Cavolo rosso

Taste

Crunchy purple leaves with a sweet, slightly peppery taste; they turn soft when cooked.

Growing

It is grown in fields and harvested from May to October. It keeps very well in a cellar, so it is available all year.

Pairings

Braise it with apples and cloves, eat it raw in a salad or with game.

Frequently asked questions

When is Cavolo rosso in season in Switzerland?

Peak season is from May to October. In Switzerland it is available all year round.

red cabbage: how to choose?

Pick heavy, compact pieces with fresh leaves and no dark spots.

red cabbage: how to store?

In the fridge vegetable drawer, whole and unwashed.

red cabbage: how to cook?

Braised, steamed, roasted or in soup; don’t overcook it, to keep flavour and texture.

Seasonal recipes

• Black lentil and spelt loaf with apple-braised red cabbage
• Roast beef with red cabbage, apple and Ticino rice
• Red cabbage carpaccio with kiwi and alpine cheese
• Wholegrain Fried Rice with Omelette and Red Cabbage
• Red lentil and brown rice soup with red cabbage
• Roasted red cabbage with sunflower cream
• Spelt with black beans and braised red cabbage with apple
• Braised lamb shanks with red cabbage and couscous
• Swiss roast beef with red cabbage and salsa verde
• Pork meatloaf with red cabbage and polenta
• Chickpea and beetroot burgers in wholegrain rolls
• Warm potato and black lentil salad