Red cabbage is a member of the cruciferous family which also includes kale, broccoli and Brussel Sprouts. The cabbage that we eat today was developed from wild cabbage and was brought to Europe around 600BC and had been grown in Ancient Greek and Roman civilizations that had used cabbage for medicinal purposes.

Red cabbage is a rich source of calcium and also flavonoids. The flavonoids are responsible for the red colour and give the red cabbage its antioxidant benefits.
The antioxidant properties of red cabbage are six to eight times higher than the white variety.

A study published in Food Science and Technology looked at the possible protective effects of red cabbage on Alzheimer’s disease. Alzheimer’s disease is associated with an increase in a protein called beta-amyloid which causes brain cell damage. It is thought that the antioxidant polyphenols (particularly the anthocyanins) that are high in red cabbage can protect brain cells against the damage caused by amyloid-beta protein.

Also as a member of the cruciferous family of vegetable, red cabbage contains phytochemicals called indole-3-carbinoles (I3C) which are thought to play a role in reducing the risk of breast cancer. I3C seems to control oestrogen as it stops the carcinogenic forms of oestrogen from being absorbed in the body, while at the same time encouraging their elimination. One study in the Journal of the American Medicine Association showed that women eating just 1.5 cups of cruciferous vegetables per day have a 25% decreased risk of breast cancer.

Serves 4:

• 2 onions, sliced
• 4 cups of water
• 4 apples, sliced
• 6 tablespoons sultanas
• 2 red cabbage, finely shredded
• ½ teaspoon sea salt

In a heavy pan, bring the water to the boil, add the onions and cook for two minutes. Add the apples, sultanas, red cabbage and salt. Cover and cook until tender, about 30 minutes.