The red cabbage is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation.
Red cabbage lends itself beautifully shredded in salads and coleslaws or fermented in sauerkrauts. But this vegetable can be eaten cooked too but it does tend to turn blue with heat. To avoid this you can add a little vinegar or lemon to your pot.
Similar to the common green cabbage, the red variant has a dash of colour and more peppery for added zing. Packed with goodness of anthocyanin, it aids in digestion and has rich anti-oxidant properties. The crunchy leaves also prevent osteoporosis.
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