Red cabbage is distinguished by its coloration, texture and flavor. Like the cabbage, it is rounded and wrapped in well-rolled leaves. The leaves are usually between violet and burgundy and their flavor is much more intense and spicy compared to green cabbage and that is due to anthocyanins. The red cabbage lacks weight in water, which makes its leaves chewier and thicker than Chinese cabbage varieties.
The red cabbage is a very nutritious and delicious vegetable food that has become very popular all over the world for a number of reasons. Not only is it very good for the body, but it also adds flavor and style to a wide variety of dishes. It is most often used in salads, but can also be cooked and served as garnish to certain meat dishes. In addition, it can be used in sauerkraut, especially in German cuisine.
Its collection is during the months of autumn and winter and it is also the best time to consume them although they may be present throughout the year.
The cabbages in general and the red cabbage in particular, have a well-deserved fame as a medicine, and the ancient Romans had them very much in mind in different cures. It is very rich in vitamin C and provitamin A or beta-carotene. It contains minerals such as sulfur, magnesium, phosphorus and potassium. It is very rich in fiber and very low in calories.
Among its benefits, red cabbage improves vision, helps good intestinal function and contributes to lungs health.