Red Cabbage
Red cabbage is a vibrant, crunchy cruciferous vegetable closely related to green cabbage. It has a slightly peppery and earthy flavour, with a touch of sweetness that intensifies when cooked. Its striking colour makes it a beautiful addition to salads, slaws, and warm dishes, while its firm texture holds up well during roasting, sautéing, or pickling. It’s a nutritional powerhouse and a versatile base for both raw and cooked recipes.
Nutrition
Per 100 g raw red cabbage provides around 30 calories, 1.4 g protein, 7 g carbohydrates, 2.1 g fibre, and 0.2 g fat.
✓ Excellent source of vitamins C and K;
✓ Contains anthocyanins - potent antioxidants that give it its deep purple colour;
✓ High in fibre yet very low in calories;
Red cabbage adds crunch, colour, and nutrients to plant-based meals with minimal calories, making it an ideal ingredient for balance and variety.
Health Benefits
Red cabbage supports immune health, digestion, and inflammation control. Its anthocyanins have antioxidant and anti-inflammatory properties that promote heart and brain health. The fibre helps support gut health and keeps you full longer, while vitamin K contributes to strong bones and proper blood clotting. It’s also rich in vitamin C, boosting skin and immune function.
Red vs. Green Cabbage
Red and green cabbage share a similar flavour and texture, but red cabbage has a slightly stronger, more peppery taste. Nutritionally, red cabbage contains more antioxidants (especially anthocyanins) and up to twice the vitamin C of green cabbage. Green cabbage, however, tends to soften more easily when cooked and is milder in flavour. Red cabbage keeps its crunch better in raw dishes and adds colour contrast, especially in salads and bowls.
How to Prepare
- Remove the outer leaves and rinse the cabbage under cold water.
- Cut into quarters, remove the core, then shred, slice, or chop as needed.
- Use raw in salads and slaws, or cook gently by steaming, sautéing, or roasting to preserve colour and nutrients.
Storage
Store whole red cabbage in the refrigerator’s vegetable drawer for up to 2–3 weeks. Once cut, wrap tightly or store in an airtight container and use within 3–5 days. Avoid washing before storage, as moisture can cause it to spoil faster.
Can You Freeze It?
Yes. Red cabbage can be frozen either raw (blanched first for 1–2 minutes) or cooked. Cool completely before freezing in airtight bags or containers. It keeps for up to 10 months and is best used in cooked dishes like soups or stir-fries after thawing.
What Do We Use?
At DAREBEETS, we use fresh red cabbage because it adds crunch, colour, and nutrients to our recipes - and it keeps its texture and flavour beautifully, especially in salads and quick side dishes.
