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        "rendered": "Red cabbage (Brassica oleracea var. capitata f. rubra)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Red cabbage (Brassica oleracea var. capitata f. rubra)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Brassica oleracea var. capitata f. rubra<small>Cruciferous plants (Brassicaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Also<\/div>\n<div class=\"v\">Red cabbage, red cabbage<small>depending on the region<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Strong, slightly sweet<small>With acid, it turns red; without acid, it turns blue.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Europe<small>Cabbage with anthocyanins<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Anthocyanins and Vitamin C<small>More vitamin C than white cabbage<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">August to December<small>from the warehouse until March<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Red cabbage owes its color to anthocyanins \u2013 the same pigments as blueberries. It&#039;s a natural pH indicator: it turns red with vinegar or apple cider, and blue without acid. It provides more vitamin C than white cabbage and is the classic winter vegetable served with roasts and game.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>Red cabbage or blue cabbage?<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/rotkohl-brassica-oleracea-rubra.jpg\" alt=\"Halbierter Rotkohl auf einem Holzbrett\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Whether you call it red cabbage or blue cabbage depends on how it is cooked - with acid it turns red, without it blue.<\/p>\n<p class=\"ea-drop\">Red cabbage, like white cabbage, is a cultivated variety of wild cabbage with a high anthocyanin content. It has been known in Central Europe since the Middle Ages and was long valued as a medicinal and winter vegetable. In the south, where it was traditionally cooked without much acid, it is called blue cabbage; in the north, where vinegar and apples are added, it is called red cabbage.<\/p>\n<p>The color change is a chemical phenomenon: anthocyanins alter their structure depending on the acidity. Red cabbage juice is therefore used as an indicator in schools \u2013 red in acidic conditions, violet in neutral conditions, and blue to green in alkaline conditions.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What red cabbage does for you<\/h2>\n<p class=\"ea-drop\">Red cabbage provides approximately 57 mg <strong>Vitamin C<\/strong> per 100 g - significantly more than white cabbage - plus vitamin K, vitamin B6, potassium, fiber and plenty <strong>Anthocyanins<\/strong>. With approximately 31 kcal per 100 g, it is light.<\/p>\n<p>Like all cabbages, it contains <strong>Glucosinolate<\/strong>, which are converted into isothiocyanates when cut and chewed. The combination of anthocyanins and glucosinolates makes red cabbage one of the winter vegetables richest in polyphenols; observational studies link a high cabbage intake to a lower risk of some cancers.<\/p>\n<p>Classic red cabbage with apples, high in sugar and cooked for a long time, retains less vitamin C than a briefly braised or raw red cabbage salad. The anthocyanin red color remains more stable with acidity.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 57 mg<\/b><span>Vitamin C per 100g of raw red cabbage<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 31 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>red \/ blue<\/b><span>the color depends on the acid<\/span><\/div>\n<div class=\"ea-zahl\"><b>until March<\/b><span>Keep red cabbage in a cool storage area<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in red cabbage<\/h2>\n<p>Red cabbage contains <strong>Vitamin C<\/strong>, Vitamin K, vitamin A (as beta-carotene), folate, potassium, fiber and <strong>Anthocyanins<\/strong> - Predominantly acylated cyanidin glycosides, which are comparatively heat- and light-stable. Also present are glucosinolates such as glucoraphanin and sinigrin.<\/p>\n<p>The anthocyanins leach into the water during cooking - therefore, it is better to braise or steam red cabbage than to boil it in a lot of water.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes red cabbage stronger<\/h2>\n<p>Red cabbage needs acidity, sweetness and spices - and not too much heat.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Color<\/span><\/p>\n<div class=\"mit\">with <i>Vinegar &amp; Apple<\/i><\/div>\n<p>Acid keeps it bright red and stabilizes the anthocyanins.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Spices<\/span><\/p>\n<div class=\"mit\">with <i>Clove, bay leaf &amp; cinnamon<\/i><\/div>\n<p>The classic red cabbage seasoning.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Raw<\/span><\/p>\n<div class=\"mit\">as <i>lettuce<\/i><\/div>\n<p>Finely grated, salted, kneaded, with vinegar, oil and walnuts - maximum vitamin C.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>goose fat or butter<\/i><\/div>\n<p>Fat carries the spices and rounds out the flavor.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Berries<\/span><\/p>\n<div class=\"mit\">with <i>Cranberries<\/i><\/div>\n<p>A handful of cranberries instead of lots of sugar.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">digestion<\/span><\/p>\n<div class=\"mit\">with <i>Caraway seeds<\/i><\/div>\n<p>For cabbage-related bloating.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not in <i>boil lots of water<\/i><\/div>\n<p>Anthocyanins and vitamin C get into the water.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sugar<\/span><\/p>\n<div class=\"mit\">not with <i>lots of sugar<\/i> from the glass<\/div>\n<p>Ready-made red cabbage is often heavily sweetened.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Color<\/span><\/p>\n<div class=\"mit\">not with <i>Baking soda<\/i> cook<\/div>\n<p>Lye turns it blue-green - and destroys vitamins.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">digestion<\/span><\/p>\n<div class=\"mit\">not <i>suddenly a lot<\/i><\/div>\n<p>Cabbage causes bloating - increase the amount slowly, add caraway seeds.