Red cabbage salad

Some vegetables gain health properties after proper culinary treatment. These include red cabbage, rich in anti-inflammatory, antioxidant and anti-cancer compounds, it should be consumed after crushing and heating. Only then are the compounds contained in the cabbage – glucosinolates, transformed into valuable isothiocyanins.

Joanna Bielewska, MSc, dietitian

Red cabbage owes its antioxidant properties to the high content of vitamin C, A and polyphenols. These compounds prevent the occurrence of dangerous oxygen stress for the body. Oxygen stress causes damage and changes in cells leading to the formation of cancer. In order for the cabbage preserves to retain their valuable properties, the cabbage must be firm and vivid in color, like our red “blue” cabbage .

Our red “blue” cabbage has an intense pinkish color. It does not contain commonly added vinegar. Raisins give it a delicate sweet flavor. After opening the jar, there is a pleasant aroma. The cabbage strips, packed quite tightly in the jar, are firm.