Red Cabbage

Red cabbage (Brassica oleracea var. capitata f. rubra) is widely grown in temperate regions and harvested when the heads reach full size and pigment density. The color is concentrated in the outer leaves, where anthocyanins accumulate during growth. After harvesting, the leaves are chopped and processed with water extraction, followed by filtration and pH adjustment.

The resulting extract is rich in acylated anthocyanins, which offer better stability than those in many fruits. However, like all anthocyanin-based pigments, red cabbage color is highly pH-dependent—ranging from bright pink in acidic conditions to green or yellow in alkaline ones. It performs best in acidic environments and should be protected from extended heat and light exposure for optimal stability.