Cabbage Red (Each)


These are hard, tightly packed and crisp with dark red or crimson leaves. Traditionally they are cooked longer than green cabbages. Lemon juice, wine or vinegar can be added to preserve the red colour when cooked. They grow all year but are more plentiful in autumn and winter.


Refrigerate in paper bags.

How to prepare

Remove any tough, coarse or damaged leaves. Cut or shred depending on requirement.

Ways to eat

Cook for a short time until tender, but still slightly crisp. Serve as soon as possible after cooking. Raw shredded cabbage is the main ingredient of coleslaw. Use cabbage leaves, red or green, as a leaf wrapping, stuffed with a savoury filling and simmered in liquid until tender. Sauerkraut is a pickled cabbage dish.

Cooking methods

Boil, steam, stir fry, stuff.


Red cabbage is a good source of vitamin C, a source of dietary fibre, vitamin A, vitamin B6, and contains potassium.

There are differences between varieties; for example, red cabbage is much higher in vitamin C and B6 compared to green.

Like other members of the brassica family, cabbages contain many phytonutrients, particularly glucosinolates, carotenoids and phenolic compounds.


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