Purple cabbage may seem like a staple ingredient, but it is still growing on menus. This colorful vegetable, also referred to as red cabbage, adds a pop of color and a textural crunch across menus.

Spot purple cabbage on menus in salads and tacos, and also adding a bit of crunch on sandwiches, as well as in sides, particularly slaw. Red cabbage is served, raw, roasted, sautéed and fermented, among other applications.

Marketing research firm Datassential reports that purple cabbage is proliferating across mainstream restaurants, particularly in the fast-casual and quick-service segments. More than 80% of diners in the United States know about it and more than 60% have tried it. Its greatest fans can be found in the Baby Boomer demographic.

Click through the gallery slides to learn more about this Flavor of the Week, including a menu application at Lula Restaurant Distillery in New Orleans.