Red cabbage is a dark purplish/red, cruciferous veggie that is also known as purple cabbage, red kraut, or even blue kraut. By taste, red cabbage is slightly more peppery, smaller, and denser than green cabbage heads. Red cabbage is used raw for salads and coleslaw, yet can be eaten cooked as well. Add an apple to provide a sweet-sour taste if you are looking to spice things up. Red cabbage is high in vitamin C and vitamin K. In comparison to green cabbage, red cabbage contains 10x more vitamins, flavonoids, and a great number of antioxidants to boot. 

What makes Red Cabbage a superfood?

Red cabbage is a popular vegetable as it contains phytochemicals, antioxidants, nutrients, vitamins, and minerals. Zinc, iron, phosphorus, magnesium, and selenium are some essential components present in cabbage. Its antioxidants like anthocyanins and indoles are very valuable for human health. It boosts the immune system and helps in weight loss. It is good for the eyes and helpful in Alzheimer’s disease.

Nutrition:

Rich in Vitamin C - 61% of RDA

Rich in Vitamin K - 42% of RDA

Dietary Fiber - 3.4 g

Best way to consume:

This vegetable can be easily added to soups and salads