Our premium red cabbage, which leans more to a purply-pink than actual red, is a sister of the classic white cabbage. It can be eaten both raw and cooked and has a slightly more peppery flavor than its white sibling. It adds pretty color and crispy taste to slaws but also stars in braises. The red color of red cabbage is due to the presence of anthocyanin polyphenols which have anti-inflammatory properties. It also contains twice the content of Vitamin C as green cabbage. All in all – a star veggie for both taste and health.