Seasons/Availability
Red cabbage is available year-round.
Selection/Storage
When selecting red cabbage it should be heavy for its size and have intact, crisp leaves. It should not feel spongy or dry. Red cabbage can be stored in the refrigerator for up to two weeks when sealed properly. Wrapping it in a plastic bag or wrapping will help preserve its water content and freshness. If planning on using red cabbage soon it can also be stored in a cool, dry place such as a basement or cellar for up to 5 days.
Preparation/Serving
Red cabbage is usually eaten cooked but can also be eaten raw. When cooking red cabbage it should be cut into long strips and boiled, steamed or sautéed. The leaves will become softer and easier to chew. Red cabbage can be added to stir-fries, salads and even sandwiches for a bolder flavor. It is also commonly used in German dishes such as sauerbraten. For the best flavor, use red cabbage as freshly cut as possible since oxidation will cause it to lose its bright color over time.
Nutrition/Benefits
Red cabbage is a great source of vitamins C and K, as well as fiber. It also contains anthocyanins which help to reduce inflammation in the body. Eating red cabbage regularly can help contribute to improved cardiovascular health and cancer prevention due to its anti-inflammatory properties. Additionally, it is low in calories and fat-free making it an excellent addition to any healthy diet.
Red cabbage is a nutritious and versatile vegetable that can be added to a variety of dishes for added flavor and nutrition. Its bright color and crunchy texture make it an attractive addition to any meal, and its health benefits are numerous. Whether you’re looking for a flavorful side dish or just looking to add some more color to your plate, red cabbage is sure to be a hit!
