Red cabbage

Red Cabbage (Brassica oleracea var. capitata f. rubra)

Red cabbage (pronunciation: /rɛd 'kæbɪdʒ/), also known as purple cabbage or blaukraut after preparation, is a type of cabbage that belongs to the Brassica family. The plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins.

Etymology

The term "cabbage" is derived from the French term "caboche", meaning head, referring to its round shape. The prefix "red" is due to the purple-red hue of the leaves. In German, it is known as "blaukraut", with "blau" meaning blue and "kraut" meaning herb or plant.

Description

Red cabbage is a biennial plant that forms a dense-leaved head. The plant is characterized by its vibrant color which can vary from red to purple. The color of the leaves can change depending on the pH level of the soil in which the plant is grown. In acidic soils, the leaves grow more reddish, in neutral soils they will grow more purple, while an alkaline soil will produce rather greenish-yellow cabbages.

Nutritional Value

Red cabbage is known for its high nutritional value. It is rich in vitamin C, vitamin K, and vitamin A. It also contains significant amounts of calcium, potassium, and iron. The plant is also a good source of dietary fiber.

Culinary Uses

Red cabbage is often used in salads and coleslaw. It can be eaten raw, cooked, or pickled. Its leaves are often used as a garnish. The cabbage's color is often used to enhance dishes.

Related Terms

• Cabbage
• Brassica
• Anthocyanins
• Vitamin C
• Vitamin K
• Vitamin A
• Calcium
• Potassium
• Iron
• Fiber

External links

• Medical encyclopedia article on Red cabbage
• Wikipedia's article - Red cabbage

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