Cabbage Red (Organic)

Red cabbage (also known as purple cabbage) is a vibrant variety of head cabbage.

Scientific Name

Brassica oleracea var. capitata f. rubra

Description

• Appearance: Dense, round heads with deep purple-red outer leaves. The color comes from anthocyanins (powerful antioxidants). When cut, it reveals striking layers of magenta, purple, and white.
• Flavor: Similar to green cabbage but slightly sweeter and milder, with a pleasant peppery edge. The color can shift to blue/purple when cooked with acidic ingredients (vinegar/lemon) or more reddish with alkaline ones.
• Texture: Very crisp and sturdy when raw — holds up exceptionally well in slaws and ferments.

Common Uses

• Coleslaw and salads (beautiful color contrast)
• Pickled (quick pickles or long-fermented)
• Braised (classic German sweet-and-sour red cabbage)
• Stir-fries, soups, and roasted dishes
• Fermented products (sauerkraut blends)
• Food styling / garnishes — adds striking visual appeal

It’s prized both for flavor and its high antioxidant content.

Nutrient Farm Vegetables are produced with the highest levels of farming stewardship.