Red Cabbage (Kempu Yelekosu)

• Do not cut cabbages unless you are immediately consuming as it begins to lose vitamin C when cut.
• If you absolutely cannot immediately finish the remaining cabbage, wrap it tightly in plastic wrap and store it in the refrigerator for up to two days.
• Keeping them in the refrigerator retains the crispiness of the vegetable.

• Anthocyanin, present in red cabbages, acts as digestive aids and antioxidants.
• It reduces the risk of osteoporosis by maintaining bone health and also has anti-ageing properties.

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Red Cabbage (Kempu Yelekosu), also known as Kempu Yelekosu, is a round vegetable wrapped in purplish red leaf layers. Its flavour profile is more peppery and bold compared to traditional green cabbage varieties. The leaves of Red Cabbage (Kempu Yelekosu) are coarser due to their lower water content, giving them a distinct texture and taste.

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One of the key benefits of Red Cabbage (Kempu Yelekosu) is its high content of anthocyanin, a powerful antioxidant that also acts as a digestive aid. This nutrient has been linked to various health benefits, including reducing the risk of osteoporosis by promoting bone health. Additionally, the anthocyanin in Red Cabbage (Kempu Yelekosu) has anti-aging properties, making it a valuable addition to any diet focused on overall wellness.

When you buy Red Cabbage (Kempu Yelekosu) online, you can rest assured that you are getting a high-quality product that is packed with nutrients and flavour. Whether you use it in salads, stir-fries, or soups, Red Cabbage (Kempu Yelekosu) is a versatile ingredient that can elevate any dish with its vibrant colour and robust taste.

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