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|group1=
* English: red cabbage
* DeutschGerman: Rotkohl, Rotkraut; Rotkabis (CH); Rotkraut (Au)* nederlandsDutch: rode kool, rodekool* svenskSwedish: rödkål* danskDanish: rødkål* norskNorwegian: rødkål (bok.); raudkål (nyn.)* íslenskaIcelandic: rauðkál
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* françaisFrench: chou rouge* italianoItalian: cavolo rosso* españolSpanish: col roja, col morada * catalàCatalan: col roja, col morada* portuguêsPortuguese: repolho roxo* românăRomanian: varză roşie
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* ruskijRussian: капуста краснокочанная - kapusta krasnokočannaja* polskiPolish: kapusta czerwona* českyCzech: zelí červené* slovenčinaSlovak: kapusta červená* bălgarskiBulgarian: червено зеле, червено главесто зеле - červeno zele, červeno glavesto zele* hrvatskiCroatian: crveni kupus* srpskiSerbish: црвени купус - crveni kupus* slovenščinaSlovenian: rdeče zelje
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* shqipAlbanian: lakër e kuqe (lakra e kuqe with article)* ellinikoGreek: κόκκινο λάχανο - kokkino lakhano* türkçeTurkish: kırmızı baş lâhana* magyarHungarian: vöröskáposzta, vereskáposzta* suomiFinnish: punakaali
|sources =
Red cabbage is mostly used (raw and cooked) in northern Europe. It is quite unknown in Mediterranean regions of Europe.
* DeutschGerman:
** Rotkraut (auch Blaukraut genannt) (Dassler, 1956).
** Rotkraut, Blaukraut, Rotkohl ((Becker-Dillingen, 1956).
