Red cabbage is a highly nutritious vegetable crop, rich in minerals, vitamins, and several other chemical compounds that are beneficial for human health, including phenols, proteins, glucosinolates and anthocyanins. While red cabbage belongs to the same group as the other cabbage varieties (white and green) widely produced and consumed in the state, red cabbage production and consumption in Georgia is still low. This publication contains basic information on crop management, food safety practices, and biochemical properties of red cabbage.
Status and Revision History
Published on Dec 07, 2020
Published with Full Review on Feb 28, 2024
Faculty
Laurel Dunn
Associate Professor and Extension Coordinator,
Food Science & Technology