Red Cabbage
Micro red cabbage – colour and a bold plant character
Micro red cabbage is the true splash of colour in the Pocket Jungle collection. Its green-and-red leaves are beautiful in their own right, but behind the colour lies an interesting profile of bioactive plant compounds.
Benefits
Red cabbage is especially interesting for its anthocyanins, polyphenols, flavonoids and vitamin C. Anthocyanins are the plant pigments that give it its characteristic red-purple colour and have antioxidant properties. Research on brassica microgreens places red cabbage among the varieties with a rich profile of phenolic compounds, flavonoids, anthocyanins and vitamin C.
Vitamin C contributes to the normal function of the immune system and to the protection of cells from oxidative stress. Polyphenols and anthocyanins add to the variety of plant antioxidant compounds in this microgreen.
Taste
Fresh, slightly sweet and delicately cabbage-like, with a much milder character than mature red cabbage. It has a juicy texture and a pleasant freshness.
Where does it feel most at home?
Micro red cabbage is wonderful with creamy cheeses, avocado and hummus, where its fresh taste and light sweetness create a beautiful contrast.
Try it on toast with cream cheese, in a quinoa bowl with roasted vegetables, or with fish and lemon. It also works beautifully with Asian flavours – rice, sesame, soy sauce, ginger and mildly spicy dressings, where its freshness balances the salty and spicy notes.
Our little trick: use it when you want to add colour without artificial dyes – nature has already done that job.
The plants are ready about 10 days after sowing. The amount in two cups is roughly 44 g - 46 g.
Sources
- USDA FoodData Central – food composition database of the US Department of Agriculture.
- Xiao et al. (2012), “Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens”, Journal of Agricultural and Food Chemistry 60(31):7644-7651.
- Xiao et al. (2019), “Microgreens of Brassicaceae: genetic diversity of phytochemical concentrations and antioxidant capacity”, LWT – Food Science and Technology 101:731-737.
- Vučetić et al. (2025), “A comprehensive antioxidant and nutritional profiling of Brassicaceae microgreens”, Antioxidants 14(2):191.
- Ebert (2022), “Sprouts and microgreens – novel food sources for healthy diets”, Plants 11(4):571 (review).
- Regulation (EU) No 432/2012 – list of permitted health claims made on foods (vitamin C).