It is round, wrapped in purplish red leaf layers. The flavour is more peppery and bold compared to green ones. Its leaves are coarser as they have less water content.
Storage and Uses
Do not cut cabbages unless you are immediately consuming as it
begins to lose vitamin C when cut. If you absolutely cannot immediately finish
the remaining cabbage, wrap it tightly in plastic wrap and store it in the
refrigerator for up to two days. Keeping them in the refrigerator retains the
crispiness of the vegetable.
Shredded cabbage can be directly added to any salad and sandwiches as they are most nutritious when eaten raw. Also used in pickles and flat breads.
Stew fried cabbage, onion, garlic, bell pepper and green chilies mixed with steamed rice, and soya/chili/tomato sauce is a popular favorite (Chowmein) in China and other South East Asian regions.
Anthocyanin, present in red cabbages acts as digestive aids and antioxidants. It reduces the risk of osteoporosis by maintaing bone health and also has anti-ageing properties.