The fifth day of Christmas – Christmas red cabbage
Red cabbage: a colourful tradition with a sustainable twist
Your Christmas red cabbage has long been a beloved ingredient in festive cooking, particularly in German tradition. With its striking colour, robust flavour, and remarkable versatility, red cabbage adds depth to winter meals while offering a host of health and sustainability benefits. As we approach the Christmas season, let’s take a closer look at this humble brassica.
A brief history of red cabbage
Red cabbage has held a special place in German culture since the Middle Ages. First mentioned in the 12th century by Hildegard von Bingen, a renowned German herbalist, it was referred to as Rubeae caules to distinguish it from white cabbage, commonly used for sauerkraut. By the 16th century, hard-heading cabbages like red cabbage were well established in Europe, with the first known description appearing in England in 1570
Originally cultivated by Celtic and Nordic cultures, wild cabbage made its way to Europe around 600 B.C. Introduced more widely during the Roman era, red cabbage was primarily consumed by peasant families until it gained popularity in aristocratic kitchens during the 18th century. Today, it remains a festive staple in Germany, especially in Bavaria and Swabia, where it is typically prepared with apples, vinegar, and warming spices to accompany rich meats such as goose or duck.
How sustainable is red cabbage?
Your Christmas red cabbage is a surprisingly sustainable choice. With an emissions intensity of just 0.6 kg CO₂e per kilogram, it not only outperforms most animal products but also ranks favourably among other vegetables. Its environmental impact remains low even when frozen, making it a year-round option for climate-conscious menus.
Water usage data for red cabbage is less widely available, partly because it’s not as commonly consumed as white cabbage. However, the two are closely related, and their water usage requirements are believed to be similar — reinforcing red cabbage as a responsible choice from both an emissions and water sustainability perspective.
In 2017, red cabbage was recognised by Knorr and WWF as one of their Future 50 Foods, chosen for its nutritional density, low environmental impact, and affordability. It is grown widely across the UK, particularly in the autumn months, and harvested between September and December.
The cabbage plant forms a tight ball of leaves surrounded by larger green-purple outer leaves. At harvest, the entire plant is picked and the outer leaves discarded, leaving the crisp and flavourful head. Its ability to grow in cooler climates and its long shelf life further enhance its sustainability credentials.
Nutrition: colourful and gut-friendly
Red cabbage belongs to the brassica family, alongside kale and Brussels sprouts. Its deep purple hue is attributed to anthocyanins – powerful
antioxidants that help protect the body from oxidative stress. Emerging research suggests these compounds may support weight management and reduce the risk of Type 2 diabetes.
Another key compound found in brassicas is sulforaphane, activated when the vegetable is chopped or chewed. Sulforaphane is linked to heart health, gut protection, and anti-inflammatory effects. Your Christmas red cabbage is also a rich source of fibre, particularly insoluble fibre, which supports digestive health and promotes regular bowel movements.
It acts as a prebiotic, fuelling the beneficial bacteria in the gut. Compounds called isothiocyanates encourage the production of short-chain fatty acids (SCFAs), essential for maintaining gut health and wider wellbeing.
Here’s a great Christmas red cabbage recipe to boost gut health...
Pickled spiced red cabbage
Ingredients:
- 1 small red cabbage
- 4cm piece of fresh ginger
- 1 garlic clove
- 2 dried red chillies
- 100ml rice wine vinegar
- 50g caster sugar
- 2 tsp sesame oil
- 2 tsp black sesame seeds
Method:
- Quarter the cabbage and discard any wilted outer leaves. Cut away the core then finely shred the rest with a mandolin or sharp knife. Put in a bowl with the ginger.
- Finely slice the chillies and garlic, and add both to the bowl.
- Mix the vinegar and sugar until the sugar has dissolved, then stir in 100ml water and 1 tsp salt.
- Pour over the cabbage, toss well and leave for at least 2 hours, tossing every 30 minutes.
- Drain the cabbage well, put in a serving bowl and sprinkle over the sesame oil and seeds
For more festive inspiration, keep an eye out for the rest of our 12 Days of Christmas blogs arriving throughout December – a dive into every ingredient’s history, sustainability and nutrition, along with a delicious recipe …
Christmas bakes – stirring up tradition
01 December – smoked salmon
02 December – turkey
03 December – Brussels sprouts
04 December – parsnips
08 December – red cabbage
09 December – chestnuts
10 December – cranberries
11 December – dates
15 December – walnuts
16 December – clementines
17 December – cloves
18 December – cinnamon