The Complete Guide to Growing Red Cabbage

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Despite its vibrant color and nutritional value, many people struggle to incorporate red cabbage into their diets due to a lack of knowledge about its preparation and potential health benefits.

Neglecting to include red cabbage in your diet means missing out on essential vitamins, minerals, and antioxidants that contribute to overall health and well-being.

Research indicates that regular consumption of red cabbage can reduce the risk of chronic diseases such as heart disease and certain types of cancer.

In this article, I will provide a complete guide to growing red cabbage, including its nutritional benefits, growing and harvesting, and a variety of delicious recipes to inspire you to make this nutritious vegetable a staple in your diet.

Nutrition Facts for Red Cabbage

Here are the nutrition facts for 1 cup (89g) of raw red cabbage:

NutrientAmount per 1 cup (89g)
Water80.5 g
Protein1.27 g
Carbohydrate6.56 g
Calcium40 mg
Iron0.712 mg
Vitamin C50.7 mg
Source: USDA

What is Red Cabbage?

Red cabbage is a variety of cabbage (Brassica oleracea) characterized by red leaves. While similar in flavor and nutrition to green cabbage, red cabbage owes its pigment to anthocyanins.

These antioxidants give red cabbage numerous health benefits and make it a colorful addition to meals.

Definition and Brief Description

Red cabbage (Brassica oleracea) is a cultivar of cabbage distinguished by reddish-purple leaves. Unlike green cabbage, red cabbage leaves have a crinkly texture and become brighter in color when chopped or shredded due to the release of anthocyanins.

Scientific Name

The scientific name for red cabbage is Brassica oleracea, var. capitata f. rubra. All cabbage varieties belong to the Brassica genus, which also includes broccoli, cauliflower, Brussels sprouts and more.

Key Differences from Green Cabbage

While green and red cabbage are similar nutritionally, red cabbage contains anthocyanins that give it its vibrant hue.

The anthocyanins in red cabbage provide unique antioxidant and anti-inflammatory benefits not found in green cabbage.

Nutritional Benefits of Red Cabbage

Red cabbage is low in calories yet packed with nutrients. One cup of shredded red cabbage contains just 27 calories but delivers vitamin K, vitamin C, vitamin A, manganese and fiber. The anthocyanins in red cabbage act as anti-inflammatory and anti-cancer compounds.

Red cabbage is especially rich in antioxidants called anthocyanins. Anthocyanins give red cabbage its deep purple color and have been shown to protect cells from free radical damage.

They help reduce the risk of cancer, heart disease, diabetes, and eye disorders like macular degeneration.

Red cabbage is also a good source of vitamin C, with one cup providing 31% of the RDI. Vitamin C supports immune health and collagen production.

Fiber aids digestion and supports gut health as well. The minerals manganese and potassium help regulate blood pressure and nutrient absorption too.

Growing Red Cabbage

Planting Red Cabbage

Planting red cabbage

Red cabbage thrives when planted in late summer or early fall. You can harvest it the following spring through summer. It prefers fertile, well-draining soil with a pH between 6 and 7.

You can sow red cabbage seeds 1/4 inch deep. Or, you can transplant seedlings 18–24 inches apart in rows 2-3 feet apart. Cabbage needs regular water, especially when heads form, to prevent splitting.

Caring for Red Cabbage Plants

Caring and growing red cabbage

Proper watering and weed control are important for healthy cabbage growth. Red cabbage also requires moderate fertilization throughout its growth. Too much nitrogen can cause plants to produce more leaves than heads, while balanced fertilizer promotes head formation.

Watch for signs of common cabbage pests or diseases. These include cabbage worms and clubroot. Deal with them promptly to prevent damage. Removing infected leaves and practicing crop rotation help maintain soil health.

Harvesting Red Cabbage

Harvested red cabbages on the wooden box

Red cabbage heads will be firm and round when ready to harvest. This is usually 65–75 days after transplanting seedlings. It takes longer if seeds are directly sown. Heads should be solid all the way through the core.

To harvest, cut the heads off the stems, leaving 5–6 inches of stem attached with a sharp knife. Leaving the stem minimizes moisture loss. Cabbage can be stored for 2–3 months at 32°F and 95% humidity.

For long-term storage over the winter, store cabbage in a cool cellar or unheated garage. It may last into the following spring. Preventing frost and condensation will keep heads crunchy.

You can learn more in depth about the growth stages of the cabbage plant in the next article.

Cooking with Red Cabbage

Red cabbages recipes on plate

The deep pigments in red cabbage are water-soluble, so shredding or thinly slicing brings out the brightest colors. Its mildly tart flavor lends itself to many dishes.

Preparing Red Cabbage

Thinly sliced cabbage is used for salads and raw slaws. Shredding with a knife or mandoline makes fluffy cooked cabbage dishes. Strips or wedges work for roasting. A chiffonade cut creates delicate ribbons.

Red Cabbage Recipes Ideas

Red Cabbage Salad: Thinly sliced red cabbage, apple, and green onion tossed with a mustard vinaigrette make a nutrient-dense side salad.

Braised Red Cabbage: Slices of red cabbage simmered with onions, vinegar, sugar, and spices become silky-soft with vibrant color.

Stuffed Cabbage Rolls: Blanched red cabbage leaves are stuffed with lean ground meat and rice, then simmered in tomato sauce.

Kimchi: Shredded red cabbage fermented with ginger, garlic, chili, and Asian flavors adds probiotics to noodles and rice bowls.

Sauerkraut: chopped red cabbage salted and fermented for a digestive probiotic condiment or sandwich topping.

Dan Dan Noodles with Red Cabbage: thin strips of red cabbage stir-fried with Sichuan noodles, minced pork, and a savory peanut sauce.

FAQs About Red Cabbage

Can red cabbage go bad?

Red cabbage can last several weeks if stored properly in the refrigerator. Signs it has gone bad include shriveling, sliminess, or an unpleasant odor.

Like other leafy greens, red cabbage is highly perishable. Keep it moist but not wet in an airtight container or plastic bag in the crisper drawer of the fridge. Cabbage stored this way can typically last 1-2 weeks past its sell-by date.

How long does it last in the fridge?

Properly stored in the fridge, red cabbage will maintain its quality for 10–14 days. Signs it is going bad include wilting, black or soft spots, or an unpleasant odor. Freezing cuts the shelf life in half.

Will red cabbage stain other foods?

Yes, the deep magenta pigments in red cabbage dissolve in water. They can easily color foods they touch. It’s best stored in an airtight container or bag.

Store it separately from lighter-colored produce to prevent staining. Cooking with red cabbage also carries the risk of coloring other ingredients. It can turn things like rice pink or purple.

Can kids eat red cabbage?

Yes, red cabbage is a nutritious food that’s generally safe for kids to eat. Its mild flavor lends itself to kid-friendly preparations like slaws and salads. Be sure to supervise young children when eating to prevent choking on large pieces.

Conclusion

Red cabbage is a colorful, nutritious vegetable with many health and culinary benefits. Beyond its attractive deep purple hues, red cabbage stands out from green cabbage due to its higher antioxidant content from anthocyanin pigments.

These plant compounds impart anti-inflammatory and anticancer properties.

Both nutrient-dense and versatile in the kitchen, red cabbage can be enjoyed raw in salads or slaws for its crunch, or braised or roasted for its soft texture.

Its mild taste pairs well with many global cuisines and lends itself to fermented preparations like kimchi and sauerkraut. 

Home gardens can grow red cabbage with minimal care for a late-summer harvest.

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