Red cabbage is unfortunately a very underrated vegetable.
Although we assign it to the winter time, the first varieties are already harvested in June / July.
As the color reveals the red cabbage is very special and should come much more often on our plates, preferably raw. The color pigment anthocyanin is a strong antioxidant and contains a lot of vitamin C. 200g red cabbage cover the daily requirement of vitamin C. Anthocyan improves our vision and cognitive behavior.
Furthermore, red cabbage has very high levels of vitamin K, a vitamin that is essential for blood clotting.
Red cabbage juice supports the formation of red blood cells and improves blood circulation. The skin becomes soft and receives its natural radiance.
Red cabbage, with its antibacterial and anti-inflammatory effects of the mustard oils and anthocyanins, also helps with urinary tract infections such as a bladder infection.
The mustard oils it contains also strengthen the immune system.
It is important to cook the red cabbage only briefly, or preferably to eat raw, because the content of anthocyanins and vitamins is reduced very quickly when we apply heat.
(Photo by Tanalee Youngblood on Unsplash)
