Red Cabbage
Inventory, 45 lbs : 43.08
This item was last sold on : 09/13/24
Description/Taste
Red cabbage is a round, leafy vegetable that grows in tightly wound, waxy leaves. It has a deep violet-burgundy hue, with outer leaves that are typically darker than the inner leaves, which gradually lighten toward the center of the vegetable. Red cabbage has a dense and firm texture with shiny, smooth leaves wrapped around each other. These leaves have prominent veins running through them and are moderately thick, with white edges that are most noticeable when the cabbage is cut in half. This variety lacks water weight, which makes its leaves chewy and coarse. The flavor of Red cabbage is bolder, more cruciferous, and peppery than that of green cabbage, due to the anthocyanin pigments that give it its violet hue.
Seasons/Availability
Red cabbage is available in the spring and fall.
Current Facts
Red cabbage is botanically known as Brassica oleracea and belongs to the Brassicaceae family, which also includes kale, broccoli, and Brussels sprouts. These vegetables not only share a family but also grow well alongside Red cabbage in home gardens. Red cabbage descends from the wild cabbage species that originated along the Mediterranean and European Atlantic coasts. The word cabbage is an Anglicized form of the French word caboche, meaning head. It has been used to refer to loose-heading and nonheading forms of Brassica oleracea. Red cabbage's colorings are due to the presence of anthocyanins. These plant pigments produce red, pink, violet, and magenta colors within different parts of edible plants. Red cabbage is used primarily for its culinary values, often incorporated into side dishes and condiments like sauerkraut.
Nutritional Value
Red cabbage is rich in vitamin A, which supports vision, immune function, and skin health, as well as folate, which is vital for cell division and DNA synthesis. Red cabbage also contains vitamin B6, which plays a key role in brain development and the production of mood-regulating hormones, and vitamin E, a potent antioxidant that protects cells from damage. It is an excellent source of minerals like calcium, which strengthens bones and teeth, and magnesium, which supports muscle and nerve function. Potassium in Red cabbage helps regulate fluid balance and blood pressure, while manganese is essential for metabolism and bone formation. Phosphorus contributes to healthy bones and teeth, and zinc plays a crucial role in immune function and wound healing. Additionally, Red cabbage provides riboflavin and thiamin, both of which are important for energy production and maintaining proper cell function.
Applications
Red cabbage can be eaten raw, sautéed, steamed, or fermented. It's often pickled fresh and made into sauerkraut. This variety is also frequently used in slaws and salads with ingredients like peanuts, dates, mint, bacon, fennel, apples, and jicama. When finely chopped, Red cabbage may be incorporated into tacos, burritos, poke bowls, hand pies, stir-fries, spring rolls, soups, and stews. This vegetable can be chopped up and toasted with sesame oil and soy sauce for Japanese pancakes, tossed into a slower cooker with kielbasa and potatoes, roasted with bacon, braised with lentils and cod, or spiced with apples as a side dish. Red cabbage can be made into juice or spiced and paired with cranberries in a cider. This variety is complemented by ingredients like cilantro, lime, citrus, olive oil, light-bodied vinegar, avocados, nuts, garlic, chiles, carrots, collard greens, ginger, shallots, mushrooms, stewed and grilled meats, doner kebabs, sausages, dumplings, shelling beans, and farro.
Ethnic/Cultural Info
Red cabbage has held a special place in German culture since the Middle Ages. In German folklore, it is believed to bring good luck and prosperity, especially when served as part of a festive meal. It is a common side dish during Christmas, where it complements rich meats like goose or duck. First mentioned in the 12th century by Hildegard von Bingen, a renowned German herbalist, Red cabbage was referred to as Rubeae caules to distinguish it from white cabbage, which was commonly used for making sauerkraut. Over time, Red cabbage became a staple in German cuisine, particularly in the regions of Bavaria and Swabia, where it's traditionally prepared with apples, vinegar, and spices.
