·

Minerals

Sodium: 18.89 · Potassium: 373 · Calcium: 33 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Red Cabbage.

Pairs well with

Classic and complementary matches

AppleBraised red cabbage
Butter
Caraway
Juniper Berry
PorkGerman sides
Vinegar

Usually avoid with

Often clash in flavour or tradition

History

3000 BCE

Red Cabbage was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1800

Trade, migration, and selection spread distinctive Red Cabbage types and preparations into new climates and cuisines.

1900

Modern production, storage, and transport made Red Cabbage a regular purchase far from where it is grown or raised.

2000

Cooks now treat Red Cabbage as both staple and specialty, with more attention to provenance, variety, and form.