Red cabbage


Red cabbage is a rather rare vegetable. In taste and appearance, it looks like a white cabbage. It differs from it in the colour of the outer and upper leaves. The colour of red cabbage is purple-red and partially white. The leaves of young cabbage are juicy and crispy. The vegetable itself isn’t large, it weights 300-400 grams.

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Young red cabbage is added to salads. It is combined with olive oil and lemon juice. Do not forget that the purple-red shade of the vegetable colours the other ingredients in the dish. It is applied in the form of a side dish to meat and mushrooms. In order to remove the rigidity of the cabbage leaves, it is poured with boiling water. Red cabbage is fermented and pickled.

Red cabbage is a storehouse of nutrients. It contains twice as much ascorbic acid than white cabbage. When eating a vegetable, immunity increases. The composition of cabbage includes fibre and organic acids which positively affects the functioning of the gastrointestinal tract. It contains potassium, this microelement strengthens the cardiovascular system. Calcium is essential for healthy teeth and bones.

Vitamins: A, C, K, P, Group B

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