Cabbage Red (Organic)

Red cabbage (also known as purple cabbage) is a vibrant variety of head cabbage. Scientific Name Brassica oleracea var. capitata f. rubra Description Appearance: Dense, round heads with deep purple-red outer leaves. The color comes from anthocyanins (powerful antioxidants). When cut, it reveals striking layers of magenta, purple, and white. Flavor: Similar to green cabbage but slightly sweeter and milder, with a pleasant peppery edge. The color can shift to blue/purple when cooked with acidic ingredients (vinegar/lemon) or more reddish with alkaline ones. Texture: Very crisp and sturdy when raw — holds up exceptionally well in slaws and ferments. Common Uses Coleslaw and salads (beautiful color contrast) Pickled (quick pickles or long-fermented) Braised (classic German sweet-and-sour red cabbage) Stir-fries, soups, and roasted dishes Fermented products (sauerkraut blends) Food styling / garnishes — adds striking visual appeal It’s prized both for flavor and its high antioxidant content. Nutrient Farm Vegetables are produced with the highest levels of farming stewardship.