Red cabbage is available all year round but was long known as a winter vegetable. It is usually eaten as a classic side dish to game, roast duck and goose – but it is also often used in more modern creations. Its red color is due to a pigment called anthocyanin which is also present in red berries and red wine and has antioxidant and anti-inflammatory effects. The anti-cancer and cholesterol-lowering effect of this flavonoid has also been scientifically proven. Red cabbage is very rich in vitamins and fiber and is therefore an important source of nutrients. It contains the vitamins C, B6, and E and is deservedly called a “domestic superfood”.
Metabolic Balance Blog 