Are you thinking about growing Micro Red Cabbage or Red Sauerkraut? I have heard that this vegetable is not the greatest tasting vegetable, however, it does have a surprising pleasant taste. It was originally from the Netherlands, grown in soil that is full of nutrients, similar to what would be found in a compost pile. Growing Microgreens is not difficult as long as you know the basics. This article will cover the basics when planting your first crop.

The leaves of the micro red cabbage are flat, dark green leaves with an even, rounded, dark purple hued edge. The petals have a slight curl to them, and there are small, dark purple veins that branch off of the original purple stem. Micro Red Cabbage prefers rich, moist soil with lots of light and does well in acidic soils, but it can tolerate some alkaline conditions too.

There are many different varieties of micro red cabbage, but they all have the standard yellow color of a collard green. The leaves are edible and come in a variety of colors depending on how they were harvested. The most common harvested leaf color is a deep burgundy with white, red, or pink stripes. The best tasting varieties are the red amaranth and the white amaranth.

The flowers are a bright orange with red accents. These blooms do not open fully and end up being a fatter, smaller spinach type blooms. The tender, small leaves are crunchy and tasty when eaten as salads. The young leaves can be used for sandwiches and sprinkled over other foods for a tasty treat. They make great baby food, for harvesting in the spring, summer, and autumn, or eaten by itself for an energy boost in winter months.

The nutritional value of a variety of vegetables is determined by what part of the vegetable it belongs to. Red cabbage contains about forty calories per serving, which is a fair amount. One cup of this vegetable is the equivalent of about two cups of cooked beef. It contains about eleven grams of total calories, which is significantly less than the eighteen grams that you will find in a comparable sized steak. The vitamin c content is higher than most vegetables, while it is comparable to carrots in nutritional value.

This small but sweet variety can be planted in the spring, although planting time will depend on the weather conditions at the time. Good soil with lots of light is required, since microgreens need a lot of sun to thrive. They should be planted in rows about six inches apart, with plenty of space between them to allow for healthy root growth. The number of leaves visible when the plants reach full bloom is directly related to how much vitamin c they contain, since mature leaves fall off when it is time to harvest.

As a bonus, the leaves and stems of this cabbage also contain very few calories and very few fat cells. Cooking or roasting them preserves almost all of the vitamins and minerals, making them excellent choices for high-fat diets. The tiny red and white flowers are also used as a garnish. To prepare the micro mix for consumption, simply add two cups into a medium sauce pan with about two tablespoons of olive oil and enough water to cover the noodles. Bring to a gentle boil, reducing the heat as the mixture begins to simmer.

Place the microgreens in a zip lock bag and freeze until ready to serve. When ready to cook, drain the leaves and stems from the cabbage. Add about three cups of the blended micro greens to a medium-size sauce pan with about two inches of water in the bottom. Over medium heat, add about two tablespoons of the mustard and bring to a gentle boil, stirring to combine.