What is the difference nutrition or taste wise between green and red cabbage?

[momee]

TIA

[regentrude]

I have no idea of the nutritional differences, but they taste completely differently. Not sure how to describe.

You would also prepare them with different spices if eaten cooked.

[Amira]

I can't tell a difference in the taste. Red cabbage has a lot more vitamin A, as you might guess from the color, but I think that's the only clear advantage it has. Green cabbage has more of some other vitamin and both are generally very good for you. I personally buy red only if I really want the color because it's usually a lot more expensive. I can add carrots to green cabbage if I'm missing the Vitamin A. :)

[Snickerdoodle]

To me they taste the same.

[SparklyUnicorn]

They taste pretty much the same to me too, but I tend to prepare them differently. 

 

No clue on nutrition, but that's probably easily googled. 

[regentrude]

Those who claim they taste the same: are you talking raw or cooked?

[Snickerdoodle]

Those who claim they taste the same: are you talking raw or cooked?

 

Raw. I make a lot of vinagrette style slaw.   Also fermented.  I don't think I tasted a difference the last time I made purple cabble sauerkraut. 

 

 

Edit:  LOL Purple cabble...

[Amira]

Those who claim they taste the same: are you talking raw or cooked?

Raw, cooked, or pickled for me.

[SparklyUnicorn]

Those who claim they taste the same: are you talking raw or cooked?

 

Both sort of.  Like I said I don't prepare them the same so I don't know if the difference in taste is due to that or that it really tastes different (if I were to prepare them exactly the same way).

There does seem to be something slightly different about the texture. 

 

Pretty much the only thing I ever do with purple cabbage is make sweet and sour cabbage.  I don't do that with the green one.  Once in awhile some salad mixes come with a bit of the shredded purple cabbage.  I don't think it tastes like much of anything.  

 

I'd have to try them both without seeing them to say for sure. 

[redsquirrel]

I go through a lot of cabbage in a week and I can't tell the difference in taste.

 

I usually go for purple because it has so many great antioxidants. That purple/blue colour is difficult to come by in most diets, so purple cabbage is an easy way to boost it. Whenever I am given the choice I always choose the more colourful veggie, so I pick red or orange peppers over green, red onions over yellow, purple cabbage over green..along side green kale and broccoli. 

[EmilyGF]

My kids love red cabbage. They call it purple salad. They don't have the same desire to eat plain old green salad.

[cjzimmer1]

I use them interchangeably, we can't tell the difference in taste at all.  I do use them in both cooked and raw dishes.

[Desert Strawberry]

Maybe I'm the only one, but I find red cabbage sweeter and crunchier. I would use both, but green is usually more available and less expensive, so I stick to that. But if I'm making a salad, I might spring for red because IMO it is different. 

[flyingiguana]

Red tends to hang on to its firmness when cooked.  That could be good or bad, depending on the recipe.

 

To me, it also seems to have a sharper flavor, while green cabbage can sink into the background.

 

http://healthyeating.sfgate.com/health-benefits-red-cabbage-vs-green-cabbage-5647.html

In addition to the higher vitamin A, red cabbage (according to this web site) has more iron and vitamin C.  And less vitamin K.