Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants. This group includes nutrient-dense vegetables, such as broccoli, Brussels sprouts, and kale.
The purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart.
Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.
Despite being low in calories, purple cabbage contains an impressive amount of nutrients.
Purple cabbage is an incredibly versatile vegetable. You can eat it raw or cooked, and it’s well suited to accompany a variety of dishes.
It can be steamed, or braised with red wine, vinegar, apples, carrots, and beets for a flavorful side dish.
Purple cabbage can also be roasted or sautéed with meats or beans, or it can be shredded and used as a nutrient-rich garnish for soups, salads, and warm dishes.