leftover st. patty’s cabbage

I am not a huge fan of cabbage. A little cole slaw here and there is fine, but, other than that, I can take it or leave it. Chloe, on the other hand, can devour shredded raw cabbage when in the right mood. She’s our rabbit.

My mom had bought a head of red (why, red? isn’t it purple?) cabbage for our St. Patrick’s Day celebration, and the half head that remained came home with us for Chloe to nibble on. But she didn’t nibble. So as Easter approached, I serendipitously had red cabbage in the fridge. Cabbage is not a traditional Easter food for us; it is a traditional egg dye!

My absolute favorite Easter egg dyes are turmeric and cabbage. Turmeric, of course, turns the eggs a nice mustard yellow. The red(purple) cabbage gives the most amazing blue hues.

I’ve given up on spinach for green. I prefer the turmeric/cabbage combo for green. I’m in search of the perfect pink. Beets don’t seem to do the job, or perhaps I’m oversoaking the eggs, as the color turns out a bit on the brown side — if I want brown, I’ll just buy brown eggs as I usually do!