Purple cabbage

Purple cabbage, also known as red cabbage, is a vibrant cruciferous vegetable with tightly packed, crisp leaves colored deep purple to reddish-violet. The color comes from natural pigments called anthocyanins, which also act as antioxidants.

Its texture is firm and crunchy, making it excellent for shredding. The flavor is slightly peppery and more robust than white (green) cabbage, with a pleasant earthiness. When cooked, it becomes softer and mildly sweeter, though it often loses some of its bright color unless acid (like vinegar or lemon juice) is added.

Purple cabbage is rich in vitamin C, vitamin K, fiber, and powerful antioxidants. It is widely used in salads, slaws, pickles, stir-fries, and braised dishes, adding both nutrition and striking color to meals.