It is an agricultural crop, a type of cabbage whose leaf color can vary from bluish-purple to purple. This color is due to the presence of anthocyanin in cabbage - the most powerful antioxidant. Red cabbage contains 4 times more vitamin C than its "sister" - white cabbage, also contains large amounts of vitamin A, proteins, amino acids, potassium, magnesium, iron, etc. Red cabbage is similar in taste and beneficial properties to white cabbage, but its red-purple leaves look especially good in salads. It is dressed with vegetable oils, spices and herbs are added. Red cabbage can be fermented, stewed and fried, but not boiled, otherwise it will lose all its beauty. The average weight of one head depending on the variety is 1-3 kilograms.