Red cabbage tastes the same like green cabbage, but packs 10 times more nutrients. It is often used raw for salads and coleslaw and is a traditional accompanying side dish in most German meals. Unlike its green counterpart, it is very rarely pickled since it keeps much better. Depending on the acidity levels of the soil, this cabbage can take colours varying from red to purple to greenish yellow. And on cooking, it will generally turn blue in the absence of vinegar or acidic fruit in the pot. These can be harvested when the required size is reached and the heads have become firm. A good cabbage weighs anywhere between 0.75 to 4 kgs.
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.