Voir la source de Modèle:NomsCommuns

<includeonly>__NOTOC__<h2> Names in common use </h2>{{#vardefine: i|1}}{{#vardefine: max|20}}{{#while:|{{#ifexpr:{{#var:i}}<={{#var:max}}|true}}|{{#if:{{{groupe{{#var:i}}|}}}|{{#switch:{{EstPair|{{#var:i}}}}|true={{#vardefine:Droite|{{#var:Droite}}<br><br>{{{groupe{{#var:i}} }}} }}|#default={{#vardefine:Gauche{{#var:Gauche}}<br><br>{{{groupe{{#var:i}} }}} }} }} }}
{{#vardefine:i|{{#expr:{{#var:i}}+1}} }}}}<div style="width:50%;clear:right;float:right;">{{#var:Droite}}</div>
<div style="width:50%;clear:left;float:left;">{{#var:Gauche}}</div><br><div style="width:100%;clear:both;"><h2> Sources and commentaries </h2>{{{sources}}}</div></includeonly>
<noinclude>
{{NomsCommuns
|groupe1 = 
* français: chou rouge
* italiano: cavolo rosso
* español: col roja, col morada
* català: col roja, col morada
* português: repolho roxo
* română: varză roşie
|groupe2 = 
* ruskij: капуста краснокочанная - kapusta krasnokočannaja
* polski: kapusta czerwona
* česky: zelí červené
* slovenčina: kapusta červená
* bălgarski: червено зеле, червено главесто зеле - červeno zele, červeno glavesto zele
* hrvatski: crveni kupus
* srpski: црвени купус - crveni kupus
* slovenščina: rdeče zelje
|sources = 
Red cabbage is mostly used (raw and cooked) in northern Europe. It is quite unknown in Mediterraean regions of Europe.

*Deutsch:
**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

|}}
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