RED CABBAGE

Crunchier than I expected from a jar, and the flavor is bright without any of that vinegar-heavy bite some canned cabbage gets. I’ve been tossing it straight into salads and even on top of toast with a little mustard. It keeps well in the fridge after opening, which is a big win for me.

The glass jar keeps the cabbage perfectly crisp, and it’s got that nice tang without being overly vinegary. I’ve been tossing it into salads and sandwiches all week, and it’s held its texture every time.

That satisfying crunch really holds up even after the jar's been open for a week, which is rare for cabbage. It's my go-to for a quick side when I'm too tired to cook anything fresh, and the vegan labeling makes it a safe bet for guests.