We grow our own red cabbage here on the farm for as long as the season will allow. When we cannot grow our own we look to other local sources and only travel further afield when absolutely necessary.
Red cabbage is delicious when slowly braised with apple but for maximum nutritional benefit a quicker cooking time is preferable.
Why eat red cabbage?
Red cabbage contains a type of group of phytochemicals or compounds found in plant foods with disease-fighting properties known, collectively, as polyphenols. Polyphenols may offer antioxidant, anti-inflammatory and anti-cancer benefits.
All cabbage can help to lower cholesterol levels, particularly when cooked by steaming. The fibre components of the cabbage bind with bile acids in your gut helping them to be excreted by the body.