Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Red Cabbage is available year round.
Description/Taste
Round, compact and heavy for its size, red cabbage boasts dark-red thick and pliable shiny leaves. The color of this cabbage has an affect on its slightly peppery flavor. The darker the red, the better the taste. Chefs prize it for adding vivid color to salads and cooked dishes.
Nutritional Value
Fat-free and cholesterol-free, red cabbage is rich in vitamin C, plus offers carbohydrates, calcium, iron, protein, thiamin, riboflavin, potassium and dietary fiber. One cup of shredded cabbage contains about 25 calories. Cabbage recently has been shown to have disease-preventive properties.
Applications
Add red cabbage's color and taste to salads and coleslaw. Cabbage can be seasoned with a variety of fresh herbs and spices and pairs well with cucumbers, tomatoes and carrots. Season steamed cabbage with dill, oregano, black pepper, anise, caraway and celery seeds or basil, mustard, nutmeg and tarragon. Add to soups, stews or perfect for pickling. Use stainless steel knives and cookware when preparing red cabbage to prevent color changes. To store, wrap in plastic; refrigerate in crisper drawer.
Ethnic/Cultural Info
Red cabbage served with ham is a traditional dish for many Swedish families on Christmas Eve. Germany's national favorite is a long-cooking stew made with sweet and sour red cabbage.
Geography/History
Red cabbage gets its color because it contains pigment molecules called anthocyanins. These same plant pigments produce red, pink, violet and magenta colors in different parts of several type of plants. According to research, cabbage has been enjoyed by man since prehistoric times. Some vegetables have either evolved or were developed from early varieties of cabbages include cauliflower, kale, Brussels sprouts and kohlrabi. Red cabbage grows well in warm and cool climates and is ready for harvest in about seventy-five days after planting.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 47...
Recipe Ideas
Recipes that include Red Cabbage. One
is easiest, three is harder.
Red Cabbage is available year round.
Description/Taste
Round, compact and heavy for its size, red cabbage boasts dark-red thick and pliable shiny leaves. The color of this cabbage has an affect on its slightly peppery flavor. The darker the red, the better the taste. Chefs prize it for adding vivid color to salads and cooked dishes.
Nutritional Value
Fat-free and cholesterol-free, red cabbage is rich in vitamin C, plus offers carbohydrates, calcium, iron, protein, thiamin, riboflavin, potassium and dietary fiber. One cup of shredded cabbage contains about 25 calories. Cabbage recently has been shown to have disease-preventive properties.
Applications
Add red cabbage's color and taste to salads and coleslaw. Cabbage can be seasoned with a variety of fresh herbs and spices and pairs well with cucumbers, tomatoes and carrots. Season steamed cabbage with dill, oregano, black pepper, anise, caraway and celery seeds or basil, mustard, nutmeg and tarragon. Add to soups, stews or perfect for pickling. Use stainless steel knives and cookware when preparing red cabbage to prevent color changes. To store, wrap in plastic; refrigerate in crisper drawer.
Ethnic/Cultural Info
Red cabbage served with ham is a traditional dish for many Swedish families on Christmas Eve. Germany's national favorite is a long-cooking stew made with sweet and sour red cabbage.
Geography/History
Red cabbage gets its color because it contains pigment molecules called anthocyanins. These same plant pigments produce red, pink, violet and magenta colors in different parts of several type of plants. According to research, cabbage has been enjoyed by man since prehistoric times. Some vegetables have either evolved or were developed from early varieties of cabbages include cauliflower, kale, Brussels sprouts and kohlrabi. Red cabbage grows well in warm and cool climates and is ready for harvest in about seventy-five days after planting.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Del Mar Pizza | Del Mar CA | 858-481-8088 |
| Boat House Coronado | Coronado CA | 619-435-0155 |
| All American Grill | San Diego CA | 619-296-9600 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Crosby National Golf Club LLC | Rancho Santa Fe CA | 858-227-0172 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Bernard'O Restaurant | San Diego CA | 858-487-7171 |
| Boathouse Harbor Island | San Diego CA | 619-291-8011 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Gossip Grill | San Diego CA | 619-260-8023 |
| The Kebab Shop Little Italy | San Diego CA | 619-550-5481 |
| Saiko Sushi | Coronado CA | 619-435-0868 |
| Roy's San Diego | San Diego CA | 619-239-7697 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Miguel's Carlsbad | Carlsbad CA | 760-759-1843 |
| Cafe 222 | San Diego CA | 619-236-9902 |
| Handlery Hotel & Resort | San Diego CA | 619-298-0511 |
| Fidel's Little Mexico Solana Beach | Solana Beach CA | 858-755-5292 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Salad Style | San Diego CA | 619-255-6731 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Fishery | San Diego CA | 858-272-9985 |
| Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
| The Kebab Shop (Encinites) | Encinitas CA | 760-634-9822 |
| La Valencia | San Diego CA | 858-551-3750 |
| Miguel's Eastlake | Chula Vista CA | 619-656-2822 |
| Kensington Grill | San Diego CA | 619-281-4014 |
| Cirque Du Soleil Totem | Del Mar CA | 702-513-2146 |
| Lil Piggy's | Coronado CA | 619-522-6890 |
| Tiger Tiger | San Diego CA | 619 764 5475 |
| The Tavern | Coronado CA | 602-628-5890 |
| Studio Diner | San Diego CA | 858-715-6400 |
| Union Kitchen & Tap | Encinitas CA | 760-230-2337 |
| Sessions Public | San Diego CA | 619-756-7715 |
| Blue Water Seafood Market and Grill | San Diego CA | 619-497-0914 |
| Beaumont's | San Diego CA | 858-459-0474 |
| The Patio on Lamont Street | San Diego CA | 619-235-5606 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| The Melting Pot Gaslamp | San Diego CA | 619-234-5554 |
| Kensington Cafe | San Diego CA | 619-640-0494 |
| Rubicon Deli India Street | San Diego CA | 619-200-4201 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
| Ki's Kitchen Commissary | Carlsbad CA | 760-438-8606 |
| Pacific Athletic Club | San Diego CA | 858-509-0700 |
| Azul La Jolla | San Diego CA | 858-454-9677 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Pantry in Rancho Santa Fe | Rancho Santa Fe CA | 858-756-1221 |
| Sneak Joint | San Diego CA | 858-488-8684 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Baja Betty's | San Diego CA | 619-269-8510 |
| Bankers Hill Restaurant and Bar | San Diego CA | 619-231-0222 |
| Enoteca Style | San Diego CA | 619-546-7138 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Roppongi | San Diego CA | 858-551-5252 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Hard Rock Hotel Mary Janes | San Diego CA | 619-702-3000 |
| Village Pizzeria Bay Side | Coronado CA | 619-522-6890 |
| Claire's on Cedros | Solana Beach CA | 858-259-8597 |
| The Kebab Shop (Downtown) | San Diego CA | 619-525-0055 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Toast Catering | La Mesa CA | 619-464-0201 |
Recipe Ideas
Recipes that include Red Cabbage. One
is easiest, three is harder.
