Purple cabbage, also known as red cabbage and red cabbage, is a variety of Brassica and Cruciferae. Purple cabbage leaves are purple, with wax powder on them, and the leaves are nearly round. The nutrients of purple cabbage include carbohydrates, protein, vitamins such as folic acid, ascorbic acid, vitamin A and tocopherol, and minerals such as copper, iron, selenium, calcium, manganese and zinc.

The main feature of purple cabbage is that the content or proportion of anthocyanins in leaves is high.

It originated from the Mediterranean coast, has strong adaptability and high yield, and is currently planted in most parts of China. Purple cabbage has become one of the common dishes on the table because of its low price, long shelf life and non-perishable.

Morphological characteristics:

Biennial herb covered with powdery frost. Short and stout annual stems are fleshy and unbranched. Basal leaves are many, thick, layered into spheroids, oblate, and the diameter is more than 10-30 cm; Biennial stems are branched and have cauline leaves.

Basal leaves and lower cauline leaves are oblong-obovate to round, 30 cm long and 30 cm wide. The top is round, the base is sharply reduced to a very short petiole, the wings are wide, and the edges have wavy and inconspicuous serrations; The upper cauline leaves are ovoid or oblong-ovoid, and the stems are held at the base. Purple cabbage has waxy leaves and spherical leaves.