Rødkål

Rødkål, or red cabbage, is a cultivar of Brassica oleracea. It forms compact, dense heads with blue‑purple leaves and is a common sight in temperate gardens. The name rødkål derives from its distinctive red or purplish color.

In cultivation, red cabbage is a hardy cool‑season crop grown as an annual for harvest. It prefers well‑drained soil and full sun. Heads typically weigh about 0.8–2.5 kg. Red cabbage can be stored for several weeks in a cool, humid place or refrigerated.

Culinary uses vary. Raw shredded rødkål is often used in salads and slaws for crisp texture and color. Cooked preparations include braised or sautéed red cabbage, usually cooked slowly with apples, onion, vinegar or wine, sugar, and spices such as cloves or cinnamon. In Denmark, rødkål is also sold pickled in jars and served as a side dish. In Scandinavian cuisine, braised red cabbage accompanies pork, sausages, or game, and it is a common feature of Christmas meals.

Nutrition and characteristics: Red cabbage contains dietary fiber, vitamin C, and vitamin K, and it includes anthocyanins that give the red color and act as antioxidants. The leaves are edible, though outer leaves may be tougher and are sometimes removed.

Storage and safety: Raw red cabbage keeps longer when stored in the vegetable drawer; once cut, refrigerate it and use within a few days. When cooking, acidity from vinegar helps retain color.