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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