Red Cabbage

Although green cabbage is the most commonly eaten variety, red cabbage provides more nutritional benefits as well as an incredible flavor.  It is low in calories, an excellent source of dietary fiber, and a rich source of vitamins A, C, and K.  Red cabbage also contains significant amounts of the minerals potassium and manganese.  It contains a type of group of phytochemicals known as polyphenols, which may offer antioxidant, anti-inflammatory and anti-cancer benefits.
Store unwashed in the crisper drawer of the refrigerator.  To prepare, remove outer leaves and rinse cabbage head lightly under running water.  Cook in a small amount of water.  Lightly steaming is an excellent way to do this.  Take care not to overcook, or many of the nutrients will be lost.