My third grader was the scientist in her class last week, which meant she brought home a book of possible science experiments and got to pick one to prepare and do in front of the class. She picked one that involved making homemade litmus strips–testers–papers–whatever they’re called, which was totally cool, you understand, except that OH MY GOSH, THE STENCH OF BOILED CABBAGE IN MY KITCHEN. You chop a bunch and bring it to a boil and use the (very purple!) water to put strips of paper towel in. (I got that much–I can’t tell you if that’s all there was to it or not, because I was bathing littles while my hubby boiled the cabbage.) The paper towel strips, when dry, change colors with acids and salt water, which is a lovely effect, but still, the stench in my kitchen. I always thought the smell of sauerkraut was more the vinegar and spices, but no, no, it’s mostly just the cabbage. And I LIKE sauerkraut, you understand, but some smells should be rigidly contained.
Anyway. I lit a candle, we opened windows, and we managed, thankfully. Now, however, I have purple cabbage to use. Anybody have any amazing recipes for it? (That don’t involve nuts my oldest is allergic to? Because my friend Andrea has one of those.) I used up the already boiled stuff in this recipe for Spiced Red Cabbage; I thought it was worth eating, but my children were appalled. (I was amused.) I don’t know that it’s worth making AGAIN, you understand, but it was the only recipe I found (in the limited time I had to look) that called for boiling the cabbage first. What do YOU make with purple cabbage?