Cabbage, Red, 2.2-3lbs

Store heads of cabbage in the refrigerator for up to a month. Cut pieces can be refrigerated for up to 10 days.

Just like green cabbage, it can be used raw or cooked. Its sweet-spicy flavor and brilling color make it delicious in several dishes. Red cabbage normally turns pale blue as soon as heated. To hold its lively red color throughout cooking, add a few amount of vinegar or lemon juice, or cook the vegetable along with acidic ingredients such as apples or wine. It is used in preparations both raw and cooked. It is often pickled fresh and made into sauerkraut. Red cabbage is complimented by varying textures and flavors rich, bold and spicy, such as stewed and grilled meats, cream, olive oil, butter, eggs and cheeses, avocados and chilies. Other companion ingredients include citrus, nuts, garlic, shelling beans, farro, sausages, mushrooms, ginger, fennel, shallots and light-bodied vinegars.

The concentration of anthocyanin polyphenols in Red cabbage provide far greater health benefits than that of Green cabbage varieties. The anthocyanins act as dietary antioxidants, as digestive aids, as an anti-inflammatory, and they have potentially protective, preventative, and therapeutic roles in a number of human diseases.