As our winter vegetable, cabbage is a real vitamin bomb, our local superfood, so to speak! Cabbages are in season in winter. They contain lots of vitamins, calcium, iron, magnesium and folic acid. Cabbage is also very high in fiber but low in calories. Red cabbage with its valuable anthocyanins strengthens our immune system. Savoy cabbage, which tastes a little nutty, contains twice as much protein, fat, iron and phosphorus as white and red cabbage, while pointed cabbage with its tender leaves is particularly rich in beta-carotene, potassium and vitamins B1 and B2.

There are numerous farmers in Bonn and the region who grow red cabbage, savoy cabbage and pointed cabbage and sell them directly. You can also buy vegetables from Bonn and the region at Bonn's markets or the Markt-Schwärmereien.

You can find more information on this in the following shopping guide for regional organic food:

Red cabbage is one of the typical winter vegetables and can be found locally from May to March. Savoy cabbage, another German cabbage classic, is available in spring, fall and winter. Winter savoy cabbage is in season here in the Rhineland until the end of February. Pointed cabbage grows in Germany between May and December and is one of the first types of cabbage to be harvested. However, it is also available in stock from local cultivation until February.

Red cabbage is not only delicious as a side dish, it is also tasty as a raw vegetable and strengthens the immune system. Savoy cabbage can also be prepared in the same way as white cabbage: whether as roulades, braised with potatoes or as a casserole. Pointed cabbage is delicious both as a raw vegetable salad and as an Asian stir-fry with rice noodles. Speaking of which, red cabbage salad made from cabbage mix? It's definitely worth trying! Especially in winter, when fresh heads of lettuce are expensive, cabbage is a great substitute. To make the salad tasty, the cabbage must be cut into thin strips.

Regardless of the type of cabbage, it should never be stored next to fruit in the fridge, as this will cause it to rot prematurely.

Pointed cabbage does not keep as long as white cabbage and should be prepared as fresh as possible. Wrapped in a damp cloth, it can be stored in the vegetable compartment of the fridge for up to five days. Pointed cabbage can be frozen for up to eight months.

Red cabbage, on the other hand, can be kept for up to three weeks wrapped in a damp cloth in the fridge. It is even better if you store the red cabbage hanging. To do this, wrap the stalk of the head with parcel tape and attach it to a taut rope. The advantage of hanging storage is that the heads do not have any pressure points and rot less quickly. Whether in boxes or hanging - as long as no mold forms, the cabbages will stay fresh for up to six months at a temperature of around two degrees Celsius.