With brilliant deep red or purple leaves, red cabbage is a large vegetable known for its many uses in cooking. Raw, it adds a burst of vibrant colour and crunch to coleslaw or other salads. It can also be grilled, braised, or pickled. Try it with meat or even with apples for a sweet-sour flavour combination.
Red cabbage is packed with vitamin K, which plays an important role in blood clotting and building bone strength. It also provides good amounts of minerals such as calcium, zinc and magnesium. Red cabbage is also rich in fibre, which is vital for a healthy digestive system.