Cabbages

Red cabbage is a colourful cousin of green cabbage, has been a part of European cuisine for centuries. Its vibrant purple leaves have a slightly earthier, sweeter, flavour, which shines when raw in salads or pickled, and becomes mellow and tender when cooked.

Rich in antioxidants, particularly anthocyanins, red cabbage supports heart health and reduces inflammation. It’s also high in vitamins C & K, promoting immune health and bone strength, and is an excellent source of fibre for digestion health.

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.