Red Cabbage

Information For Shoppers

Red Cabbage

Red Cabbage

About: The red cabbage (Brassica oleracea var. capitata f. rubra) has been cultivated in Britain since the Middle Ages. For many years, the British have shredded it and relegated it to the pickling jar, missing out on other delicious cooking methods such as braising.

Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment called anthocyanin (flavin). On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and blue in basic solutions. It can be found in Northern Europe, throughout the Americas, and in China.

On cooking, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.

Red cabbage needs well fertilized soil and sufficient humidity to grow. It is a seasonal plant which is seeded in spring and harvested in late fall. Red cabbage is a better keeper than its “white” relatives and does not need to be converted to sauerkraut to last the winter.

How to Use: Red cabbage can be served raw or cooked. Raw red cabbage can be served in salads or pickled in vinegar to serve with cold meats and baked potatoes. Serve braised red cabbage cooked with apple and brown sugar as a side dish to accompany beef, pork or game dishes or include in stir-fries.

How to Prepare: Remove any damaged outer leaves and cut the cabbage in half and then into quarters, cut off the hard white core from each quarter at an angle. Slice and wash thoroughly.

How to Cook: Red cabbage is best braised, unlike other types of cabbage it does not spoil if overcooked. To braise red cabbage, layer the prepared red cabbage, 1 diced cooking apple, 3 tbsp brown sugar, 3 tbsp red wine vinegar, seasoning and a knob of butter in a flameproof casserole. Cook on the hob over a low heat or in the oven at 150C, gas mark 2 for 1-2 hours or until very tender and cooked right through. To stir-fry red cabbage, heat 1 tbsp olive oil in a frying pan, add the cabbage and stir fry for 4-5 minutes or until tender but still crisp.

How to Store: Keep refrigerated after purchase

Raw red cabbage is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Riboflavin, Folate, Calcium, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.

Vitamins, Minerals & Phytochemicals

Nutritional Information:

100g red cabbage, boiled, typically contains:
21 kcals,
1g protein,
0.3g fat,
3.7g carbohydrate,
2.2g fibre



Information For Suppliers


Packaging Options:

  • Bagged
  • Loose
  • Overwrapped
  • Halves

Riviera Produce Strives to delight their customers so we are willing to create any pack size or presentation that our clients may require. If you have packaging requirements outside the scope of those listed here, as a first step, please contact our Sales & Procurement Manager (01736 850960 [email protected]) to discuss your needs.