Origin: Local

Weight: 0.8kg to 1.2kg

• Description
• Applications
• Storage
• Recipe

• Red cabbage is similar to white cabbage in shape, and some know it as Purple cabbage. Its leaves are dark reddish-purple. It has a peppery flavor when eaten raw and is excellent on salads. You can also include it in the coleslaw if you like.

• Red cabbage is used in both raw and cooked preparations. The following elements pair well with Red cabbage: stewed and grilled meats, cream, olive oil, butter, eggs and cheeses, avocados, citrus, nuts, garlic, sausages, mushrooms, ginger, fennel, shallots, and light-bodied vinegar.

• Store in the refrigerator's drawer in a plastic bag

• Red Cabbage Salad

  Ingredients:

  2 tsp sesame oil
  1/2 small red cabbage
  2 carrots
  2 tsp ginger, finely grated
  4 spring onions
  1/3 cup rice vinegar
  2 cups baby spinach leaves
  2 tbs sesame seeds
  2 tbs soy sauce
  2 garlic cloves
  3 stick celery
  

  Instructions:

  1. Thinly slice small red cabbage. Combine spring onions, julienned carrots, sliced celery sticks, and baby spinach leaves in a bowl. Toss gently. Combine cup rice vinegar, soy sauce, crushed garlic cloves, ginger, and sesame oil in a jar. Screw-on lid and shake well.
     
  2. Toast sesame seeds in a frying pan over medium heat until golden. Cool slightly then add to salad with dressing and toss well to combine.