Red and White Cabbage are part of the brassica family and are perfect in salads to add some colour. From a taste perspective, there is no difference between the two. They are very rich in Vitamin C, a key antioxidant. Select cabbage heads with compact leaves and even colouring. It should also feel heavy for its size. Cabbages only releases the sulphur-like smell when they are over-cooked. Most often pickled, raw shredded red cabbage adds a striking taste to salads.