Red cabbage
The red cabbage, rare blue cabbage, is a cabbage of the cabbage, which is also called red cabbage or blue kraut as a vegetable preparation or in Switzerland Rotkabis or Blaukabis in Switzerland. The red cabbage grows to a round cabbage, with the individual leaves close together. The leaf color is a dark purple. The red cabbage changes its color depending on the pH value of the soil. In acid soils it appears red, but in alkaline soils it is bluish. The more vinegar or other acids are added to the cooking, the more distinct red is the judgment. By these local preparations the different names Rotkraut or Blaukraut are explained. The color change is due to the anthocyanins contained in the red cabbage, which act as an acid-base indicator. These anthocyanins are also present in other lilac plants and petals such as lily or petunia. The red cabbage needs well fertilized soil and sufficient moisture. It is a typical winter vegetable, is sown or planted in spring and harvested in late autumn. Early varieties account for only 10%.