Red cabbage, unlike white cabbage, is smaller and firmer. Its characteristic features include the red-green outer leaves and smooth inner leaves. It is particularly rich in Vitamin C and also contains protein, carbohydrates, and the minerals calcium, potassium, which affects the body’s water balance, and iron, which is essential for oxygen transport in the body. Red cabbage can be enjoyed both raw in salads and steamed as a vegetable.
Cooking tip: To intensify the red color, you can add a splash of lemon juice or diced tart apple, such as Boskoop.