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Red cabbage

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Red cabbage



Did you know that...


Crucifers like red cabbage help reduce the risk of certain cancers when they are incorporated into your diet and that some recent research even shows that red cabbage regulates cholesterol in an impressive way?


info on taste


Already considered sweeter than its green and white brothers, red cabbage can be eaten well in salads and its shoots are simply delicious. They are both tender and crisp when they are just right. You can add the red cabbage micro-shoots to your salads or sandwiches, but even eat them like that or with a little house dressing ... creamy or traditional.


What you will want to know


Unlike green cabbage, but like white cabbage, red cabbage belongs to the category of smooth cabbage. Like the majority of crucifers, it is packed with vitamin C and is very rich in fiber. This is one of the reasons it is given anti-cancer properties. Other minerals and nutrients it contains include calcium, magnesium, beta-carotene, iodine, potassium, lactic acid and sulfur. Although red cabbage micro-shoots are not as purple as adult cabbage, they will still add color to your dishes. If you are not big cabbage eaters, you will still be happy to benefit from all its vitamins and nutrients, since a study by the Journal of Agricultural and Food Chemistry has shown that red cabbage micro-sprouts contain 69 times more vitamin K, 40 times more vitamin E and 6 times more vitamin C than adult red cabbage. Amazing statistics!



Keep the micro-shoots on slightly moist soil. Eat them or put them in the living fridge on compost when they reach more or less 10 cm. The cold will slow growth until you eat it.



Red cabbage micro-shoots will produce beautiful purple stems. When they reach 10 centimeters, you will want to eat them or cut them and keep them in the fridge in plastic bags for two or three days or by dragging the entire tray in the refrigerator.

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