Cabbage. It makes a stellar dye for Easter eggs. You'd think the eggs would turn purple however they have this really sharp celestial blue. You can leave the eggs in the dye for up to 24 hours...however I think that's pushing it. I fell asleep and the eggs sat in the cabbage juice over night which gave them a really deep blue. I did a few lighter ones as well.
|light and dark blue eggs|
1 head red cabbage,chopped
3 cups water
3 tablespoons white vinegar
12 hard boiled eggs
Add chopped cabbage and water to a pot. Boil and then turn down to a simmer until cabbage is tender but NOT mussy. Let cabbage sit for 30 minutes after cook (so you'll get an effective dye). Separate cabbage from juice. Add vinegar to the juice and you're ready to start creating festiveness! Drop in your eggs (gently) and turn with care so you get an even or at least an attempted even dye job (remember I fell asleep, woke up at 5 AM and was like...the eggs! Ahhh!).
So in the interest of not wasting the cabbage I made it into Sweet and Sour Cabbage. Super easy and a real treat for cabbage lovers. Eat cold or hot.
Sweet and Sour Cabbage
1 head of cabbage, chopped and cooked until just tender
1 cup apple cider vinegar
1/2 teaspoon salt
some black pepper
Whisk together vinegar, agave, salt and pepper. Pour over cabbage and give it a good stir. This is better if you let it sit over night. Then eat cold (as I do) or warm it up. Try it over a salad perhaps or as a side dish with meat. Cabbage for everyone!!!