Description

Red Cabbage (Chinese) is a variety of cabbage with vibrant purple to reddish leaves and a slightly firmer texture compared to its green counterpart. It is widely used in Chinese cuisine and other Asian dishes for its distinct color, crisp texture, and mild, slightly peppery flavor. This type of cabbage is not only nutritious but also adds a beautiful hue to dishes. Here are two types or descriptions of Red Cabbage (Chinese):

Fresh Red Cabbage (Chinese) (Raw – KG)

• Description: Fresh Red Cabbage (Chinese) is a small to medium-sized head of cabbage with tightly packed, deep purple or red leaves. The texture is crisp, and the flavor is mild with a slight peppery bite, similar to green cabbage but more pronounced. The leaves are crunchy and have a beautiful color that enhances the visual appeal of dishes. The cabbage has thick veins and a firm structure, making it ideal for slicing and eating raw.

• Uses: Fresh Red Cabbage is commonly used in salads, slaws, and wraps. In Chinese cuisine, it is often used in cold dishes or as an addition to pickled vegetables. It can be shredded and mixed with carrots, cilantro, and vinegar to make a simple Asian-style slaw. The cabbage can also be added to stir-fries and vegetable dishes or used as a garnish for soups or noodle dishes. Its crisp texture and vibrant color make it a popular choice in many dishes.