Red Cabbage • Healthy recipes and more on ingredients & storage

Red cabbage (also known as red cabbage) is low in calories and very healthy because of its ingredients. It contains anthocyanins, the secondary plant substances have an anti-inflammatory effect and can strengthen the immune system. What vitamins are contained in red cabbage and delicious recipes with raw or cooked red cabbage.

Red cabbage can be eaten raw and cooked. If it grows on acidic soil, the head of cabbage tends to turn reddish in color; if it thrives on an alkaline substrate, it tends to be bluish. That is why it is also called red cabbage in some areas. From June there is red cabbage in Germany, which is harvested until November. Then it is stored or processed into canned and frozen products. The largest contiguous cultivation area is on the North Sea, because there are ideal soils for red cabbage and an adequate water supply.

At a glance:

Full of antioxidants: These foods protect against cancer

Ingredients of red cabbage

Red cabbage is very healthy because it contains many valuable ingredients. These vitamins are in red cabbage:

In addition, the red cabbage contains calcium, potassium, iron and magnesium. Red cabbage also contains anthocyanins. They are supposed to help against inflammation, cancer, cardiovascular diseases, obesity and diabetes mellitus. The reason for this is their effect against oxidative stress. Red cabbage contains most of the anthocyanins in its raw state. A certain amount is lost through cooking. This also applies to mustard oil glycosides, which are contained in red cabbage. They can lower the risk of cancer and can be used specifically in treatment.

Healthy effects of red cabbage

Red cabbage not only tastes good, it also supports the body in some functions. This is what red cabbage does in the body:

  • Intestinal protection: With two to three grams of fiber per hundred grams, the red cabbage stimulates digestion. It also ensures a long-lasting feeling of satiety and prevents cravings.

  • Cancer and eye protection: Red cabbage also owes its purple color to anthocyanins. For example, they also give blackberries and other fruit a deep purple color. The phytochemicals help the body to cope with cell-damaging substances and, according to studies, inhibit the formation of cancer cells. In addition, anthocyanins promote eyesight. The mustard oil glycosides it contains are also said to inhibit the development of cancer and have an anti-inflammatory effect.

  • Immune protection: One hundred grams of raw red cabbage contain up to 60 milligrams of vitamin C – that’s about half the daily requirement of an adult. Vitamin C (ascorbic acid) can strengthen the immune system and shorten the duration of infections.

  • Stronger bones: The colorful vegetables provide calcium and magnesium, which strengthen the bones.

  • Eisenlieferant: Red cabbage is a good source of the trace element iron. The body needs it for oxygen supply and blood formation.

Freshness and storage of red cabbage

When buying red cabbage, the outer leaves should be fresh and crisp and no withered leaves should be seen. The entire head should feel tight. Red cabbage is ideally stored in a cool, damp cellar, where it can be kept for up to six months. On the other hand, fresh red cabbage should stay in the refrigerator for a maximum of three weeks. If it is already cut, the interfaces can be covered with cling film.

Red cabbage can also be frozen – both raw and cooked. It is best to pre-portion the raw red cabbage and fill it in freezer bags. Cooked red cabbage should be cooled down before freezing. Both variants can be stored in the freezer for up to six months.

Enjoy raw: Recipe for red cabbage salad on baguette

Ingredients for four people:

  • 200 ml Cranberrysaft
  • 2 tbsp brown sugar
  • 50 g fresh cranberries (alternatively frozen)
  • 200 g red cabbage
  • 1 tbsp wine vinegar
  • Salt pepper
  • 1 tbsp sunflower oil
  • 1 apple
  • 1/2 bunch of rocket
  • 1 Baguette
  • 2 tbsp olive oil

preparation: Reduce the juice and sugar a little while washing or defrosting the cranberries. Bring the fruits to the boil in the juice until they burst easily. Let cool and take the berries out again. Cut the red cabbage into fine strips and season with the cranberry stock, vinegar, salt, pepper and sugar. Add oil and mix everything well. Core and dice the apple and coarsely pluck the rocket. Pour off the remaining liquid from the coleslaw and then fold the cranberries, rocket and apple cubes into the red cabbage. Roast the baguette slices in hot olive oil and serve with the salad.

Pro Portion: 349 calories

Classic: Boiled red cabbage with apple

Ingredients for six people:

  • 1 red cabbage
  • 2 apples
  • 1 onion
  • 8 cloves
  • 1 bay leaf
  • 3 tbsp sugar
  • 3 tbsp red wine vinegar
  • 500 ml of water
  • salt
  • Pfeffer
  • Oil or lard for frying

Chop the red cabbage with a sharp knife or a slicer. You may need to put on kitchen gloves to avoid discoloration on your hands. Peel the onion and cut into cubes. Fry these in a saucepan heated with oil or lard. Add the red cabbage and reduce. Add some salt, sugar, water and red wine vinegar. Put the cloves and bay leaf in a tea bag or spice egg and add to the saucepan. After simmering for 20 minutes, the bay leaf and cloves can be removed again. In the meantime, core and dice the apples and then add them to the pan and season the red cabbage with salt and pepper again. After simmering for an hour, the cabbage is soft.

Strengthen the immune system: These foods help with this

Source: Lifeline | Das Gesundheitsportal by

*The article has been translated based on the content of Lifeline | Das Gesundheitsportal by If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of information only available in a certain language.

*We always respect the copyright of the content of the author and always include the original link of the source article.If the author disagrees, just leave the report below the article, the article will be edited or deleted at the request of the author. Thanks very much! Best regards!