Think about your answer, then reveal below.
Model answer: Red cabbage juice contains natural pigments that change color across a wide range of pH values, turning red/pink in acids, purple in neutral solutions, and green/yellow in bases.
The pigment in red cabbage (called anthocyanin) is sensitive to pH and produces a wide spectrum of color changes. This makes it a more informative indicator than litmus, which only gives a two-color response. Cabbage juice can roughly estimate pH based on the specific color produced.