Geography/History
Red cabbage likely originated in the Middle Ages of Europe. The cabbage species is native to the Mediterranean region and was likely brought to Western Europe around 600 BCE by Celtic immigrants. The first recorded mention of Red cabbage dates back to 12th century Germany. At this time, green cabbage was already widely cultivated across Europe by the Romans, who introduced it during their expansion in the 1st century BCE. During the Middle Ages, Red cabbage was a staple for peasant families, used for both human and livestock consumption. It first appeared in aristocratic cuisine in the 18th century and has since become a globally grown and traded vegetable in both hemispheres. Red cabbage thrives in temperate climates during cooler seasons. It cannot be found in the wild, as it has been specifically bred for its distinct purple-red hue and is primarily cultivated in gardens and on commercial farms. Despite being less prevalent than its green counterpart, Red cabbage remains a popular vegetable within Northern Europe, Asia, and North America where it can be found in home gardens, grocery stores, and farmers’ markets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
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| GreensPlease | Poway CA | 858-842-1001 |
| Q&A Oyster Bar & Restaurant | Oceanside CA | 858-245-3780 |
| Espadin | Temecula California | 951-383-5585 |
| Crudo Cevicheria & Oyster Bar | San Diego CA | 619-313-9127 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| The Harvest Honey | San Marcos CA | 616-914-0124 |
| Peace Pies | San Diego CA | 619-618-6960 |
| Born & Raised | San Diego CA | 619-944-1631 |
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| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| The Mission MB | San Diego CA | 858-488-9060 |
| Blue Whale | La Jolla CA | 808-868-8639 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| El Sueno | San Diego CA | 619-972-6286 |
| Miho | San Diego CA | 619-365-5655 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Pier 32 Water Front Grill | National City CA | 619-718-6240 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| The Kitchen at Torrey View | San Diego CA | 702-489-2129 |
| College Cuisine - ZBT | San Diego CA | |
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| Hasta Manana Cantina | San Diego CA | 619-276-6700 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
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| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| The Crack Shack-San Diego | San Diego CA | 619-795-3299 |
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| Vista Valley | Vista CA | 760-758-2800 |
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| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Salt and Lime | Del Mar CA | 858-926-8582 |
| Kensington Cafe | San Diego CA | 619-684-0044 Fausto |
| The Shores | La Jolla CA | 858-459-8271 |
| Sbicca Del Mar | Del Mar CA | 619-417-2587 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
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| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Botanica | San Diego CA | 619-310-6320 |
| Portside Pier (Ketch Tasting Deck) | San Diego CA | 858-268-1030 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
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| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
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| Pitchers | San Diego CA | 858-472-1251 |
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| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
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| Lofty Coffee Co-Encinitas | Encinitas CA | 760-230-6747 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
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| The Kitchen at MCASD | La Jolla CA | 619-894-2051 |
| The Crack Shack-Encinitas | Encinitas CA | 858-735-3093 |
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| Rubicon Deli-UTC | San Diego CA | 858-877-9911 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
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| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
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| Hoover High School - Dailey | San Diego CA | 619-549-3364 |
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| Berry Good Food Foundation | La Jolla CA | 619-666-1633 |
| The Monsaraz | San Diego CA | 858-760-6228 |
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| Beaumont's | San Diego CA | 858-459-0474 |
| The Switchboard Restaurant 2024 | Oceanside CA | 760-279-6300 |
| The Santaluz Club Inc - Main Club Beverage | San Diego CA | 858-759-3150 |
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| Zel's Del Mar | Del Mar CA | 858-755-0076 |
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| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
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| Panama 66 | San Diego CA | 619-206-6352 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
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| Cove House | La Jolla CA | 858-999-0034 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Pokewan (Del Mar) | San Diego CA | 858-847-2881 |
| Culinary Concepts | San Diego CA | 619-865-1918 |
| Single Fin Surf Grill | San Diego CA | 619-948-7873 |
| Redwing Bar & Grill | San Diego CA | 619-281-8700 |
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| PureTaco | Carlsbad CA | 760-845-3346 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Mesa College | San Diego CA | 619-388-2240 |
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| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Wormwood | San Diego CA | 619-573-0289 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5995 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Searcher Sportfishing | San Diego CA | 619-861-4640 |
| Toast Cafe | San Diego CA | 858-208-9422 |
Recipe Ideas
Recipes that include Red Cabbage. One
is easiest, three is harder.