British Red Cabbage


British Red Cabbage

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With a flavour that’s a little deeper and earthier than green cabbage, the red variety is most-commonly braised or pickled but it’s also great in salads, coleslaws and stir-fries.

It naturally takes a little longer to mature which means it’s not as tender as the green or white varieties.

It does, however, contains 10x more vitamins, cancer-fighting flavonoids and loads more antioxidants than it’s green or white counterparts.


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