Red cabbage is a tight-leafed cabbage with vibrantly dark purple leaves. They come in a variety of different colors based on the acidity of the soil they grow in. Red cabbage is a natural pH indicator as their color changes from red in acidic conditions to green/yellow in basic conditions. Red cabbage has a sweet cabbage flavor and firm, crunchy texture that makes it a top choice for raw applications such as salads, coleslaw, pickles, and sauerkraut. Cabbage pairs exceptionally well with apple and pork.
Red cabbage will turn blue when cooked normally so adding lemon juice or vinegar during cooking is essential in helping retain its brilliant red color.