Red cabbage is distinguished by its coloring, texture and flavor. The leaves are more violet and burgundian versus true red. Their flavor is far more bold, cruciferous and peppery versus green cabbage. Red cabbage lacks water weight, which makes its leaves chewy and coarse. The concentration of anthocyanin polyphenols in Red cabbage provide far greater health benefits than that of Green cabbage varieties. The anthocyanins 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.