red cabbage - Discover U-Pick farms in the Netherlands

Picking red cabbage in the Netherlands is a fun, hands-on way to connect with nature—whether you’re solo or with loved ones. There’s something satisfying about twisting the sturdy heads from their stems, feeling the crisp leaves, and filling your basket with vibrant purple-red veggies. The fresh, earthy scent and the quiet chatter (or friendly competition) make it a memorable outing.

Back home, red cabbage shines in the kitchen. Try it raw in salads for a crunchy bite, or ferment it into tangy sauerkraut. For something heartier, here are two recipes:

Braised Red Cabbage: Sauté sliced cabbage with apples, onions, and a splash of vinegar. Simmer with a pinch of sugar and cloves until tender—perfect alongside roasted meats.
Red Cabbage Slaw: Shred cabbage thinly, toss with grated carrots, mayo, lemon juice, and a hint of mustard. A bright, crunchy side for burgers or grilled fish.

For a creative twist, blend red cabbage into a vibrant herbal tea: steep a few leaves in hot water with ginger and honey for a soothing drink. Or, if you’re feeling fancy, muddle a bit into a cocktail like a Purple Gin Fizz—shake gin, lemon juice, honey syrup, and a splash of cabbage juice with ice, then top with soda water for a floral, slightly earthy sip.

Whether you’re cooking, sipping, or just admiring its rich color, red cabbage brings a little extra fun to the table.

Ecologische Tuinderij De Tilgrupshof

vegetables, herbs

friesland

De Tilgrupshof is a self-picking farm in Appelscha, Netherlands, cultivating ecological vegetables since January 2024. The farm is part of an area focused on increasing biodiversity through ecological farming practices. Members, called “oogstgenoten” (harvest companions), pay an annual fee for the right to harvest their own vegetables and herbs for about 30 weeks, from mid-May to November. They can harvest 4 to 5 days a week. The farm operates on the Community Supported Agriculture (CSA) principle.

Beleef Het En Eet Het

groente, bloemen

zuid-holland

“Experience it and Eat it” is a farm in Strijen where visitors can harvest their own vegetables. The idea was born to let people experience where their food comes from. Families, schools and adults are welcome to harvest potatoes, onions, carrots, beetroot, pumpkins, green beans, red and white cabbage. Children learn about the origins of honey through the beehives present. After harvesting, you can enjoy fries made from your own potatoes. The farm is open from mid-August to early November on weekends. Schools can also visit during the week by appointment. In the winter, maintenance is carried out, drainage is installed and administration is done. Flower borders have been created that help combat lice in a natural way. The harvested vegetables cost a small amount per kilo.