Red cabbage is a leafy vegetable that belongs to the cruciferous family (*Brassica oleracea*). Like white cabbage and green cabbage, red cabbage consists of a head that is red, turning towards purple, surrounded by smooth, dense green leaves. Native to Central Europe, this plant is incorporated into many culinary recipes and offers countless health benefits.
Red cabbage can be consumed raw or cooked steamed, boiled, or in a casserole. It is available year-round in markets. It is considered by nutritionists to be a genuine source of Vitamin C.
BELGIUM – FRANCE – NETHERLANDS – PORTUGAL
Wooden crate – IFCO crate – Net 10 or 25kg
| SEPT. | OCT. | NOV. | DEC. | JAN. | FEB. | MAR. | APR. | MAY | JUNE | JULY | AUG. | |
| Red Cabbage |
Temperature 6-10°C – Humidity (Hygrometry): >90%
Cabbage is a flagship ingredient in traditional French dishes. It is consumed at a rate of 1.6 kg per purchasing household per year [1] (according to INSEE, a purchasing household represents 2.3 people).
[1] Kantar Worldpanel – 2012-2014 Average
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