Cabbage, Red

White cabbage is tender and sweet, this purple cabbage is more robust and richer.

Chomp red cabbage up, and you'll be get super plant compounds (with purported health benefits, such as stronger bones and a healthier heart), and a good dose of fibre and vitamins A, C, K, and B6. 

*Beware of making blue goo: what gives cabbage (anthocyanin) the purple-red hue, will give it a blue alien look when cooked with basic liquids, like tap water! So, add some lemon juice or vinegar to keep it rocking red.

Cabbage is in the Brassica family, along with many superfood heroes like cauliflower, brussels, kale and broccoli). 

• Freshest in all year round. A lot of cabbages sold here in Brissy are grown in the Dorrigo, Grafton and Murwillumbah areas. Most crops are produced in winter and spring. Different cabbages are freshest in different seasons, with summer the most difficult time for a great cabbage.
• Good for pickles, braising, finely shredded in salads, sous vide, juicing. 
• Store in fridge vegie crisper for up to 3 weeks. Be sure to remove loose leaves, shorten stem and wrap the head in damp paper towel before popping it in a perforated plastic bag.