Introduction:
Red cabbage, also known as red cabbage or blue cabbage, belongs to the cabbage family and is a typical winter vegetable that is often prepared with warming spices such as caraway and cloves. It has the typical cabbage flavour, but unlike white cabbage, it has a slightly sweet aroma.
Use/Preparation:
The cabbage is served cooked, especially with dark meat. Apple or orange give red cabbage a fruity note. Grated, raw red cabbage can also be used in salads, smoothies or juices.
Health:
Red cabbage is rich in valuable nutrients such as vitamin C, K, fibre, magnesium and potassium. The flavonoids it contains scavenge free radicals, helping to protect cells.
Alternatives:
White cabbage, savoy cabbage, cauliflower and broccoli are close relatives of the red cabbage. Kale can also be used as an alternative.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 31/130 |
| Fat | 0,2 g |
| Healthy fatty acids | 0,02 g |
| Carbohydrates | 7,4 g |
| Sugar | 3,8 g |
| Protein | 1,4 g |
| Salt | 0 g |
