Michigan-based chef, former farmer, and author Abra Berens explains the difference between these two types of cabbage, and why she loves the vegetable so much.

Gladys Halima, a nutritionist, says the red cabbage contains properties called anthocyanins, a class of flavonoids that directly deal with formation of dangerous cells that led to cancer of the ...

Ultrasonic cleaning is a relatively novel non-thermal processing technology that has since been adopted widely for the storage and preservation of fresh-cut fruits and vegetables. The technology is ...

Green cabbage cooks to a silky texture and won’t bleed color into your dish. Red cabbage adds vibrant color and extra nutrients like vitamin C and beta carotene. Dense, heavy cabbages with tightly ...