Red cabbage is a variety of cabbage and its rich reddish purple color is due to the anthocyanin polyphenol content. It also has a slightly more peppery flavor than green cabbages. The purple color fades with cooking to a drab gray. To retain its color while cooking red cabbage adds a spoon of lemon juice or vinegar. Cooked red cabbages have better nutritional value as a food than the cooked green varieties.
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