The Color Purple and Rotkohl

Purple has gotten a bad rap lately. Besides the lousy and histrionic move by a wealthy but fabulously B-actress, there’s the effeminate side – which for a royal color derived from the smashed pulp of delicate butterflies and the crushed kidney-stones of raging rhinoceroses, is unduly harsh. Purple itself used to have immense value and cost. Now anybody can get it. But for this we need red cabbage – which can stain, onions (I chose red for symmetry) and apples (and I chose Granny-Smith green apples for asymmetry).IMGP2129_x1000IMGP2136_x1000
So to go with tonight’s ribs I made apple-cabbage mush. Also called (by the Germans in Germany), Rotkohl. And it requires only a few things, so buying it out of a jar is un-productive and also not cost-effective besides being time-consuming and whatever. Here goes:
1 onion, diced
1 head red cabbage, cut up
2 tablespoons butter
2 -3 tablespoons vinegar
4 -5 tablespoons sugar
1 -2 apple, peeled and diced
Saute onions in butter.
add cut up cabbage and vinegar.
cover and simmer for about 20 to 25 minutes.
add just enough sugar to make it sweet and sour tasting.
add apples and reheat.
Plus I added a pinch of allspice to give it a bit of tang. Servus mahlzeit!

UPDATE: Plated with ribs and spinach, goat-cheese and strawberry salad (drizzled with citrus and olive-oil vinaigrette).