The concentration of anthocyanin polyphenols in Red cabbage provide far greater health benefits than that of Green cabbage varieties. The anthocyanins act as dietary antioxidants, as digestive aids, as an anti-inflammatory, and they have potentially protective, preventative, and therapeutic roles in a number of human diseases. Red cabbage is a staple within the European and New World culinary landscape. It is used in preparations both raw and cooked. It is often pickled fresh and made into sauerkraut. Rich flavour, pairs well with bold and slightly spicy preparation, such as stewed and grilled meats, cream, olive oil, butter, eggs and cheeses, avocados and chilis. Other companion ingredients include citrus, nuts, garlic, shelling beans, farro, sausages, mushrooms, ginger, fennel, shallots and light-bodied vinegars.
Country of Origin: China
Net Weight: 1kg approx.