Difference between revisions of "Brassica oleracea Capitata Group (Common names)"
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| − | + | {{DISPLAYTITLE:Common names: ''Brassica oleracea'' Red Cabbage Group}} | |
| + | |||
| + | ''Brassica oleracea'' Red Cabbage Group | ||
| + | |||
| + | ''Brassica oleracea'' Groupe Chou rouge | ||
| + | {{Common Names | ||
| + | |group1= | ||
| + | * English: red cabbage | ||
| + | * German: Rotkohl, Rotkraut; Rotkabis (CH); Rotkraut (Au) | ||
| + | * Dutch: rode kool, rodekool | ||
| + | * Swedish: rödkål | ||
| + | * Danish: rødkål | ||
| + | * Norwegian: rødkål (bok.); raudkål (nyn.) | ||
| + | * Icelandic: rauðkál | ||
| + | |group2 = | ||
| + | * French: chou rouge | ||
| + | * Italian: cavolo rosso | ||
| + | * Spanish: col roja, col morada | ||
| + | * Catalan: col roja, col morada | ||
| + | * Portuguese: repolho roxo | ||
| + | * Romanian: varză roşie | ||
| + | |||
| + | |group3 = | ||
| + | * Russian: капуста краснокочанная - kapusta krasnokočannaja | ||
| + | * Polish: kapusta czerwona | ||
| + | * Czech: zelí červené | ||
| + | * Slovak: kapusta červená | ||
| + | * Bulgarian: червено зеле, червено главесто зеле - červeno zele, červeno glavesto zele | ||
| + | * Croatian: crveni kupus | ||
| + | * Serbish: црвени купус - crveni kupus | ||
| + | * Slovenian: rdeče zelje | ||
| + | |group4 = | ||
| + | * Albanian: lakër e kuqe (lakra e kuqe with article) | ||
| + | * Greek: κόκκινο λάχανο - kokkino lakhano | ||
| + | * Turkish: kırmızı baş lâhana | ||
| + | * Hungarian: vöröskáposzta, vereskáposzta | ||
| + | * Finnish: punakaali | ||
| + | |sources = | ||
| + | Red cabbage is mostly used (raw and cooked) in northern Europe. It is quite unknown in Mediterranean regions of Europe. | ||
| + | |||
| + | * German: | ||
| + | ** Rotkraut (auch Blaukraut genannt) (Dassler, 1956). | ||
| + | ** Rotkraut, Blaukraut, Rotkohl ((Becker-Dillingen, 1956). | ||
| + | ** Rotkohl (northern German), Blaukraut (Bayern and Austria), roter Kappes (Rhine region) (Hegi) | ||
| + | * italiano: | ||
| + | ** sometimes called ''crauti'' when preserved in salt. MC | ||
| + | }} | ||
Revision as of 13:31, 28 July 2011
Brassica oleracea Red Cabbage Group
Brassica oleracea Groupe Chou rouge
Names in common use
- English: red cabbage
- German: Rotkohl, Rotkraut; Rotkabis (CH); Rotkraut (Au)
- Dutch: rode kool, rodekool
- Swedish: rödkål
- Danish: rødkål
- Norwegian: rødkål (bok.); raudkål (nyn.)
- Icelandic: rauðkál
- French: chou rouge
- Italian: cavolo rosso
- Spanish: col roja, col morada
- Catalan: col roja, col morada
- Portuguese: repolho roxo
- Romanian: varză roşie
- Russian: капуста краснокочанная - kapusta krasnokočannaja
- Polish: kapusta czerwona
- Czech: zelí červené
- Slovak: kapusta červená
- Bulgarian: червено зеле, червено главесто зеле - červeno zele, červeno glavesto zele
- Croatian: crveni kupus
- Serbish: црвени купус - crveni kupus
- Slovenian: rdeče zelje
- Albanian: lakër e kuqe (lakra e kuqe with article)
- Greek: κόκκινο λάχανο - kokkino lakhano
- Turkish: kırmızı baş lâhana
- Hungarian: vöröskáposzta, vereskáposzta
- Finnish: punakaali
Sources and commentaries
Red cabbage is mostly used (raw and cooked) in northern Europe. It is quite unknown in Mediterranean regions of Europe.
- German:
- Rotkraut (auch Blaukraut genannt) (Dassler, 1956).
- Rotkraut, Blaukraut, Rotkohl ((Becker-Dillingen, 1956).
- Rotkohl (northern German), Blaukraut (Bayern and Austria), roter Kappes (Rhine region) (Hegi)
- italiano:
- sometimes called crauti when preserved in salt. MC
