Red cabbage is a classic vegetable known for its dramatic color and deep, earthy flavor. When raw, its fresh crunch is essential to slaws and welcome addition to salads. It can also be pickled and added to dishes.

Cooking Tip:

Discard any damaged outer leaves. Shred-it finely before adding to a salad. Pairs well with walnuts, chopped apple, blue cheese, and tangy balsamic dressing.

Storage Tip:

Keep it in the fridge. It will last up to a week

1 kg of red cabbages contains approximately 2 to 5 pieces. However, the size and weight of the organic produce coming from the farm may vary slightly.