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Red cabbage is sweeter than the green variety and has almost twice the amount of vitamin C! Its a popular addition to coleslaws salads and sandwiches. You're best to leave any cutting until you're just about to use the cabbage - this will reduce the amount of vitamin C that's lost through the cut surface. Rub the cut surface with lemon juice to reduce discolouring if there's likely to be a long time between cutting and using. If you want to get rid of the sulphur smell while cooking try cooking cabbage with a walnut. Red cabbage turns blue on cooking. To retain the red colour add vinegar or acidic fruit to the pot.