Description
Red cabbage is a type of cabbage that, after being prepared, is also referred to as Blaukraut. Its leaves are a dark reddish-purple hue. However, a pigment from the anthocyanin family causes the plant to alter its colour in response to the pH level of the soil. The leaves will become more crimson in acidic, neutral, or alkaline soils; more purple in neutral or alkaline soils; and more greenish-yellow in alkaline soils. This explains why different locations have given the same plant different names based on its colouring.
Uses
For salads and coleslaw, red cabbage is frequently used uncooked. You can cook this vegetable and consume it. It can be seasoned, braised, and served with a seasonal roast goose or turkey around Christmas.
Nutrition
Red cabbage that has been cooked includes very little fat, only 1% protein, 7% carbs, and 91% water. It has a high amount of vitamins K and C per 100 g, and is a moderate source of vitamin B6.
Cultivation
Red cabbage seeds should be started indoors four weeks before the final frost. Plant seeds in containers that permit water to pass through the cell’s bottom. Peat pots, egg cartons, plug trays, and milk cartons are common containers for seedling germination. The seedlings can be hardened off and transferred outside for transplanting once they are around 5 centimetres tall and have sprouted their first leaves.
Table
