Red Cabbage

Brassica oleracea 'Red Acre'

vegetable

Dense, heavy heads with striking burgundy-red to deep purple leaves that hold their color even after cooking. Slightly stronger flavor than green cabbage with a hint of pepper. Red cabbage is the basis of classic German and Eastern European braised dishes and beautiful in raw slaws. The pigment is water-soluble and turns blue when cooked with alkaline ingredients. Add a splash of vinegar to the pot to keep it red.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Onion: Deters cabbage moth and aphids from the bed
• Dill: Attracts parasitic wasps that parasitize cabbage worms
• Marigold: Deters cabbage root fly; general pest deterrence
• Thyme: Strong aromatic herb said to deter cabbage worms

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Cabbage worm →

  Row cover; Bt spray at first sign; inspect weekly for white butterfly eggs on undersides

• Aphids →

  Water blast; insecticidal soap; introduce parasitic wasps

• Cabbage root fly →

  Brassica collars at base of transplants; beneficial nematodes in soil

• Clubroot →

  Lime soil to above 7.0 pH where clubroot is present; strict 3-year rotation

🌾 Harvest & storage

Harvest when heads are dense and firm, 6 to 8 inches across. Heads feel almost solid when squeezed. Cut at the base leaving a few outer leaves. After harvesting the main head, leave roots in place. Smaller secondary heads may form. Red cabbage stores 3 to 6 months refrigerated or in a cold root cellar. Excellent for lacto-fermented sauerkraut.

🥗 Nutrition & benefits

Outstanding nutritional profile: very high in vitamin C, vitamin K, anthocyanins, and glucosinolates. The red-purple pigment (cyanidin) is a powerful anti-inflammatory antioxidant. Gram for gram, one of the most antioxidant-rich vegetables available.