Red Cabbage Per Piece

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Nutritional Value & Recipes:

Shredded raw in coleslaw, braised for a Blaukraut side dish, or cooked in borscht, red cabbage is a nutritious, versatile cruciferous vegetable. It’s a member of the Brassica oleracea plant species, making it a cousin of kale, broccoli, and Brussels sprouts.

Its purple hue makes it stand out from its other family members, and it also gives it some unique nutrition. Anthocyanins are responsible for providing its colour, and are a potentially powerful antioxidant that may offer a number of health benefits.

When raw, it is crunchy with a slightly peppery taste. When cooked, red cabbage becomes softer and adopts a much sweeter flavour.