Red cabbage

With the support of our stable Hungarian producer base, this vegetable is always available in high quality in our wholesale assortment – ask us for an offer!

Red cabbage, or purple cabbage, is a highly nutritious vegetable that is widely used in the kitchen to prepare a variety of dishes. It is rich in vitamins and minerals, especially vitamin C, vitamin K and fibre, which aid digestion and support general health. Red cabbage’s distinctive deep purple colour is due to antioxidants called anthocyanins, which are beneficial for heart health and may help reduce the risk of certain diseases. Because of its versatility, red cabbage can be used fresh in salads, steamed, fermented as cabbage or even in soups. Red cabbage is not only healthy but also tasty, making it an excellent choice for those who want to enrich their diet with delicious and nutritious vegetables.

How to choose red cabbage?

1. Colour and texture: look for bright, deep purple cabbage with leaves that wrap tightly around the stem. The leaves should be crisp and fresh, not soft, yellow or wilted.
2. Weight: good quality red cabbage is heavy and firm. A heavier cabbage usually has more leaves, which means more product for your money.
3. Signs of freshness: avoid cabbages that show signs of damage, holes or mould. These signs may indicate that the cabbage is no longer the freshest or has been damaged by insects.
4. Size: smaller sized cabbages are often more tender and tender, while larger ones can be more fibrous and less flavoursome. When shopping, consider how much cabbage you need and choose a size accordingly.

When should you buy red cabbage?

The best time to buy red cabbage is in autumn, especially late autumn when cabbage is at the peak of its natural growth cycle. During this period, red cabbage tastes sweeter and has a crispier texture, as the cooler weather helps to increase the sugar content of the vegetable. Cabbage harvested in autumn is often thicker and more flavoursome, making it excellent for salads, side dishes and a variety of main courses.

Good quality red cabbage can also be found in early winter, as these vegetables store well in a cool place and retain their freshness and nutritional value for longer. Thanks to modern storage technology, fresh red cabbage is now available all year round in supermarkets, but for the best flavour and nutritional value, buy in the autumn season.

Storing red cabbage

The red cabbage should be stored in a cool, dark place, ideally in the vegetable bin of the fridge, where it will keep for up to two weeks. Once the cabbage has been cut, the cut surface should be covered with freshness film to minimise exposure to air and slow oxidation. For best freshness, cut the cabbage just before use to preserve its nutritional value and crisp texture.