Cabbage was most likely domesticated somewhere in Europe before 1000 BC and soon became a prominent part of European cuisine. Cabbage or headed cabbage is a leafy blue, red (purple), or white (pale blue). The dark red color of Red Cabus Cabbage comes from anthocyanins, natural dyes but more importantly antioxidants. Red Cabus Cabbage is prepared many different ways for eating; it can be pickled, fermented, steamed, stewed, sautéed, braised, or eaten raw.
Perfect in a salad with carrot, cucumber, onion or with nuts.
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