Red cabbage is one of the most healthful and least expensive vegetables available today. It is rich in vitamins C, K, & B-complex and minerals such as iodine, calcium, magnesium, potassium, and iron.
Red cabbage is also high in anthocyanin polyphenols which are powerful antioxidants that contain potent anti-inflammatory, anti-viral, and anti-cancer properties.
Red cabbage is well known for its high percentage of phyto-chemicals such as isothiocyanates, zea-xanthin, and lutein which can help to effectively protect the body against colon, breast, stomach, lung, and prostate cancer.
It has also been shown to help lower cholesterol levels by working with bile acids in the digestive process to remove cholesterol from the blood.
Red cabbage is an ideal food for a healthy digestive tract as it is known to help reduce bad bacteria and promote good friendly bacteria (such as acidophilus) in the gut.
Red cabbage is particularly beneficial for the nervous system and has even been shown to help reduce buildup of plaque in the brain that can lead to Alzheimer’s disease.
It is also an excellent food for ulcers, osteoporosis, constipation, heart disease, candida, age related macular degeneration, fibromyalgia, dementia, and weight loss.
Red cabbage is also great for boosting the immune system and reducing chronic inflammation in the body.
Red cabbage is highly beneficial when eaten raw or juiced and can be a delicious addition to salads, wraps, nori rolls, and variety of vegetable juice recipes.
If you prefer red cabbage cooked, consider eating it lightly steamed or adding it to your homemade soups or stews for more nutritional benefits.
Red cabbage pairs well with apples, scallions, ginger, and/or sesame seeds.
Red cabbage can be readily found at your local grocery and health food store.
The best time to plant seeds for growing cabbage is between the months of March and June, or in the cool fall months of September and October depending on your climate.
Growing cabbage plants requires regular feeding and abundant sun. Choose a sunny, well-drained site with fertile soil that has a pH between 6.0 and 6.5.
In spring, start seeds indoors or in a cold frame eight to 10 weeks before your last spring frost.
Set out hardened-off seedlings when they are about 6 weeks old. Seeds germinate best at 65 to 75 degrees Fahrenheit.
In summer, start seeds 12 to 14 weeks before your first fall frost, and transplant the seedlings to the garden when they are 4 to 6 weeks old.
Plant early and late varieties to stretch your harvest season.
Begin harvesting cabbage when the heads feel firm, using a sharp knife to cut the heads from the stem.
Remove and compost rough outer leaves, and promptly refrigerate harvested heads.