It’s the last day of ROYGBIV Week! Violet. Which, contrary to my long-held belief, is not purple but more a range between purple and red. Fuschia-ish, if you will. And the Germans have this color down with their red cabbage, so that’s what I’m giving you today.
Today’s chakra: Sahasrara – Thousand (Crown)
Color: Violet: universal love, selflessness & understanding
Location: Crown of head
Associated body organs: Cerebellum, spinal cord, brain stem, pineal gland
Controlled emotions: Personality, thought and self-understanding
[For an explanation of the chakras, see Sunday’s post.]
This recipe is a great side dish, healthy and very easy to make. It’s tart and refreshing – possibly appetite suppressing? Might be a good diet food? I don’t know, ask a German.
Anyway, to start, you will combine red cabbage, apples and onion. A Dutch oven is best for this, but you can use a large pot if you don’t have one. Add water, vinegar, cider vinegar, sugar, butter and salt. Then make a small spice bag with cheesecloth containing peppercorns, allspice, cloves and a bay leaf.
Add to the Dutch oven and simmer for about an hour.
If there is still liquid left in the pot after simmering, make a thickening paste with cornstarch and cold water, add to cabbage and stir for 1-2 minutes. If the liquid has evaporated, I’d say this step is optional.
Note: this recipe makes quite a bit of cabbage, so you might want to half it unless serving to a large crowd. Ain’t that color gorgeous? Happy eating!
1 medium head red cabbage, cored and sliced
3 large tart apples, peeled, cored and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/4 cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water
In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth, bring up corners and stir with string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/4 hours.
Discard spice bag. In a small bowl, combine cornstarch and cold water, whisking until smooth. Stir in cabbage mixture. Bring to a boil, cook and stir for 1-2 minutes until thickened.