Cabbage, Red- Red cabbage, Brassica oleracea var. capitata F. rubra, is believed to have been cultivated in Europe by Celtic and Nordic peoples during the 14th century. Red cabbage is similar in size and shape to green cabbage but differs with its stronger, peppery flavor, and deep purple coloring. These red pigments, anthocyanins, are responsible for their strong, bold flavor and anti-oxidant properties.
There are countless ways to use your red cabbage, we recommend pickling with vinegar, steaming or braising, or adding to your favorite meat or vegetable dishes. It can also be prepared raw in a coleslaw or fresh salad.
Cabbage has a long shelf life. Store unwashed and uncut in the crisper drawer of your fridge and it can last a month or longer!