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Medications<\/span><\/p>\n<div class=\"mit\">not fluctuating with <i>Marcumar<\/i><\/div>\n<p>Vitamin K evenly distributed.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stains<\/span><\/p>\n<div class=\"mit\">not on <i>wooden boards<\/i> without lemon<\/div>\n<p>Anthocyanins cause coloring - lemon juice helps.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Apple red cabbage<\/span><span class=\"w\">With apples, onions, cloves, and bay leaves.<\/span><\/li>\n<li><span class=\"g\">Red cabbage salad<\/span><span class=\"w\">Raw with walnuts and apple.<\/span><\/li>\n<li><span class=\"g\">Red cabbage and orange salad<\/span><span class=\"w\">With orange segments and pomegranate.<\/span><\/li>\n<li><span class=\"g\">Red cabbage with goose<\/span><span class=\"w\">The feast.<\/span><\/li>\n<li><span class=\"g\">Red cabbage soup<\/span><span class=\"w\">With beetroot.<\/span><\/li>\n<li><span class=\"g\">red coleslaw<\/span><span class=\"w\">With carrot and yogurt.<\/span><\/li>\n<li><span class=\"g\">Oven-baked red cabbage<\/span><span class=\"w\">Roasted in wedges with balsamic vinegar.<\/span><\/li>\n<li><span class=\"g\">Inserted<\/span><span class=\"w\">As pickles for burgers and bowls.<\/span><\/li>\n<li><span class=\"g\">Red cabbage smoothie<\/span><span class=\"w\">With apple and berries.<\/span><\/li>\n<li><span class=\"g\">Red cabbage wraps<\/span><span class=\"w\">Leaves as a covering.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> For salad, finely grate the lettuce, add salt, knead vigorously, and let it sit for 20 minutes \u2013 this will make it soft and juicy. A single head will keep for many weeks if stored in a cool place.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Raw red cabbage salad for winter<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Red cabbage, apple and walnut salad<\/h3>\n<ol>\n<li>Finely shred a quarter of a red cabbage, knead vigorously with a pinch of salt for 5 minutes.<\/li>\n<li>Cut an apple into thin strips, roughly chop a handful of walnuts.<\/li>\n<li>Mix 2 tablespoons of apple cider vinegar, 2 tablespoons of oil, one teaspoon of mustard and a little honey to make a dressing.<\/li>\n<li>Mix everything together and let it sit for 20 minutes.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A dose of vitamin C and polyphenols in winter, when fresh fruit is scarce: raw fruit retains the vitamin C, the acid stabilizes the anthocyanins, and the walnuts provide omega-3.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>As a side dish or light meal. Keeps for two days in the refrigerator.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, red cabbage, like other types of cabbage, is considered cooling, dry and bloating - good for Pitta and Kapha, but only suitable for Vata when cooked with cumin, ginger and ghee.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM) red cabbage (<strong>Zi Gan Lan<\/strong>) sweet and neutral to slightly cool. It is said to strengthen the spleen and stomach and relieve pain; its dark color is now associated with blood-nourishing properties.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Flatulence:<\/strong> Increase the intensity slowly, add caraway seeds.<\/li>\n<li><strong>Blood thinners:<\/strong> Maintain a consistent level of vitamin K.<\/li>\n<li><strong>Finished products:<\/strong> often heavily sweetened.<\/li>\n<li><strong>Thyroid:<\/strong> Only very large quantities of raw ingredients are relevant in cases of iodine deficiency.<\/li>\n<li><strong>Allergy:<\/strong> rarely.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/weisskohl-brassica-oleracea-capitata\/\"><span class=\"art\">Archive<\/span><span class=\"n\">White cabbage<\/span><span class=\"d\">The pale brother.<\/span><\/a><a href=\"\/en\/wiki-archiv\/preiselbeere-vaccinium-vitis-idaea\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cranberry<\/span><span class=\"d\">Instead of sugar in red cabbage.<\/span><\/a><a href=\"\/en\/wiki-archiv\/nelken-syzygium-aromaticum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Carnations<\/span><span class=\"d\">The classic red cabbage seasoning.<\/span><\/a><a href=\"\/en\/product\/ceylon-zimt-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ceylon cinnamon, ground<\/span><span class=\"d\">For red cabbage with apples.<\/span><\/a><a href=\"\/en\/product\/fencheltee-fruechte\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Fennel tea (fruits)<\/span><span class=\"d\">After eating cabbage.<\/span><\/a><a href=\"\/en\/product\/opc-traubenkernextrakt\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">OPC grape seed extract<\/span><span class=\"d\">Polyphenols in concentrated form.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Wiczkowski W, Szawara-Nowak D, Topolska J. <em>Red cabbage anthocyanins: profile, isolation, identification, and antioxidant activity.<\/em> Food Research International 2013; 51(1): 303\u2013309.<\/li>\n<li>Higdon JV et al. <em>Cruciferous vegetables and human cancer risk: epidemiological evidence and mechanistic basis.<\/em> Pharmacological Research 2007; 55(3): 224\u2013236.<\/li>\n<li>Wallace TC, Giusti MM. <em>Anthocyanins.<\/em> Advances in Nutrition 2015; 6(5): 620\u2013622.<\/li>\n<li>Aune D et al. <em>Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality - a systematic review and dose-response meta-analysis of prospective studies.<\/em> International Journal of Epidemiology 2017; 46(3): 1029\u20131056.<\/li>\n<li>USDA FoodData Central: <em>Cabbage, red, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Rotkohl (Brassica oleracea var. capitata f. rubra) Botanischer Name Brassica oleracea var. capitata f. rubraKreuzbl\u00fctler (Brassicaceae) Auch Blaukraut, Rotkrautje nach Region Geschmack Kr\u00e4ftig, leicht s\u00fc\u00dfmit S\u00e4ure rot, ohne blau Herkunft EuropaKopfkohl mit Anthocyanen Bekannt f\u00fcr Anthocyane und Vitamin Cmehr Vitamin C als Wei\u00dfkohl Saison August bis Dezemberaus dem Lager bis M\u00e4rz Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte<\/p>",
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