Red Cabbage Selected For Flavor Pairing Ideas - Mike's Food Blog Tools

Red Cabbage

The red cabbage (Brassica oleracea var. capitata f. rubra) is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment belonging to anthocyanins (flavins). In acidic soils, the leaves grow more reddish, in neutral soils they will grow more purple, while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and green/yellow in basic solutions. It can be found in Northern Europe, throughout the Americas, and in China.

Red Cabbage Pairs With:

Food Item

Flavor Affinity Level

Did you know there are 90 food flavor pairings in my database for Red Cabbage available. What you are seeing above is a random list of 30 items which pair with Red Cabbage. For the entire list, beautifully formatted, enter your email address and click the download button below, then I'll email it to you as a PDF.

Red Cabbage Properties:

Food Property	Type	Description
Flavor Profile	Sweet	Red cabbage has a slightly sweet flavor.
	Sour	Red cabbage has a mildly tangy and sour taste.
	Bitter	Red cabbage can have a hint of bitterness, especially when overcooked.
Texture	Firmness	Red cabbage is firm and crunchy when raw, but becomes tender when cooked.
	Moisture	Red cabbage has a high water content, resulting in a moist texture when cooked.
Nutritional Value	Fiber	Red cabbage is a good source of dietary fiber, which is beneficial for digestion.
	Micronutrients	Red cabbage is rich in vitamins and minerals, including vitamin C and vitamin K.
Color	Natural Pigments	Red cabbage gets its vibrant purple color from natural pigments called anthocyanins.
Aroma	Volatile Compounds	Red cabbage can emit a strong smell when cooked, which is due to volatile compounds released during the cooking process.
Chemical Composition	Acidity/Alkalinity (pH)	Red cabbage has a slightly acidic pH level, which can contribute to its tangy flavor profile.