crop in the Mediterranean region of Europe and now grows all over the world as a fresh market vegetable. Red cabbage synthesized and accumulated anthocyanin at all the developmental stages of vegetative growth (Yuan, 2009). It is a rich source of anthocyanin, proteins, fats and minerals like calcium, phosphorus, potassium, sulphur etc. and vitamins viz. A, B 1 , B 2 and C. Red cabbage distinguished by the presence of