The red cabbage or the purple cabbage may look similar to your green cabbage that you have as a part of your daily diet. However, the red cabbage is packed with much more nutrient value than its counterpart green cabbage. The amount of vitamin A and Iron in Red cabbage is double that of the green cabbage. The vitamin C component is 1.5 times. Therefore, apart from being more nutritious the red cabbage is also a visual delight when it comes to the looks of the dishes that you prepare. Learn more about the red cabbage benefits and other aspects in the entire article.
The red cabbage is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. In case you are used to eating the normal or the green cabbage, try out the red cabbage. Red cabbage benefits are multi-fold and can be a good addition to your daily diet. For example, the red cabbage has 10 times more vitamin A than its corresponding green cabbage. Similarly, the vitamin C content of red cabbage is almost 1.5 times that of the green cabbage.
The leaves of the red cabbage are dark red or purple in color. The color of the leaves is dependent on the type of soil it is grown in. This is the reason why the same plant is known by different colors in different regions. The red cabbage also takes normally more time to mature than the green cabbage. As a result of which, the red cabbage’s leaves are not as tender as the green cabbage leaves. Also, the red cabbage leaves are sweeter in taste as compared to the green cabbage.
The red cabbage normally turns blue on cooking. However,
in case you want to retain the color of the cabbage, add
some vinegar or any acidic fruit/ vegetable, while cooking.
Apart from the health benefits that red cabbage has,
the color and texture of the cabbage is very suitable
for making exotic dishes and salads. Therefore, if
you want a little more color to your dishes to make
them more visually appealing, try using red cabbages.
In Britain, the red cabbage has been pickled for a very long time
and used all around the year.
Like the green cabbages, you should ideally buy the red cabbage whose leaves are firm and think and do not show any signs of leaving water. The red cabbage can be stored for a longer duration compared to the green cabbage. However, you should ideally store is whole to preserve its freshness.
Eating red cabbage benefits your health and body in a lot of ways. Apart from the vitamin A and vitamin C contents of the red cabbage, it is abundant in iron as well. Iron is needed by your body for a lot of purposes, right from hemoglobin to your immune system. In order to learn more about the ways in which red cabbage benefits you and your body, please read the section under the title ‘Health Benefits’ and ‘Nutrients’.
Some of the other sources where you can learn more about red cabbage benefits are:
While green cabbage is the most commonly eaten variety of cabbage, we highly recommend trying red cabbage because of it added nutritional benefits and its robust hearty flavor.
Storage: Cabbage keeps well and retains its vitamin C if kept cold. Place the whole head of cabbage in a perforated plastic bag and store it in the refrigerator crisper. An uncut head of red cabbage will keep for at least two weeks.
Once a head of cabbage is cut, cover the cut surface tightly with plastic wrap and use the remainder within a day or two. Rubbing the cut surface with lemon juice will prevent it from discoloring.
Cleaning & Cutting: Red cabbages are easy to prepare. Strip off the outer leaves, wash, then slice into quarters, cut out the hard central core on each, then chop or shred.
How to Buy: Choose the best red cabbage by selecting one that feels heavy, is bright and has crisp leaves. Avoid any that have puffy leaves or outer layers removed.
Special Steps: Lock in the colour by adding a touch of vinegar when cooking red cabbage in water. This stops the lovely deep purple hue from running.
TIP: If you notice any signs of worms or insects, which sometimes appears in cabbage, soak the head in salt water or vinegar water for 15-20 minutes first.
Go raw. Lock in nutrients by eating your cabbage uncooked in salads. Just make sure you slice it very finely.
Red cabbage has 10 times more vitamin A and twice as much iron as green cabbage. A recent study showed that a 100 gram (about 3 ounces) serving of raw red cabbage delivers 196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins. Red cabbage is one of the most nutritious and best tasting vegetables around
Mineral Content: Red cabbage provides some essential minerals, including manganese, iron, calcium, zinc and phosphorus. A single raw serving of red cabbage provides 10 percent of the RDA of manganese. Red cabbage also contains 0.71 milligrams of iron and 40 milligrams of calcium.
Vitamin & Compounds: Raw red cabbage is a powerhouse of vitamin content, with significant amounts of vitamin C, vitamin K, vitamin A, vitamin B6 and folate in every 1.5-cup serving.
Water Content: Red Cabbage is 90 percent water by weight.
Carbohydrate Content: Red Cabbage provide only 25 calories per 100 g.
Most of its vitamin A is in the form of beta-carotene — the form found in most brightly-colored vegetables and fruits. Vitamin A enhances immunity, aids in growth and development and promotes healthy eyesight. Vitamin C enhances immune system function, promotes gum health and aids in wound healing and collagen production. Vitamin K is essential for building and maintaining strong bones and blood clotting.
