The term "Blaukraut" is also used to describe the cooked red cabbage or purple-leaved varieties of the Brassica oleracea Capitata Group. Its leaf is a deep reddish-purple color. The plant, however, changes its color in reaction to the pH of the soil due to a pigment connected to anthocyanins. The color of the leaves changes according to the kind of soil: alkaline soils yield more greenish-yellow cabbages, neutral soils more purple leaves, and acidic soils more crimson leaves. This explains why the same plant has been given many names depending on where it is found based on its color. It is found throughout all of Europe, the Americas, China, and especially Africa.
Since red cabbage juice becomes red in acidic solutions and green or yellow in basic ones, it can be used as a DIY pH tester. When cooked, red cabbage usually turns blue; to prevent this, add vinegar or acidic fruit to the cooking liquid.
The soil needs to be fertilized and have appropriate humidity for red cabbage to thrive. This plant is harvested in the late fall after being sowed in the spring. Red cabbage keeps longer than its "white" siblings and doesn't require sauerkraut to store over the winter.
The edible red cabbage, also referred to as purple cabbage (Brassica oleracea, var. capitata), is prized for its slightly sweet flavor. The gorgeous purple, magenta, or dark purple color of its leaves sets it apart. This kind was created from the regular cabbage that is cultivated year-round in Europe. It is raised, prepared, and eaten in much the same way as other cabbages. The main difference is that red cabbages have anthocyanin pigments, which are what give them their distinctive color, which is lost when baked but is quite well preserved in preserves.
A headed cabbage with an oval, flat-topped, cylindrical, or spherical shape is produced by tightly stacking the leaves. They typically have even, medium- to late-precocity leaves that are rounder in form, average in size, and can be consumed raw or cooked in stews.
Like other cruciferous vegetables, red cabbage has a variety of critical nutrients. Furthermore, research suggests that eating a lot of cruciferous vegetables, including red cabbage, may help prevent a number of malignancies.
Red cabbage may help with weight loss due to its low calorie count, high water content, high dietary fiber content, and richness in other nutrients including antioxidants. These components help you feel satiated without consuming too many calories, making red cabbage a healthy addition to your diet.
Additional health benefits of red cabbage include:
Bone Health
Red cabbage has many components that are essential for preserving bone health. While most people are aware of the need of calcium and vitamin D for bone health, vitamin K and magnesium are also crucial.
Red cabbage also contains modest amounts of calcium, magnesium, and zinc. Red cabbage is also a wonderful source of vitamin K, which helps to maintain and build strong bones. A lot of the fiber in red cabbage keeps your digestive system healthy and makes it easier to digest food.
Cabbage should be maintained whole and unwashed while storing and using it. If you cut into it, the vitamin C will be lost, hastening its decline. A head of cabbage ought to be stored in the crisper drawer of the refrigerator in a plastic bag. An entire head of cabbage can last up to two months when stored in this way.
Red cabbage is widely used raw in coleslaw and salads. This vegetable can be prepared and eaten. It is the traditional side dish paired with a variety of meat dishes from German cuisine, including Sauerbraten and Döner. It can be prepared similarly to a classic Christmas roast goose or turkey, including seasoning, cooking, and serving. Apples are widely used as a sweet-sour flavoring ingredient.
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Red cabbage, when served raw and diced, has 22 calories, 1 gram of protein, 0.1 grams of fat, 5 grams of carbohydrates, and 2 grams of fiber per cup (89g).
• 2.8 grammes sugar
• 67.6 micrograms of vitamin K, or 85% of the recommended value
• Vitamin C: 32.6 mg, or 54% of the daily recommended amount
Folate: 38.3 micrograms, or 10% of the daily recommended amount
