The distinctive dark purple colour of red cabbage adds a beautiful splash of colour to a variety of savoury dishes. Contain higher doses of vitamins C and K compared to its green variety cousin – – all good for immunity and bone health.
Choose red cabbage that has crisp-looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.
Barry’s tips: Long, slow cooking methods bring out the mellow flavour of red cabbage. They are great in stir-fries, stews and salads. Or mix with Green Cabbage to have a good balance of vitamins and nutrients.
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