Antioxidants: Red cabbage is chock full of anthocyanins, a type of antioxidant commonly found in blue, purple, and red plants . Studies show antioxidants can reduce inflammation, provide cancer protection, and boost brain function.
Improves Immunity: Vitamin E is said to improve overall immunity by producing a greater number of antibodies in the body. It also improves metabolism and helps in DNA repair. This vitamin is present in a high quantity in red cabbage.
Anti-ageing Properties: Red cabbage, which is a very rich source of Vitamin C and Vitamin E, reduces the process of ageing. These vitamins give naturally beautiful and glowing skin. Vitamin E, which is present mostly in the outer leaves, gives the natural glow while Vitamin C which helps in anti-oxidation, maintains beautiful skin.
Prevents Free Radicals: Vitamin C, which is an anti-oxidant, is present in a high concentration in red cabbage. It prevents free radicals in the body. These radicals harm the tissues and also cause cancer.
Healthy Eyes and Healthy Skin: Vitamin A maintains clear eyesight and this is present in a high amounts in red cabbage. This vitamin naturally acts as a moisturizer, thus keeping your skin soft, healthy and beautiful.
Low Fat with High Vitamins and Minerals: Red cabbage is one of those foods that contain very less fat and is a very good source of vitamins and minerals. It is also very low in calories.
Cleans the Body and Helps in Proper Digestion: Various minerals, especially sulfur which is present in a high quantity in red cabbage, is involved in cleaning the bowels. If taken raw as a salad, it helps in preventing indigestion and constipation.
Keeps Away Osteoporosis: Red cabbage is a rich source of calcium which should be taken by everyone. Including calcium in your daily diet can prevent osteoporosis in old age. Calcium-rich red cabbage can be easily found and taken regularly. This will help in strengthening your bones.
Cures Ulcers: The amino acid, glutamine cures ulcers well, especially peptic ulcer. It is present in a high concentration in red cabbage due to which its juice is used to treat ulcers since ages.
Fights against Cancer: Red cabbage has 36 different anti-cancer chemicals in it. Anthocyanin is a class of flavonoids which protects the body from cancerous cells. Some of the anthocyanin flavonoids have double the anti-oxidant effects of Vitamin C. This anthocyanin is present in a high concentration in red cabbage. It’s also a rich source of indoles which prevent breast cancer in women. It inhibits the growth of tumor cells.
Reduces the Risk of Alzheimer’s: Anthocyanins are present in high concentrations in red cabbages when compared to that of white or green cabbages. These anthocyanins in red cabbage help in the prevention of plaque formation in the
brain that is the main cause of Alzheimer’s disease.
Prevents Heart Inflammation: The high content of Vitamin C and anti-oxidants prevents inflammation in the heart which actually leads to blocking of the arteries.
Blood Pressure: Potassium in red cabbage helps in maintaining a healthy blood pressure which is good for the heart as well.
Helps in Weight Loss: The high fiber content in red cabbage always makes you feel full. It also contains fewer calories due to which you have a chance of low calorie intake, leading to weight loss.
Reduces Muscle Pain: Lactic acid which is rarely found in foods seems to reduce muscle pain. This lactic acid is released while cooking the red cabbage or when a bacterium ferments the sugar in the cabbage.
Anti-inflammatory and Blood Sugar Regulator: The natural red pigments of red cabbage (betalains) is said to lower blood sugar levels and boost insulin production. Of course it has no white sugars and very few simple sugars. Betalains have powerful anti-inflammatory properties just like beets.
Lack of Protein: Red cabbage juice contains no protein, which can potentially aid in either gaining or losing weight.
Too Much Vitamin A: If you consume a lot of red cabbage juice, you may end up consuming toxic levels of vitamin A. Consuming too much vitamin A can result in fatigue, headache, nausea and dizziness.
Under-active thyroid gland (hypothyroidism): There is some concern that cabbage might make this condition worse. It’s best to avoid cabbage if you have an under-active thyroid gland.
Surgery: Cabbage might affect blood glucose levels and could interfere with blood sugar control during and after surgical procedures. Stop using cabbage at least 2 weeks before a scheduled surgery.
Here are some delicious (both taste and visual) recipes for Red Cabbages.
1) Pickled Red Cabbage: Use this recipe in case you want that tangy additions to your meals.
2) Chinese Braised Red Cabbage: Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas.
3) Red Cabbage with Apple and Star Anise: A healthy side dish of braised cabbage with rich spices – a perfect roast accompaniment.
4) Red Cabbage and Potato Hash: With abundant brassicas, there’s often leftovers – create a hash brown-like breakfast dotted with apple and walnut.