Traditionally, we think of eating corned beef and green cabbage for St. Patrick’s Day, but did you know that red cabbage is just like green cabbage in taste and texture? Plus, red cabbage has powerful antioxidants called anthocyanins that give this distinctive redhead of the vegetable world its pretty color. Rich in vitamin C, fiber, potassium, calcium, and cancer-fighting compounds called indole-3-carbinols, I like to shred red cabbage into my salads for added color and flavor. Also, considering the very affordable price of cabbage, it’s unbeatable. MARIA DESIDERATA MONTANA
