Their flavour 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. The concentration of anthocyanin polyphenols in Red cabbage provides 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. Place a whole cabbage head in a plastic bag and place it in the fridge in the crisper drawer with a high humidity setting. If stored properly it can last upto three weeks.