Red cabbage
Chou rouge
| Latin name | Brassica oleracea var. rubra |
|---|---|
| Family | Vegetables |
| Origin | Northern Europe |
| Season (France) | September – February |
| Flavour | Sweet · Earthy · Tangy · Mild |
| Typical price (France) | 1,50–3 €/kg |
What it is
Its colour is a working pH meter: the anthocyanins turn blue in alkali and red in acid, which is why an unacidulated pot comes out an unappetising grey-violet. German and Flemish cooks solved this centuries before chemistry explained it, by always adding apple or vinegar.
In the kitchen
Add the acid at the start, not the end. Vinegar or apple early keeps it crimson; added late it never recovers the colour.
Goes with
Apple Juniper berry Cider vinegar Clove Onion Chestnut Duck Cinnamon
Same species
Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero
Also used with
In season alongside
Arbutus berry Coco de Paimpol Hedgehog mushroom Pike Pumpkin Savoy cabbage
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