Most commonly grown in the Americas, Europe and China.
Red cabbage has an earthy, slightly peppery taste and crisp texture. It’s not only more colourful and hardier than green cabbage, it also has ten times more vitamin A and double the amount of iron.
Red cabbage can be eaten raw or cooked in salads, stir-fries, in a sandwich or burger, or cooked with onions as a side dish. When cooked, the leaves will turn blue; add vinegar or acidic fruit to help maintain their red colour.
Salads, slaws, stir-fries, cloves, ginger, apple, orange, star anise, burgers, sandwiches, onions, cranberries, sauerbraten, sauerkraut, apples, rotkohl, blaukraut, cider, sugar, bay leaf.
Raw, pickled, slow-cooked, stir-fried, fermented, marinated, pureed, braised.
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