Red cabbage is a traditional dish with its roots in European cuisine, especially in Germany and nearby regions, where it is known as "Rotkohl" or "Blaukraut". Over time, this preparation has spread to various Latin American countries, maintaining its essence but adapting to local ingredients. In Mexico, for example, it is commonly called "col morada" or "repollo rojo", while in other countries like Argentina and Chile it is simply called "red cabbage" or "red cabbage".
This dish is highly appreciated in celebrations and festivities due to its unique flavor and vibrant color that perfectly accompanies meats and stews. Its preparation with ingredients like apple and red wine gives it a sweet and sour flavor at the same time, making it irresistible. Furthermore, the use of vinegar during cooking helps preserve the intense red color of the cabbage, which is a fundamental detail for its presentation.
