FOOD IS MEDICINE: purple cabbage

purple cabbage

In order to properly introduce you to my good friend… the purple cabbage, I want to take you on the journey from farm to plate.



This just in, cabbages are apparently NOT the source of children. They are however the source of many vitamins and other digestion boosting properties, straight from the farm. Red cabbage, also known as purple cabbage or red kraut can be found throughout the United States and all other parts of the world and the best part, cabbage is in season…!


The richer the purple, the higher the concentration of anthocyanin polyphenols, the protective phytonutrient boosters found in purple cabbage. So look for the most vibrant, heavy cabbage with healthy, crisp leaves and do your best to stay away from heads with cracks, bruises, and blemishes. Always try to buy the head whole since it loses Vitamin C once cut.


The entire head can be kept in a Ziploc bag in the refrigerator for up to 2 weeks. Partial heads can be wrapped in plastic wrap and stored in the refrigerator for 3-4 days.


To play with your cabbage in the kitchen, remove the thick outer leaves and discard. Then cut the cabbage into pieces and wash under cool, running water. Worms or other insects are easily taken care of with a 15-20 minute soak in vinegar water followed by a quick rinse and you’re good to go. If you want smaller pieces, quarter and remove the core. Then slice, grate, or shred to your hearts content.

  • BOIL [large pot] for 5 min. in salted water + 1 tsp vinegar
  • SAUTÉ [skillet] for 10 min. with cooking oil
  • ROAST [oven] at 375° for 40 min. drizzled with cooking oil + lemon juice + sea salt & pepper
  • BRAISE [skillet] for 30 min. with broth
  • OR… enjoy RAW in a salad or slaw


Here are 10 simple ways to savor cabbage:


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