Red cabbage is a leafy head vegetable grown for its tightly packed purple-red leaves, used in salads, coleslaw, stir-fries, and cooked dishes. It is valued for its colour, crisp texture, and high nutritional content. In Kenya, red cabbage grows well in cool highland and irrigated regions such as Nyandarua, Kiambu, Nyeri, Nakuru, Meru, and parts of Uasin Gishu. The crop forms solid heads that store and transport well, making it suitable for both local and urban markets.

Varieties
Common types include Ruby Ball, Red Drumhead, and hybrid F1 varieties. Ruby Ball produces compact heads with good colour intensity, while Red Drumhead produces larger heads suited for fresh markets. Hybrid varieties offer uniform heads, improved yield, and better disease tolerance. Variety choice depends on market demand, head size preference, and growing conditions.

Growing Conditions
It grows best in cool temperatures of 15–22 °C and rainfall of 600–1,200 mm with good moisture control. It performs well in fertile, well-drained loamy soils rich in organic matter with a pH of 6.0–7.0. The crop requires full sunlight for proper head formation. High temperatures reduce head quality and may cause loose heads.

Growth Cycle
Grows from seeds and develops broad purple-tinged leaves that gradually form tight heads. Head formation takes several weeks, depending on the variety and conditions. Harvesting takes place when heads become firm and fully developed.

Nutritional Value
Red cabbage contains vitamins C and K, fibre, anthocyanins, and antioxidants. These nutrients support immunity, heart health, and digestion while providing strong antioxidant benefits.

Uses & Market Potential
Used fresh in salads, coleslaw, stir-fries, and cooked meals. It also supports fresh produce markets and institutional supply chains. Growing demand in urban and health-focused markets creates steady opportunities for commercial production and value addition.