Lemon juice, wine or vinegar can be added to preserve the colour when cooked enjoy this dish as the alcohol will evaporate on cooking
Grown year round at the Onion Vegie Place Katikati
Red Cabbages are hard, tightly packed & crisp with dark red or crimson leaves.
Traditionally they are cooked longer than Green Cabbages.
Cook for a short time until tender, but still slightly crisp... Serve as soon as possible after cooking.
Lemon juice, wine or vinegar must be added to preserve the lovely red colour when cooked.
Cabbages have high nutrition & vitamin levels.
A good anti-aging vegetable with vitamins B1,B6,C,D&K, as well as beta-carotene.
Research shows that it can help with Blood Pressure, Stomach Ulcers, & can lower the risk of some cancers.
Half a cup of Red Cabbage contains more antioxidants than 1 cup of green tea
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|Serving size: 1 cup, chopped - 79g|
|Fat, total (g)||0.2||0.2%||0.3|
|- saturated (g)||0.0||0%||trace|
|- sugars (g)||2.7||3%||3.4|
|Dietary fibre (g)||2.3||8%||2.9||Contains dietary fibre|
|Vitamin C (mg)||43.5||109% RDI*||55.0||A good source of vitamin C|
|Vitamin A Equiv. (µg)||87||12% RDI*||110||A source of vitamin A Equiv.|
|Vitamin B6 (mg)||0.17||11% RDI*||0.21||A source of vitamin B6|
|Potassium (mg)||237||300||Contains potassium|
|Folate (µg)||14||7% RDI*||18|
|Iron (mg)||0.5||4% RDI*||0.6|