Red cabbage (Brassica oleracea var. capitata f. rubra) is a variety of cabbage known for its deep purple-red color and crunchy texture. The leaves are tightly packed and have a slightly peppery flavor compared to green cabbage. Red cabbage is packed with antioxidants, particularly anthocyanins, which give it its rich color and provide various health benefits. It is often used in raw preparations, such as salads and slaws, but it can also be cooked in a variety of dishes. Cooking may tone down its color, but it will retain its crunch and mild flavor. Red cabbage is a good source of vitamins C and K, as well as fiber and folate.

Features

• Vibrant color—adds a pop of color to any dish.
• Peppery flavor—slightly sharper and more intense than green cabbage.
• High in antioxidants—rich in anthocyanins that promote health.
• Low in calories—perfect for light and healthy dishes.
• Rich in vitamins—particularly vitamins C, K, and A, as well as fiber and folate.

How to Use

1. In salads: Use raw red cabbage to add color and crunch to fresh salads or slaws. Pair with ingredients like apple, carrots, and vinaigrette.
2. In stir-fries: Add to stir-fried vegetables with soy sauce or sesame oil for a pop of color and texture.
3. In braises: Cook red cabbage in vinegar or apple juice for a delicious, sweet-sour dish. Often served as a side with meats.
4. As a topping: Shred and use as a topping for tacos, burgers, or sandwiches.
5. For pickling: Red cabbage is great for pickling, producing vibrant, tangy results.

Perfect for

• Salads and slaws where you need crunch and color.
• Stir-fries with your choice of protein or vegetables.
• Braising with a touch of sweetness and acidity.
• Pickled dishes that offer a tangy bite with color.
• Toppings for wraps, tacos, or sandwiches to add texture and flavor.