Red cabbage is distinguished by its coloring, texture and flavor. Like Green cabbage it is rounded and wrapped in tightly wound waxy leaves. The leaves are more violet and burgundian versus true red. Their flavor is far more bold, cruciferous and peppery versus Green cabbage, which is also due to the anthocyanin pigments. Red cabbage lacks water weight, which makes its leaves chewier and coarser than Chinese cabbage varieties.
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Red cabbage is often pickled fresh and made into sauerkraut. Red cabbage is complimented by varying textures and flavors rich, bold and spicy, such as stewed and grilled meats, cream, olive oil, butter, eggs and cheeses, avocados and chiles. Other companion ingredients include citrus, nuts, garlic, shelling beans, farro, sausages, mushrooms, ginger, fennel, shallots and light-bodied vinegars.
Cabbage is best stored whole and can be refrigerated up to 2 weeks. Place the cabbage in a plastic bag and store.