Red cabbage (unit)

Red cabbage, also known as purple cabbage, has a slightly sweet taste. Its leaves overlap, forming a round and medium-sized head. Properties and benefits: It has a flavor very similar to cabbage and is high in anthocyanins, the pigment responsible for its intense purple color, which is also good for eye health. Red cabbage is high in fiber, which will help satisfy your appetite. Being a great source of vitamin C, it improves our immune system. During menopause, it is a highly recommended food due to its calcium content. It is one of the vegetables with the highest folic acid content, making it a very interesting food for pregnant women. Due to its high potassium content, it acts as a diuretic. It protects the digestive system and is also good for our eye health due to the anthocyanins. Nutritional value per 100g: Calories 25g Carbohydrates 5.43g Protein 1.44g Fiber 2.3g Fat 0.27g Storage and tips: It is advised to store it in the refrigerator in the vegetable drawer in a plastic bag. Recipe and uses in the kitchen: Red cabbage has many uses in the kitchen; raw, sautéed, cooked as a side dish, or even pickled to add to our salads. We can also cook delicious soups, which apart from being flavorful, are visually appealing. To make the soup, sauté the red cabbage with a red onion, then add water or broth, along with peeled and chopped turnips. Cook it on medium/low heat. When there are 5 minutes left, add chopped pear. Blend everything together, and if you like, you can add some pine nuts when serving.