The presented results concern three varieties of red cabbage: Koda, Kissendrup SWE and Haco POL. During a field experiment conducted in 2003-05, the three varieties were analyzed for their organic and mineral content which is responsible for the nutritive value of cabbage. Significant differences were found between the studied varieties. The reported changes accounted for organic and mineral nutrients. The best results were reported in respect of var. Haco POL, whose edible parts were the richest in dry matter, vitamin C, sugars and organic acids. Haco POL was also characterized by the highest copper content and the lowest iron content among the analyzed varieties.