Red Cabbage: The Antioxidant Machine

Take your coleslaw to the next level by using red cabbage. Also known as purple cabbage, this strikingly colored vegetable is loaded with antioxidants and beneficial compounds that give it an edge over its green counterpart.

Red cabbage belongs to the mustard (Brassicaceae) family, which also includes broccoli and Brussels sprouts. It has a slightly peppery taste and is crunchy when eaten raw. When cooked, red cabbage takes on a softer texture and adopts a milder, slightly sweet flavor, much like its other peppery family members. Read more…

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