This great value brassica always adds a splash of dramatic colour to our fridges here at Westcountry.
This beautiful staple of the larder is packed full of antioxidants thanks to the anthocyanins that are also responsible for the rich purple colour. It is also especially rich in vitamins C, E and the carotenoids. Eat it raw to really lock in those nutrients.
Anything green cabbage can do; red cabbage can do brighter and better. Its peppery taste is that bit heartier making it perfect for eating raw in salads or coleslaw. Cooking or braising brings out the softer, sweeter notes which are just asking to be paired with the robust flavours of apples or dried fruit.
Check out some of the recipes here for a fresh new approach to cooking with red cabbage.
Ask about our daily market availability when ordering.