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.