Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods

•The effects of five processing methods on the physicochemical properties of red cabbage were analyzed.•22 anthocyanin components were detected in fresh red cabbage.•Drying induced significant loss of phytochemicals in red cabbage.•Steaming was the best way to retain anthocyanins in red cabbage.