Cabbage Half (Red) is a great store of vitamin C and vitamin K. The rich deep colour of this vegetable is because of a high concentration of anthocyanin polyphenols (strong dietary antioxidants, possessing anti-inflammatory properties), making it have even more phytonutrients than a green cabbage. It is a good source of flavonoids, a powerful antioxidant that can help protect your body against serious illnesses like cancer.
How to keep
Store the cabbage in a plastic bag in the refrigerator for up to a week.
Ways to eat
Chopped or sliced raw for salads and coleslaw. Sliced and cooked to be served ASAP as a vegetable side dish. Leaves can be stuffed, cooked and served. Pickled and finely sliced can be used in Sauerkraut.
Did you know
The juice of red cabbage can be used as a home-made pH indicator, turning red in acid and green/yellow in basic solutions.
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