Pekinensis and Chinensis
Major growing area
Up-country climatic zones
Mediterranean region of Europe
Bold, peppery taste when compared to other cabbage types of the same family
AYURVEDA & MEDICINAL USES
Red cabbage contains high levels of antioxidant components that can neutralize free radicals that cause diseases such as cancer and heart disease. The vegetable is rich in vitamin A, essential for healthy eyesight and preventing macular degeneration and cataract formation. Red cabbage juice comes highly recommended to treat ulcers in the gastrointestinal system thanks to the presence of large amounts of glutamine. The vitamin C in red cabbage boosts performance of you immune system, helps collagen formation and stimulates the activity of white blood cells which are your body’s first line of defence against diseases.
Spot it easily in the vegetable section thanks to its vibrant purple colour and similarity to the green cabbage’s shape and tightly wrapped waxy leaves.
To whip up a delicious side dish for your meal, try Sautéed Red Cabbage. Heat a skillet over medium high heat. Add 2 tablespoons of olive oil and 1 sliced onion and sauté for 2 minutes. Add ½ of shredded red cabbage and turn in pan, sautéing it until it wilts. Add 1/3 cup of vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
NUTRIENTS & VALUES PER 100g EDIBLE PORTION
|Total Fat||0.27 g|
|Dietary Fiber||2.30 mg|
|Pantothenic acid||0.212 mg|
|Vitamin A||133 IU|
|Vitamin K||76 μg|