Red cabbage is one variation of cabbage, species Brassica oleracea, that is also called “purple cabbage,” “red kraut,” or “blue kraut.” Perhaps unsurprisingly, it is defined by its leaves being dark red or purple that is due to the pigment from the antioxidant group anthocyanins. Red cabbage grows throughout most temperate climates and thrives in mild to cool weather, making its season late fall. I find that this bitter vegetable is great raw, but it also cooks well! One of my favorite recipes that brings this brightly-colored leafy green to the forefront is my Cran-Apple Coleslaw.
Nutritionally, red cabbage really packs a punch! 100g of this vegetable includes more than 90% of your RDV of your vitamin C and 48% of your vitamin K1. Plus, red cabbage is rich in vitamin A and contains at least a trace amount of every dietary vitamin and mineral. It’s also important to keep in mind that the amount of mineral content especially depends on the soil quality, so opting for a local, organic crop is likely to pack the most nutritional punch.
Red cabbage is in season as the weather starts to cool, so you can pick some up from your local farmers’ market after fall starts. Otherwise, you can find cabbage at your local grocery store.
Cranberries