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 versus true red. The flavor is far more bold, cruciferous and peppery versus green cabbage, which is due to the anthocyanin pigments.  Red Cabbage lacks water weight, which makes its leaves chewier and coarser than Chinese Cabbage varieties. Also known as repollo rojo, Bop Cai do.