- german name: Rotkohl
- swiss name: Rotkabis/Rotkohl
- french name: Chou rouge
- italian name: Cavolo rosso
General Information: What’s fall in Europe without red cabbage? Indeed, cabbage of many sorts have been used throughout Europe since at least the 11th Century. Red Cabbage is especially popular during the colder months, appearing alongside virtually every Fall dish containing wild meat. Red cabbage has the most vitamins of all cabbage varieties.
Season: August – February
Purchasing Tips: Look for fresh, crisp-looking leaves that are firmly packed. The head should be heavy for its size.
Storage: Refrigerate about one week
Cooking Tips: Red cabbage can be consumed raw or cooked in a number of ways, including steamed, sautéed or braised. Never cook red cabbage in aluminum or with acids. In the former case, the cabbage will turn blue and taste metallic. In the latter case, red cabbage will lose all its color.
Nutritional Info: Red Cabbage has large amounts of Vitamins A & C.« back to What's in Season