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.
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