A Chromolithograph plate of Cabbage varieties taken from the Album Benary. The Album contains 28 colour plates in total of vegetable varieties by Ernst Benary which are named in the accompanying page in German, English, French and Russian. Creator: Benary, Ernst (1819-1893). Date: 1876
Red cabbage is distinguished by its coloring, texture and flavor. Like Green cabbage it is rounded and wrapped in tightly wound waxy leaves. The leaves are more violet and burgundian versus true red. Their flavor is far more bold, cruciferous and peppery versus Green cabbage, which is also due to the anthocyanin pigments. Red cabbage lacks water weight, which makes its leaves chewier and coarser than Chinese cabbage varieties.