The Red Cabbage belonging to the Brassicaceae family, is a plant native to the Mediterranean area. Its leaves are deep dark green. It is used a lot in the kitchen to decorate and flavor first and second courses.

Nutritional elements 

Red cabbage sprouts contain:

• vitamins of group A, B, C and K
• soccer
• iron
• zinc

RED CABBAGE SPROUTS: THE USES IN THE KITCHEN

They are very versatile and are easy to use in the kitchen, where they can be combined with other foods and prepare different recipes. They are ideal for enriching salads, as a side dish, they can give crunch to pasta or rice dishes and go perfectly with delicate cheeses. Furthermore, they can be steamed and eaten seasoned with oil and pepper or alternatively used to create tasty creams or smoothies. It is important to note that cooked sprouts lose their vitamin C content.

Suggestion

To preserve them, it is best to keep them in the fridge and consume them within a few days. As for the seeds, once the necessary quantity to be used has been taken, it is advisable to close the glass container well, to prevent them from taking air.