The Health-Benefits of Red or Purple Cabbage

 

The Elegant Purple Cabbage is Brilliant in a Fresh Salad

The deep colour of red or purple cabbage is caused by a high concentration of anthocyanin polyphenols, giving it significantly more phytonutrients than green cabbage. Anthocyanin pigments are strong dietary antioxidants, and possess anti-inflammatory properties, meaning that they can play a role in protecting the human body from cancer and other degenerative diseases.

100 grams (about 3 ounces) of raw purple cabbage can contain as much as  196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins (deep red, blue and purple pigments found in plants). Green cabbage contains a comparatively low 45 milligrams of polyphenols, which include less than one milligram of anthocyanins. The “vitamin C equivalent,” which represents the antioxidant quotient of red or purple cabbage, is roughly eight times higher than that of green cabbage. Red cabbage is one of the most nutritious and potentially best-tasting vegetables on planet Earth. Shredded thinly and marinated in balsamic vinegar and olive oil, eating red cabbage is a powerful health-tonic. In my photograph of a purple cabbage salad, I have added yellow pear tomatoes and feta cheese to it for a colourful and nutritious dish.

Easy to grow, red or purple cabbage will continue to thrive until the garden has suffered many deep-frost nights.

©M-J de Mesterton

 

Purple Cabbage in the Late-Autumn Garden

Purple Cabbage, Grown at Home, by M-J de Mesterton

 

Elegant Purple Cabbage Salad

Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens a little.

©M-J de Mesterton

Elegant Purple Cabbage Salad

Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens a little.

©M-J de Mesterton

Elegant Purple Cabbage Salad

Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens a little.

©M-J de Mesterton

>Elegant Purple Cabbage Salad

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Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens a little.

©M-J de Mesterton

Courtesy of M-J de Mesterton

Elegant Red Cabbage Salad

Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens a little.

©M-J de Mesterton

Elegant Red Cabbage Salad

Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens a little.

©M-J de Mesterton

Elegant Red Cabbage Salad

Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens a little.

©M-J de Mesterton