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Published on September 21, 2016

Farmers' Market Fresh Item

Week 21: Red Cabbage

Red CabbageAll About It:

It’s September, which means it’s Oktoberfest time! (This isn’t a misprint. Oktoberfest in Munich traditionally starts in September because the weather is better at that time for an outdoor celebration. But the last Oktoberfest weekend is still in early October.)

Admittedly, Oktoberfest is not a celebration known for the healthiest of eating. But if there is one vegetable that German cuisine is known for — it’s cabbage. Think it’s just for coleslaw and sauerkraut? Nein!

See our healthy recipe suggestions below for adding cabbage to your baked, braised or sautéed entrees. If you are making stir-fry, add cabbage to add flavor and crunch. You can’t go wrong with any type of cabbage. But red cabbage has a peppery, bitter flavor. Compared to green cabbage, it contains 10 times the amount of Vitamin A, which benefits your skin, eyes and immune system.

When you think of Vitamin C, you commonly think oranges. But red and green cabbages also are loaded with Vitamin C. Both types of cabbages are a good source of Vitamin K and fiber, too.


Braised Red Cabbage with Sausage and Apples

Oktoberfest Chicken and Red Cabbage

Sautéed Cabbage and Apples

Fresh Food Links:

MFMA: Find a Farmers' Market Near You

Minnesota Grown

University of Minnesota Extension: Growing Cole Crops in Minnesota Home Gardens