Selection - Choose
a red cabbage head that is firm and has a shiny, deep red
color. Outer leaves should be free of blemishes.
Storage - Refrigerate
and it will keep for months.
Preparation - Remove
outer leaves and wash. Let leaves sit between layers of paper
towels or in a colander to remove excess water. Add raw to
salads or bake for an extra meal additive.
Nutritional Information - Red
cabbage is higher in vitamin C than green cabbage. It contains
some vitamin B6, which prevents anemia, and is low in calories.
One 1/2 cup, shredded and boiled, contains 16 calories.
Benefits - May help
to prevent cancer.