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It tastes good fermented, steamed, sauteed, and raw. Although it is still quite healthy when cooked, eating it raw maintains the majority of its nutrients. Because of the cooking process, the flavor also becomes a little more muted. A nutrient-rich garnish for soups, salads, and hot foods, purple cabbage can also be roasted or sautéed with meats or beans. Along with substituting for green cabbage in coleslaw and sauerkraut, it also provides an antioxidant-rich and aesthetically pleasing alternative. It can also be fermented to make kimchi. It can be cooked but it tastes best raw in a slaw or salad. It is simple to cook it in a skillet, a stir-fry, a pot, or by braising. Due to the release of natural sugars during cooking, purple cabbage tastes sweeter after being cooked.


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