Difference between revisions of "Brassica oleracea Rubra Group (Common names)"

• 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
• Serb: 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