Red cabbage

The main body of the cabbage comprises closely joined leaves and a short and thick stem. The colour varies from light red to dark red. The edges of the leaves are red and the stems are white. The flavour is rounded.

Soured red cabbage is today a staple at every Christmas table. Red cabbage can replace cabbage in most dishes. Red cabbage works well both lightly fried paired with meat dishes and raw in salads.

Best stored at 2 to 4 °C.