Our red cabbage grows in the fields of Kronprinzenkoog in the district of Dithmarschen (Schleswig-Holstein). With its marshy soils and proximity to the North Sea, this region is virtually predestined for cabbage cultivation and, with an area of 2,500 to 3,000 hectares, is the largest continuous cultivation area for head cabbage in the whole of Europe.

Red cabbage thrives best in heavy, loamy soils with an adequate supply of water and nutrients. It loves windy and cool conditions and enjoys the fresh North Sea breeze that blows across our farmland.

Despite technological advances, a great deal of manual work is still required when harvesting red cabbage. The head is carefully cut by hand and the outer leaves are then removed before the cabbages are packed into boxes for further transport. When the cabbage is stored, it must be handled with extreme care, as the smallest points of contact can cause the cabbage to spoil more quickly.

To prepare, remove the outer leaves and cut the cabbage into quarters using a large knife. This makes it easy to cut out the hard stalk and cut the red cabbage into strips of any size depending on the method of preparation.

The best-known use of red cabbage is boiled red cabbage, which is mainly served with hearty dishes such as goose or game. But red cabbage also tastes great when steamed or used in soups or stews. You can also grate it raw into a salad to create a very special flavour.

When buying, make sure that the red cabbage is nice and firm and the leaves have a matt sheen. Red cabbage can be kept for several weeks in cool, airy rooms or in the vegetable compartment of the fridge. You can also freeze it without any problems. To preserve the vitamins, it is best to blanch it briefly before freezing.