Red Cabbage

Get your antioxidants, polyphenols, and vitamin C here
By Dick Benson

Cabbage is rich in vitamin C and an excellent source of dietary fiber. One of the oldest vegetables, its origins trace back to Asia and the Mediterranean. Cabbage can be served cooked in soups, steamed, or pickled (producing sauerkraut). Or cabbage can be eaten raw as a salad or used as the key ingredient in coleslaw.

The most commonly eaten variety of cabbage is green cabbage. Red cabbage is just like green cabbage in taste and texture but has the added benefit of powerful antioxidants called anthocyanins. This is what gives the “redhead of the vegetable world” its distinctive color. The properties of anthocyanin pigments have drawn more attention because of their health benefits as dietary antioxidants; as an anti-inflammatory; and their potentially protective, preventative, and therapeutic roles in a number of human diseases.

Studies show that a serving of raw red cabbage delivers nearly twice the polyphenols and six to eight times more antioxidants than a similar serving of green cabbage. Red cabbage is a great tasting vegetable and a healthy addition to your diet.


Red Cabbage, Lime, Honey, & Cilantro Slaw

Serves 4-6 / Time: 10 minutes

1/2 large head of red cabbage (or 1 small head) with outer leaves removed

2 limes

1 cup fresh cilantro

1/2 teaspoon sea salt

1 teaspoon honey (or agave or maple syrup)

Thinly slice the cabbage (you can use a mandoline if you have one, but a sharp knife is also fine) and wash the cilantro, pulling the leaves off the stems. Juice the limes and add the honey and salt, stirring until the honey has dissolved into the liquid. Toss the cabbage with the lime juice, honey, and salt mixture, and add the cilantro. Stir well to combine. With time, the cabbage will soften slightly and begin to release more of its juices (bathing everything in a beautiful, brilliant purple), but it’s tasty at any point. Recipe provided by Eve Fox of