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Red cabbage is actually nearer purple in colour.
It has a sweeter flavour than plain white cabbage, though not as strong as savoy.
Go straight to cabbage recipes.
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About Red Cabbage |
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Red cabbage is a good source of iron, vitamin C and calcium, as well as being packed with other vitamins and minerals.
The nutrients are best enjoyed either raw or lightly cooked. So over-boiled red cabbage isn't as good for you as lightly steamed or raw cabbage.
Did you know...?
If red cabbage is grown on an alkaline soil, it has a blue colour. If grown on an acidic soil, it has a more reddish colour... |
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How To Choose |
| Red cabbage lasts for ages, so you shouldn't have a problem with it going off in your veg box. Choose cabbages that feel firm and whose outer leaves are still crisp, rather than shrivelled. |
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How To Store |
| Store in a cool, dark cupboard for a week or two. It will keep for longer in the fridge, but the flavour doesn't seem to be as good. |
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How To Use |
Wash the leaves well, to remove any mud and bugs.
Then you can slice finely to use in salads or coleslaw.
If cooking, steam it lightly, so it's still crunchy. This gives you maximum taste and vitamin content. If you over-cook cabbage, it gets smelly - remember those old school dinners?!
One of the easiest ways to cook it is to steam it, finely sliced, for 5 minutes, with some grated nutmeg.
Or you could try the red cabbage and apple recipe, which sweetens it and persuades even fussy eaters to give it a go. |
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