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Red Cabbage

Red Cabbage

Description

Round, compact and heavy for its size, red cabbage boasts dark-red thick and pliable shiny leaves. The color of this cabbage has an affect on its slightly peppery flavor. The darker, more reddish heads have a more complex flavor.

Pack Size

45# Case
Each

Applications/Techniques

Braise, marinate, raw. It adds vivid color to salads, slaws and cooked dishes.

History

Cabbage comes in many shades and combinations of green, red, purple and white. The common cabbage is a relative of savoy cabbage, broccoli, Brussels sprouts, cauliflower, kale, collard greens and kohlrabi. Red cabbage gets its color from pigment molecules called anthocyanins. These same plant pigments produce red, pink, violet and magenta colors in different parts of several types of plants. Red cabbage grows well in warm and cool climates and is ready for harvest in about seventy-five days after planting.

Flavor Friends

  • Apples
  • Bay leaf
  • Caraway seeds
  • Cheese, blue, goat
  • Chestnuts
  • Honey
  • Lemon juice
  • Lime juice
  • Olive oil
  • Onions, red, yellow
  • Red pepper flakes

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