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Cabbage - red

The distinctive dark purple colour of red cabbage adds a beautiful splash of colour to a variety of savoury dishes. It benefits from long, slow cooking methods to bring out its mellow flavour. Can be served raw or cooked. Raw red cabbage can be served in salads or pickled in vinegar to serve with cold meats and baked potatoes. Serve braised red cabbage cooked with apple and brown sugar as a side dish to accompany beef, pork or game dishes. Can be included in stir-fries. Unlike other types of cabbage it does not spoil if overcooked.

Size Price Qty
Each £1.20
Slice (approx 500-600g) £0.80

 

Cabbage - red Facts

Red cabbage has many nutritional benefits and a robust hearty flavor. The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute significantly with more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases.

Studies have shown that a 100 gram serving of raw red cabbage delivers 196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins. Green cabbages yielded much less per 100 grams: 45 milligrams of polyphenols including 0.01 milligram of anthocyanins. The vitamin C equivalent, a measure of antioxidant capacity, of red cabbage is also six to eight times higher than that of green cabbage. Red cabbage is one of the most nutritious and best tasting vegetables around. A great addition to 'healthy eating'.

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