Punakaali

Punakaali is the Finnish term for red cabbage, the purple-red cultivar of Brassica oleracea used in cuisines around the world. The word combines punainen, meaning red, with kaali, cabbage. In English, the plant is commonly called red cabbage and is valued for its crisp texture and distinctive color.

Red cabbage forms a compact, globe-shaped head with tightly packed leaves that range from deep purple to bright red, depending on growing conditions. It is a cool-season crop and can be grown in temperate regions. Varieties include early and late-maturing types, with “January King” being a well-known late-season cultivar popular for its size and color.

Cultivation favors cool weather and well-drained soil. The crop is relatively frost-tolerant and can store well when kept in a cool, dark environment. Whole heads can last several weeks to months in refrigeration, while cut portions should be consumed within a few days.

Culinary uses are diverse. Red cabbage is eaten raw in salads or slaws, often with acidic dressings that help preserve its color. It is also cooked, braised, or sautéed and features prominently in German Rotkohl, Polish surówka, and various Eastern European dishes. It can be pickled or fermented and pairs with meats, apples, and vinegar-based flavors.

Nutritionally, red cabbage is low in calories and high in fiber, vitamin C, and vitamin K. Its purple-red pigment comes from anthocyanins, which contribute to color and may have antioxidant properties.