Enjoy it raw on salad or stir fried with cumin. Red Cabbage tastes sweet and has a wonderful colour when used raw. On cooking, red cabbage will normally turn blue. To retain the red color it is necessary to add vinegar or acidic fruit to the pot. Red cabbage is often used raw for salads and coleslaw. Shelf life: 20 days if kept at max. 6 °C.
Description
Enjoy it raw on salad or stir fried with cumin. Red Cabbage tastes sweet and has a wonderful colour and crunch when used raw.
Nutritional Values
Red cabbage has a high content of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV) per 100-gram amount. Studies suggest that cruciferous vegetables, including cabbage, may have protective effects against colon cancer. Cabbage is a source of indole-3-carbinol, a chemical under basic research for its possible properties.
Ingredients
- Red Cabbage
