Cabbage has a round shape and is composed of superimposed leaf layers. It is a member of the food family traditionally known as cruciferous vegetables and is related to kale, broccoli and Brussels sprouts. While green cabbage is the most commonly eaten variety of cabbage, we highly recommend trying red cabbage because of it's added nutritional benefits and its robust hearty flavour. The rich red color of red cabbage reflects its concentration of anthocyanin polyphenols pigment colour, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. These pigments have huge health benefits as dietary antioxidants, anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases.
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