[5] Red cabbage is a better keeper than its "white" relatives and does not need to be converted to sauerkraut to last the winter.

Cooked red cabbage is 91% water, 7% carbohydrates, 1% protein, and contains negligible fat (table).

At Christmas, it can be spiced, braised, and served as an accompaniment to seasonal roast goose or turkey.

[7] It is recommended to start red cabbage seeds indoors four weeks before the last frost.

Once the seedlings grow to about 5 centimetres (2 inches) tall and have developed their first leaves, they can be hardened off and moved outside for transplanting.