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Red Cabbage

Discussion in 'Food and Beverage Forum' started by AT-AT, Sep 18, 2019.

  1. AT-AT

    AT-AT Well-Known Member

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    I finally figured out what direction I should go, when I studied the revelations of the Baha'i faith
    I tried some potato soup from the crock pot recently that incorporated red cabbage as a central ingredient. It tasted wonderful. I don't have the recipe, but there do seem to be some 4-5 star recipes online involving potato soup with red cabbage, and really, I think if you add it to any potato soup recipe, it will make it better - provided you don't hate cabbage. I also feel personally, not everyone may, that eating soup of a rich purple color is more appetizing than eating clear/milky white soup (no matter how good it is). I say this because the red cabbage will likely make your soup a rich purple color.
     
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  2. sooda

    sooda Veteran Member
    It's My Birthday!

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    Sounds wonderful.. Do you put leeks in it? I'd love to see your recipe.
     
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  3. ChristineM

    ChristineM "Be strong" I whispered to my coffee.
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    Also good with leek
     
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  4. AT-AT

    AT-AT Well-Known Member

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    It did have leeks, was good.

    I don't actually make the soup myself. I have a friend who has been bringing me a bowl of potato soup about every other week. This was the first time he tried red cabbage. It was the best potato soup so far. Funny the difference one ingredient can make.
     
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  5. sooda

    sooda Veteran Member
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    Does he use chicken stock? What kind of potatoes.. waxy, Yukon Gold or Red or Irish potatoes?

    Obviously, I love potato soup.. I have never had it with red cabbage.
     
  6. AT-AT

    AT-AT Well-Known Member

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    I really think he uses a more standard form of potato like you see when you first look at the store, then peels them himself. Though it depends on what he feels like doing that week.

    I actually think his recipe may be based on this one or very similar: Red cabbage soup – Tasty Mediterraneo

    Both use almond milk, and veggie broth (no chicken broth though).

    And even if I'm somehow wrong... that recipe is still rated 5 stars by people.
     
  7. sooda

    sooda Veteran Member
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    That sounds very good... Its light on the potatoes.
     
  8. exchemist

    exchemist Well-Known Member

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    You can change the colour of red cabbage by the acidity or alkalinity of the dish. Red cabbage with apple is a classic and is a red colour due to the acids in apples (malic acid is one of them - malus being Latin for apple). Same obviously goes for vinegar (which I often use in pork dishes). It is purple in more neutral preparations. It will probably become dark blue in basic preparations but offhand I can't think of anything we commonly eat with a pH above 7. (I do notice, though that in a hard water area like mine, the purple juice of red fruits becomes blue when I wash the dishes, due to the pH being >7.)

    [Enough with the chemistry. Ed]
     
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