Red cabbage is distinguished by its colouring, texture and flavour. Like Green cabbage it is rounded and wrapped in tightly wound waxy leaves. The leaves are more Violet and Burgundian versus true red. Their flavour 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.

The concentration of anthocyanin polyphenols in Red cabbage provide far greater health benefits than that of Green cabbage varieties. The anthocyanin act as dietary antioxidants, as digestive aids, as an anti-inflammatory, and they have potentially protective, preventative, and therapeutic roles in a number of human diseases.