momee Posted November 4, 2014 Share Posted November 4, 2014 TIA Quote Link to comment Share on other sites More sharing options...
regentrude Posted November 4, 2014 Share Posted November 4, 2014 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. Quote Link to comment Share on other sites More sharing options...
Amira Posted November 4, 2014 Share Posted November 4, 2014 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. :) Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted November 4, 2014 Share Posted November 4, 2014 To me they taste the same. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted November 4, 2014 Share Posted November 4, 2014 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. Quote Link to comment Share on other sites More sharing options...
regentrude Posted November 4, 2014 Share Posted November 4, 2014 Those who claim they taste the same: are you talking raw or cooked? Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted November 4, 2014 Share Posted November 4, 2014 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... Quote Link to comment Share on other sites More sharing options...
Amira Posted November 4, 2014 Share Posted November 4, 2014 Those who claim they taste the same: are you talking raw or cooked? Raw, cooked, or pickled for me. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted November 4, 2014 Share Posted November 4, 2014 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. Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted November 4, 2014 Share Posted November 4, 2014 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. Quote Link to comment Share on other sites More sharing options...
EmilyGF Posted November 4, 2014 Share Posted November 4, 2014 My kids love red cabbage. They call it purple salad. They don't have the same desire to eat plain old green salad. Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted November 4, 2014 Share Posted November 4, 2014 I use them interchangeably, we can't tell the difference in taste at all. I do use them in both cooked and raw dishes. Quote Link to comment Share on other sites More sharing options...
Desert Strawberry Posted November 4, 2014 Share Posted November 4, 2014 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. Quote Link to comment Share on other sites More sharing options...
flyingiguana Posted November 4, 2014 Share Posted November 4, 2014 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. Quote Link to comment Share on other sites More sharing options...
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