Red cabbage (Brassica oleracea var. capitata f. rubra) is a dense, crisp cruciferous vegetable with deep purple-red leaves and a mildly peppery, slightly sweet flavor. Its rich color comes from anthocyanins, while its cruciferous heritage provides glucosinolates that can be converted into biologically active isothiocyanates when the leaves are chopped or chewed. Red cabbage is also a good source of vitamin C and vitamin K1 and provides fiber and other protective plant compounds. Enjoy it raw in salads and slaws, ferment it into sauerkraut, or lightly sauté, braise, or roast it for a colorful addition to everyday meals.