Red Cabbage

Red cabbage is a leafy vegetable from the brassica family, recognised by its distinctive purple-red leaves coloured by natural pigments called anthocyanins. It has a firm texture, a slightly bitter taste, and is rich in vitamins C and K. In the kitchen, it is most often braised with apples, onions, and spices as a side dish to roasted meats. It also works well in salads, where it stays crunchy, or fermented as a homemade kimchi or sauerkraut. Its colour shifts depending on pH, acidic environments intensify the red hue, while alkaline conditions turn it bluish-green.