Red Cabbage

Red Cabbage Seeds

Red cabbage seeds are used to grow red cabbage sprouts, which are young shoots of the red cabbage plant. These sprouts have a crisp texture and a slightly peppery, mild cabbage flavor. They are rich in nutrients and add color and crunch to salads, sandwiches, and other dishes.

History of the Seed

Red cabbage (Brassica oleracea var. capitata f. rubra) has been cultivated for centuries, originating in Europe. It was traditionally grown for its dense leafy heads but sprouting red cabbage seeds is a more recent practice popularized by health enthusiasts for its quick, nutrient-packed greens.

Nutritional Information

Red cabbage sprouts contain:

  • Vitamins: A, C, K, and some B vitamins
  • Minerals: Calcium, potassium, magnesium, and iron
  • Antioxidants: High in anthocyanins (which give red cabbage its color)
  • Fiber: Dietary fiber for digestion support
  • Phytochemicals: Glucosinolates known for health benefits

Nutrition Benefits

  • Supports immune health due to high vitamin C
  • Promotes bone health with vitamin K and calcium
  • Antioxidants help reduce inflammation and oxidative stress
  • May aid digestion and support detoxification processes
  • Low in calories and fat, making it a healthy snack or addition to meals

Sprouting Process and Directions

Soak Time

Soak the red cabbage seeds in clean water for 6–8 hours or overnight.

Rinse Time

Rinse the seeds thoroughly with fresh water 2–3 times per day.

Growing Time

Sprouts typically take 4–6 days to grow, depending on conditions.

Harvest Time

Harvest when sprouts reach about 1–2 inches in length, usually between day 4 and day 6.

Yield

From approximately 1 tablespoon of seeds (about 10–15 grams), you can expect up to 1 cup of fresh red cabbage sprouts.

Days to Sprout

Red cabbage seeds generally begin to sprout within 2 days of soaking.

Best Growing Methods

  • Use a sprouting jar or tray with good drainage and airflow.
  • Keep sprouts in indirect sunlight or low light to avoid bitterness.
  • Maintain room temperature between 65°F and 75°F (18°C – 24°C).

Storage

Once harvested, store red cabbage sprouts in a sealed container in the refrigerator. Use within 3–5 days for best freshness.

Using the Ready Sprouts

  • Add fresh to salads, sandwiches, wraps, and burgers.
  • Mix into smoothies or juices for added nutrition.
  • Use as a garnish on soups or main dishes for color and texture.

Helpful Tips

  • Rinse sprouts well before eating to remove any residue.
  • Avoid over-soaking or leaving water stagnant to prevent mold.
  • If sprouts smell off or look slimy, discard immediately.
  • Experiment with small batches before growing larger quantities.

Did You Know

Red cabbage sprouts contain more antioxidants per gram than mature red cabbage leaves? Their concentrated nutrients make them a powerful addition to your diet.