Why Are Red Cabbages Called Red?

The term 'red cabbage' can be a bit misleading, especially when compared to its actual color in cooked form. This article delves into the reasons behind the name and explores the fascinating differences between red cabbage and its purple cousins.

Understanding Red and Purple Cabbages

Red cabbages are a variety of Brassica oleracea, a species that also includes kale, broccoli, and cauliflower. Contrary to what one might expect, there are two main types of cabbage: red and purple. Though they are often referred to interchangeably, there are subtle differences between them.

Red cabbages generally have larger heads with less dense leaves, whereas purple cabbages are slightly smaller and have denser leaves. However, the taste and nutritional content differ minimally, making the choice primarily about aesthetics.

The Enigma of Raw vs. Cooked Cabbage

Raw red cabbage appears purplish or even blue due to the presence of anthocyanins, a pigment that gives the cabbage its color. Interestingly, when cooked, red cabbage transforms its hue from blue to red as the pigment reacts to the acid present in the cooking liquid.

Adding vinegar or lemon juice during cooking is ideal for this transformation. This culinary trick has been used for centuries to give dishes a vibrant red color, perfectly suited for festive or decorative purposes.

Language and Perception of Color

Language often plays a significant role in how we perceive and categorize colors. 'Red' is an ancient term for a color, one that predates modern color distinctions like 'orange,' 'purple,' or 'brown.' Many things are referred to as red, even when they are technically not. For example, red cabbages, red deer, red foxes, and even fire, which is often depicted with red flames despite being predominantly orange or yellow.

History and Cultural Influence

The choice of the term 'red cabbage' is likely due to historical and cultural factors. Historically, the term has stuck, and the variation in naming might be simply a reflection of tradition. Additionally, the color purple, often associated with royalty and nobility, might have influenced the choice of 'red' over 'purple' for marketing or cultural reasons.

Furthermore, cabbages are typically green, and purple cabbages appear more red than green. The ease of pronouncing 'red' over 'purple' might also contribute to the prevalence of the term 'red cabbage' in culinary contexts.

Conclusion

While the term 'red cabbage' might seem confusing at first glance, it stems from a combination of historical reasons, the chemical properties of the cabbage, and the cultural influence of color perception. Now, the next time you encounter a purple-cold cabbage in your kitchen, you’ll know why it’s called ‘red’!