Rødkålen

Rødkålen, or red cabbage, is a cultivar of Brassica oleracea var. capitata grown for its dense heads of bluish-red leaves. The reddish pigment comes from anthocyanins, which can intensify in cool growing conditions and acidic soil. The color can fade during cooking but often brightens with the addition of acids such as vinegar or citrus.

The vegetable is widely used in Northern and Central European cuisines. It can be eaten raw in slaws, pickled, or cooked, with braised red cabbage and apples being a classic preparation in many homes. In Danish, Swedish, and Norwegian cooking, rødkålen is a common side dish, frequently served with roast pork, duck, or meatballs, and often prepared as a sweet-and-sour accompaniment with vinegar and sugar. Fermentation can produce a red variant of sauerkraut.

Rødkålen is typically an autumn to winter crop and is sold as whole heads or shredded for convenience. It stores well in the refrigerator for several weeks when kept whole; once cut, it should be used within a few days. For long-term storage, it can be pickled or fermented.

Nutritionally, red cabbage is low in calories and high in dietary fiber, vitamin C, and vitamin K. It also contains antioxidants such as anthocyanins and polyphenols, contributing to its potential health benefits. When preparing rødkålen, protect the color by incorporating acidic ingredients and, if desired, wearing gloves to avoid staining the skin.