Red cabbage, a real beauty

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The other day I bought some red cabbage. Now, normally I buy the green cabbage – why? I suppose because it’s more readily available and most recipes call for green cabbage. But this time I bought the red just because it was so beautiful, though I didn’t have a recipe for it. After a couple days in the fridge, I decided to juice the cabbage with some carrots and greens. To show you just how beautiful it was, I took a picture!

When you cut open red cabbage it releases some bluish purple moisture. This color comes from flavonoids called anthocyanins. According to Science Daily, these anthocyanins “may provide cancer protection, improve brain function, and promote heart health.” And it yields about twice the antioxidant power of vitamin C. Wow, red cabbage really packs a punch!

Here’s a picture of the vegetable pulp after juicing.

Upon further study I found that red cabbage also contains manganese, dietary fiber, calcium, vitamin c, vitamin b6, and more. In juice it has a very earthy taste, but not like dirt. I quite like it. You might like it in your juice cleanse program as well.

Resource:
US Department of Agriculture (2008, March 11). When It Comes To Red Cabbage, More Is Better. ScienceDaily. Retrieved February 23, 2009, from http://www.sciencedaily.com­ /releases/2008/03/080307081409.htm