Romanian Red Cabbage 
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This Romanian red cabbage belongs to the cruciferous Brassica family, just like broccoli, kale, and Brussels sprouts. It has a flavour similar to white cabbage, only slightly sweeter. Anthocyanins provide its distinct reddish-purple colour. A versatile kitchen staple in traditional and international cooking, it can be served raw, pickled, or cooked in many ways.
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Description
Red cabbage is a vegetable that belongs to the Brassica family, or cruciferous. The same family also includes white cabbage, broccoli, Brussels sprouts and kale.
Red cabbage has a similar taste to white cabbage, only a bit sweeter. Red cabbage is somewhat richer in plant compounds beneficial to health, especially for bones or heart.
Like other vegetables in its family, red cabbage has multiple uses in traditional Romanian and international cuisine. It can be eaten raw, pickled, or cooked in various forms.
Red cabbage contains substances called anthocyanins, which are responsible for the red-orange to blue-violet colors found in many fruits and vegetables. Population studies have linked a higher intake of anthocyanins and other so-called phytochemicals to a lower risk of cardiovascular disease.