Red Cabbage offers a firm, crisp texture and a peppery, slightly bitter flavor. This robust flavor mellows considerably and can even develop a subtle sweetness when cooked. Its beautiful color also often intensifies or shifts to a more bluish-purple when cooked, especially when exposed to alkaline ingredients.
Red Cabbage is incredibly versatile, commonly used raw in coleslaws and salads for its vibrant color and crunch, or cooked in dishes like braises, stir-fries, and fermented preparations such as pickled cabbage or certain types of sauerkraut. It’s a nutritious vegetable, rich in vitamins, minerals, and antioxidants.
