Red cabbage gets its color from a pigment called anthocyanin as do all red, blue, and purple plants. Red cabbage was even grown in the Middle Ages when botanists learned to encourage its special color feature. Red cabbage is higher in fiber than green, with 4 ounces of it boiled and drained offering 2.7 grams. It's higher in vitamin C, offering 25.8 grams for 4 ounces cooked. Red cabbage is also higher in calcium, iron, and potassium than its green cousin. When shred, red cabbage is easily prone to discoloration. To prevent this, use a stainless steel knife when cutting it. Add a little vinegar to the red cabbage before tossing it into a salad. To help red cabbage retain its color during cooking, use only a small amount of water to which vinegar or lemon juice has been added.
