It’s cheap and readily available. So it can’t be a superfood can it?

No food is actually a ‘superfood’ as this is purely a marketing term, but if one food does punch above its weight in terms of nutritional benefits, it’s the humble red cabbage.

Red cabbage is one of cruciferous vegetables, which also include rocket, bok choy, Brussels sprouts, broccoli, cauliflower, kale, radish and turnips. All these vegetables are low in kilojoules, and rich in folate, vitamins C, E and K, and fibre.

They also all contain phytonutrients, plant-based compounds that may help lower inflammation, and research suggests may reduce the risk of developing cancer.

Choose red cabbage and you will get added value in the form of phytonutrients called anthocyanins. These are the pigments that give red, purple and blue plants their rich colouring. They act as strong antioxidants in your body. Research indicates anthocyanins may protect against many chronic conditions, such as type 2 diabetes, certain cancers and heart disease.

What to do with red cabbage:

• Shred and use as a base for a coleslaw with grated carrot, shredded baby spinach or kale and chopped walnuts.
• Make a warm side dish. Braise a small shredded red cabbage for 10 minutes with 2 tablespoons olive oil, sliced red onion, peeled grated apple, ½ teaspoon ground cinnamon, and ¼ cup apple juice.

Whenever you cook with red cabbage, add an acidic liquid such as vinegar, apple juice or wine, otherwise the cabbage will lose its colour and turn blue.