Red cabbage, a Brassica vegetable, has glucoraphanin that is hydrolyzed by myrosinase to form sulforaphane, which has received attention due to its cancer chemopreventive activity. High hydrostatic pressure (HHP) treatment (100~400MPa) and subsequent incubation ($20{sim}80^{circ}C$) were employed to amplify health beneficial sulforaphane content in red cabbage. The highest quantity of sulforaphane was $99.7{mu}mol/kg$ fresh weight from HHP treatment at 400MPa, followed by standing at $60^{circ}C$. Cytotoxicity was determined to evaluate the side effect of HHP-treated red cabbage.