It may be called red cabbage, but this brassica has a chameleon-like quality, changing colour based on the pHvalue of the soil in which it is grown. It grows best in sunny conditions in moist, loamy soil.
Most commonly grown in the Americas, Europe and China, red cabbage has an earthy, slightly peppery taste and crisp texture. It’s not only more colourful and hardier than green cabbage, but also has ten times more vitamin A and double the amount of iron. Red cabbage can be eaten raw or cooked in salads, stir-fries, in a sandwich or burger, or cooked with onions as a side dish. When cooked, the leaves will turn blue; add vinegar or acidic fruit to help maintain their red colour.