Red cabbage head

Red cabbage is a variety of cabbage characterized by its purple or reddish hue in the leaves, which intensifies when cooked or combined with acidic ingredients. This vegetable belongs to the Brassicaceae family and is widely used in various cuisines around the world for its slightly sweet flavor and crunchy texture.

Red cabbage originates from Europe, where it has been cultivated since ancient times, although it is now grown and consumed in many regions, including Latin America. Thanks to its characteristic color, provided by anthocyanins, it is an ingredient that is attractive both visually and nutritionally.

In terms of nutritional properties, the red cabbage head is an excellent source of vitamin C, vitamin K, dietary fiber, and natural antioxidants. These components help strengthen the immune system, improve digestion, and combat inflammation. Furthermore, it is low in calories, making it an ideal food for healthy diets.

In different Spanish-speaking countries in Latin America, red cabbage may also be known as col morada, repollo morado, or in some places, simply as col roja. In cooking, it is used to prepare fresh salads, stews, soups, ferments like curtido, or to accompany main dishes, adding color and a slightly sweet flavor.