Red cabbage Compared to the white variety, red cabbage is smaller and firmer. Its distinctive colour comes from secondary plant substances which are also familiar from red wine, for instance. They are anti-inflammatory and have a protective effect on the vascular system. Combined with apples, onions or chestnuts, red cabbage can be used to conjure up a host of different dishes. A useful tip when cooking red cabbage is to add a little lemon juice or piece of sour apple. This makes the colour even more vivid. After all, we eat first with our eyes! Incidentally, red cabbage is distinguished by a high potassium and vitamin B6 content.
