Red cabbage is a member of the cabbage family with a red to purple, round head. It adds color to salad and very good for pickling. Moreover, it is a red or purplish cabbage that is more mild and sweet flavored than other cabbage. It has a round, solid head and is popular for adding color to salads and stir-fries. Red cabbage is a popular winter side dish, slow-cooked Red cabbage is an ideal accompaniment to rich meats, especially pork and game. To blanch red cabbage: take a large pan of salted water and bring it to a fast boil, tip in the chopped or sliced cabbage and keep the heat high. The cabbage should cook within 3-4 minutes, and still have a bite to it. When blanched in boiling water, the leaves and cooking water turn an inky blue, which reverts back to maroon after a dash of vinegar is added. Pickled red cabbage in spiced vinegar with its sweet, tart flavor makes a good match with British cheeses. Red Cabbage is available year-round. It is very low in Saturated Fat and Cholesterol. Likewise, it is a good source of Thiamin, Riboflavin, Folate, Calcium, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese. Red cabbage is known as Purple cabbage. In German as Rotkohl or Blaukraut and in India, it is called Lal Gobhi.