Red cabbage, also known as purple cabbage, is a vibrant and nutritious cruciferous vegetable. Its tightly packed leaves form a dense head, boasting a deep reddish-purple hue. The flavor is slightly peppery and earthy, becoming sweeter when cooked. Raw red cabbage offers a crisp texture, while cooking softens it. Look for firm, heavy heads with tightly closed leaves for optimal freshness. Explore red cabbage for crunchy salads, braised side dishes, and vibrant slaws.
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To keep red cabbage fresh, store it whole and unwashed in a cool, dark, and dry place like the crisper drawer of your refrigerator. Properly stored, a whole red cabbage can last for several weeks. Once cut, wrap tightly in plastic wrap or store in an airtight container in the refrigerator and use within a few days to prevent it from drying out. Freezing is not recommended for raw red cabbage, as it will change the texture, but cooked red cabbage can be frozen for up to 2 months.
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