While green and red cabbage are both members of the Brassicaceae family, there are some key differences between the two varieties:
Color and Size Green cabbage has light green leaves and a round shape with closely spaced leaves. Red cabbage has purple-reddish leaves that turn an even brighter purple or crimson when cooked.
Flavor Green cabbage has a milder, more vegetal taste, especially when the head is larger Smaller heads tend to be more intense in flavor. Red cabbage has a slightly sweeter and floral taste compared to green
Nutrition Red cabbage is more nutrient-dense overall: It contains 10 times more vitamin A and double the vitamin C, potassium and iron compared to green cabbage
Red cabbage is also richer in anthocyanins, antioxidant pigments that give it its vibrant color. Anthocyanins have anti-inflammatory and anti-cancer properties
Green cabbage is higher in vitamin K, which is important for bone health and blood clotting.
Culinary Uses Both varieties can be used interchangeably in most recipes Red cabbage is commonly used in slaws, braises, and soups like borscht