RED CABBAGE

A member of the large Brassica family, the red cabbage is known for its bright reddish-purple leaves. With a similar flavour to its green relatives, red cabbage (also known as purple cabbage) can be eaten raw and cooked. The colour changes depending on how it is cooked. When slowly simmered, it will become a deep blueish purple. To keep the red vibrancy, add a little acid to the cooking liquid such as lemon, vinegar or apple.