So what do you know about red cabbage? Let us fill you in on this excellent versatile vegetable! Firstly it’s available all year round now! However, it’s most popular in autumn and winter as a classic side dish to game, duck and roast goose or turkey. It’s red coloring is not cultured, but a variation of nature. In traditional medicine it was believed that red cabbage had a positive effect on blood. Compresses made from red cabbage leaves are said to have alleviated varicose veins, phlebitis and leg ulcers. Red cabbage contains the pigment anthocyanin – also found in red berries and red wine – which has an antioxidant and anti-inflammatory effect. It has been shown in numerous studies that this flavonoid has cancer-inhibiting and cholesterol-lowering effects and is also linked to reduced risk of heart attacks and strokes. Red cabbage is rich in many vitamins and fiber and is an important immune booster during the cold season. It contains above all the vitamins C, B6 and E.
Tip: to preserve the beautiful rich color of red cabbage, add some vinegar or citric acid when cooking.