Red cabbage facts for kids
Quick facts for kids Red cabbage |
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Red cabbage plant
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| Species | Brassica oleracea |
| Cultivar group | Capitata Group |
The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins. 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 coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. It can be found in all Europe, throughout the Americas, in China and especially in Africa.
The juice of red cabbage can be used as a home-made pH indicator, turning red in acid and green/yellow in basic solutions. On cooking, red cabbage will normally turn blue; it is necessary to add vinegar or acidic fruit to the pot to retain the cabbage's red color.
Red cabbage needs well fertilized soil and sufficient humidity to grow. It is a seasonal plant which is seeded in spring and harvested in late autumn. Red cabbage is a better keeper than its "white" relatives and does not need to be converted to sauerkraut to last the winter.
Uses
| Nutritional value per 100 g (3.5 oz) | |
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| Energy | 122 kJ (29 kcal) |
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6.94 g
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| Sugars | 3.32 g |
| Dietary fibre | 2.6 g |
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0.09 g
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Protein
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1.51 g
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| Vitamins | Quantity
%DV†
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| Vitamin A equiv.
beta-Carotene
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0%
2 μg
0%
20 μg |
| Thiamine (B1) |
6%
0.071 mg |
| Riboflavin (B2) |
5%
0.06 mg |
| Niacin (B3) |
2%
0.382 mg |
| Pantothenic acid (B5) |
3%
0.154 mg |
| Vitamin B6 |
17%
0.225 mg |
| Folate (B9) |
6%
24 μg |
| Vitamin C |
41%
34.4 mg |
| Vitamin K |
45%
47.6 μg |
| Minerals | Quantity
%DV†
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| Calcium |
4%
42 mg |
| Iron |
5%
0.66 mg |
| Magnesium |
5%
17 mg |
| Phosphorus |
5%
33 mg |
| Potassium |
9%
262 mg |
| Zinc |
3%
0.25 mg |
| Other constituents | Quantity |
| Water | 91 g |
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Link to USDA Database entry
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| †Percentages estimated using US recommendations for adults. | |
Red cabbage is often used raw for salads and coleslaw. This vegetable can be eaten cooked. It is the traditional accompanying side dish paired with many German meals, notably meat dishes like Sauerbraten or Döner. At Christmas it can be spiced, braised and served as an accompaniment to seasonal roast goose or turkey. Often apples are added to give it sweet-sour taste.
Cultivation
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It is recommended to start red cabbage seeds indoors 4 weeks before the last frost. Sow in containers that allow for movement of water through the bottom of a cell. Popular seedling starting containers are peat pots, egg cartons, plug trays or milk cartons. Once the seedlings grow to about 5 centimetres (2 inches) tall, and have developed their first leaves, they can be hardened off and moved outside for transplanting. Red cabbage prefers climates that remain moist and cool for most of its vegetative growth stage, so they can be placed in the ground shortly after the last frost, while the spring is still cool. The cabbage plants can be spaced about 30–65 cm (12–26 in) from one another. They will need watering often but are otherwise low maintenance plants.
pH indicator
Red cabbage contains an anthocyanin-based dye that can be used as a pH indicator. It is red, pink, or magenta in acids, (pH < 7), purple in neutral solutions (pH ≈7), and ranges from blue to green to yellow in alkaline solutions (pH > 7).
Nutrition
Cooked red cabbage is 91% water, 7% carbohydrates, 1% protein, and contains negligible fat (table). It has a high content of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV) per 100-gram amount, and is a moderate source of vitamin B6 (17% DV) (table).
Phytochemicals
Red cabbage phytochemicals include sulforaphane and other glucosinolates.
See also
In Spanish: Lombarda para niños
