Red cabbage is a nutritious and delicious vegetable that has become very popular throughout the world for a number of reasons. Not only is it very good for the body, but it also adds flavor and flair to a wide variety of dishes. Red cabbage, also known as purple cabbage or red kraut, is a member of the Brassicaceae family and can be found throughout Northern Europe, America, and parts of China. It isn’t clear what the exact progression of its native location is, but it is an offshoot of the traditional cabbage species.
Interestingly enough, red cabbage is often used as a pH indicator, since it changes color specifically dependent on the pH balance of the material it is in. The color of the cabbage will actually fluctuate depending on the pH balance of the soil it grows in! It also keeps much better than traditional cabbage, meaning that it doesn’t need to be consumed or pickled to last a winter. It is most often used in salads, but it can also be cooked and served as a side dish to certain meat dishes. Furthermore, it can be used in sauerkraut, particularly in German cuisine. The culinary uses of this beautiful vegetable are unlimited, but the real question is why? Why do so many people love adding cabbage to their meals? Let’s look at some of the nutritional aspects of red cabbage that make it so important.