Red Cabbage

Red cabbage is the pH paper of the kitchen. Its flamboyant color is due to anthocyanins, natural pigments that change hue depending on acidity. Cooked in a basic or neutral environment (like tap water), it turns an unappetizing blue-grey. Braised slowly in a highly acidic environment (apple cider vinegar, red wine, or green apple), it locks in its pigment and explodes into a fluorescent magenta while melting into a complex sweet-and-sour jus.