Red Cabbage

Species name: Brassica oleracea var. capitata

Although similar to the white variety, red cabbage possesses a more potent flavor. The leaves of the red cabbage are tinted brownish red. Similar to all red, blue, and purple vegetable plants, the red cabbage contains a pigment called anthocyanin. Botanists from the Middle Ages were aware of this characteristic and learned to encourage the growth of this feature by monitoring the level of anthocyanin in the soil, thus influencing the color of the cabbage. The color may be preserved during the cooking process by adding an acid, such as lemon or vinegar. Red cabbage may be eaten raw or cooked, and may be prepared similar to white cabbage.