📝 Description

What is this product?

Red Cabbage (Brassica oleracea var. capitata f. rubra) is a vibrant, nutrient-dense vegetable recognized for its deep purple-red leaves and crisp texture. It belongs to the cruciferous family, the same as broccoli and kale, and is celebrated for its high levels of antioxidants, vitamin C, and anthocyanins — the natural pigments responsible for its beautiful color. Red cabbage is commonly used in salads, slaws, stir-fries, and pickles, adding both flavor and color to dishes. Its crunchy bite and slightly peppery-sweet taste make it a delicious and visually striking ingredient in both raw and cooked preparations.

🌍 Origin

Red cabbage originated in the Mediterranean region and spread throughout Europe and Asia. Today, it is cultivated globally, including in Saudi Arabia, India, and the Netherlands, where it thrives in cooler climates. Locally grown red cabbage is harvested at peak maturity to ensure crispness, rich flavor, and optimal nutritional content — perfect for healthy and colorful meals.

🍽️ Nutrition Table (Per 100g)

Note: Red cabbage has 10 times more vitamin A and antioxidant compounds than green cabbage, promoting skin and heart health.

👩‍🍳 Cooking Method/Recipes

🥗 Recipe 1: Red Cabbage Coleslaw

Ingredients: 1 cup shredded red cabbage, ½ carrot (grated), 1 tbsp yogurt or olive oil, lemon juice, salt, and black pepper.

Method:

1. Combine shredded red cabbage and grated carrot in a bowl.
2. Add yogurt or olive oil, lemon juice, salt, and pepper.
3. Toss gently and chill before serving.

Why it’s healthy: Rich in antioxidants, probiotics, and vitamins — a crunchy, colorful immunity booster.

🍛 Recipe 2: Sautéed Red Cabbage with Garlic & Olive Oil

Ingredients: 2 cups shredded red cabbage, 1 tsp olive oil, 2 garlic cloves (chopped), salt, and a splash of vinegar.

Method:

1. Heat olive oil in a pan, add garlic, and sauté until fragrant.
2. Add red cabbage, salt, and cook for 5–6 minutes until tender-crisp.
3. Finish with a splash of vinegar and serve warm.

Why it’s healthy: Low-calorie, rich in fiber, and full of antioxidants that promote digestion and detoxification.

🧊 Storage Instructions

🏠 Room Temperature

• Store whole red cabbage in a cool, dark place for up to 1 day.

❄️ Refrigeration

• Keep the whole head unwashed in a plastic wrap or perforated bag in the crisper drawer.
• Remains fresh for 10–14 days.

🥶 Freezing

• Blanch shredded cabbage for 2 minutes, cool, and freeze in airtight containers.
• Use within 2–3 months for soups or stir-fries.

🧺 Handling Tips

• Wash thoroughly and remove outer leaves before slicing.
• To retain bright color, add a dash of vinegar or lemon juice during cooking.
• For salads, chill after shredding to maintain crisp texture.