Cabbage Red, Single Piece

  • Red cabbage is similar to white cabbage in shape, and some know it as Purple cabbage. Its leaves are dark reddish-purple. It has a peppery flavor when eaten raw and is excellent on salads. You can also include it in the coleslaw if you like.

  • Red cabbage is used in both raw and cooked preparations. The following elements pair well with Red cabbage: stewed and grilled meats, cream, olive oil, butter, eggs and cheeses, avocados, citrus, nuts, garlic, sausages, mushrooms, ginger, fennel, shallots, and light-bodied vinegar.

  • Store in the refrigerator's drawer in a plastic bag

  • Red Cabbage Salad


    2 tsp sesame oil
    1/2 small red cabbage
    2 carrots
    2 tsp ginger, finely grated
    4 spring onions
    1/3 cup rice vinegar
    2 cups baby spinach leaves
    2 tbs sesame seeds
    2 tbs soy sauce
    2 garlic cloves
    3 stick celery


    1. Thinly slice small red cabbage. Combine spring onions, julienned carrots, sliced celery sticks, and baby spinach leaves in a bowl. Toss gently. Combine cup rice vinegar, soy sauce, crushed garlic cloves, ginger, and sesame oil in a jar. Screw-on lid and shake well.
    2. Toast sesame seeds in a frying pan over medium heat until golden. Cool slightly then add to salad with dressing and toss well to combine.