Red Cabbage

• Red cabbage is fantastic when shredded finely and used in vibrant, crunchy slaws. Dress it with a tangy vinaigrette or creamy dressing for a refreshing side dish or topping for sandwiches and tacos.
• Braising red cabbage with apples, onions, and vinegar creates a flavorful and colorful side dish. The slow cooking process tenderizes the cabbage and allows the flavors to meld beautifully.
• Pickling red cabbage results in a tangy and slightly sweet condiment that adds a pop of color and acidity to burgers, sandwiches, and salads. The pickling process also helps to preserve the cabbage.
• Red cabbage can be added to soups and stews for added texture, color, and nutritional value. It holds its shape well during cooking and contributes a subtle sweetness.
• Sautéed red cabbage is a quick and easy way to enjoy this versatile vegetable. Sauté it with garlic, onions, and other vegetables for a simple yet flavorful side dish. Add herbs and spices to customize the flavor.
• Red cabbage juice can be used as a natural food coloring. It can impart a vibrant purple hue to various dishes and beverages, but be aware that it can be sensitive to pH and heat.

• Rich in antioxidants, helping to protect cells from damage and reduce the risk of chronic diseases.
• High in Vitamin C, boosting the immune system and promoting healthy skin.
• Good source of fiber, aiding digestion and promoting gut health.
• Contains anthocyanins, which may improve brain function and heart health.
• Low in calories and carbohydrates, making it a nutritious addition to a balanced diet.
• Provides Vitamin K, essential for blood clotting and bone health.

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.