All About Red Cabbage

When cooked, the texture and flavor of red cabbage changes rather significantly. Its crispness gives way to a tender, almost melt-in-the-mouth consistency. The earthy notes become more pronounced, while its peppery edge softens, allowing the vegetable’s inherent sweetness to shine through. 

Whether braised with apples and spices or simply sautéed with a splash of balsamic, cooked red cabbage can develop a rich, multifaceted taste profile. The vibrant hue may also change, especially if cooked with acidic ingredients.

Growing red cabbage

Generally, red cabbage is ready to harvest when the head reaches a good size and feels firm when lightly squeezed. For many varieties, this is when they are about the size of a bowling ball or slightly smaller. 

Different varieties of red cabbage have varied maturity times, but most are ready between 70 to 85 days after transplanting. The outer leaves should be vibrant and relatively free from major blemishes or pest damage.

Keep in mind: If you leave red cabbage in the ground for too long, the heads might crack or split, especially after heavy rains. Regular monitoring is crucial, especially when nearing the time of typical maturity.

Look for a deep, vibrant purple or red color—pale or washed-out spots can indicate older cabbage. The leaves should feel crisp, not limp or rubbery, and when you gently squeeze the cabbage, it should feel solid and dense. Fresh red cabbage should have a slight earthy scent. Avoid cabbage that has a sour or off smell, as it might be starting to rot.

Store the whole, unwashed head in the crisper drawer of your refrigerator. Place it in a plastic bag, but leave it slightly open to allow for a bit of airflow. This method will keep the cabbage fresh for up to two weeks. For cut or sliced cabbage, wrap the cut sections tightly in plastic wrap or place them in an airtight container before refrigerating. Use these pieces within a few days for the best quality.

Absolutely! Begin by thoroughly washing the red cabbage, then remove any damaged or old outer leaves. Slice the cabbage into quarters and then remove the core. You can then chop it into your preferred size, either finely sliced or in larger chunks. For better flavor and color, it’s recommended to blanche the cabbage before freezing. 

Properly stored, frozen red cabbage can last for 10-12 months in the freezer, but for the best texture and flavor, it’s advisable to use it within 6-8 months. When you’re ready to use the frozen cabbage, you can add it directly to soups, stews, or stir-fries or thaw it in the refrigerator before using.

Like other cabbage varieties, red cabbage is a cool-season crop that flourishes in temperate climates. While it grows well in moderate summer heat, extremely hot conditions can hamper its growth or cause it to flower prematurely. It is grown in many parts of the world, including North America, Northern Europe, and Asia.