Cabbage & Color
The bold color of red cabbage is due to a pigment molecule called flavin, which is part of the anthocyanin family. Anthocyanin pigments are excellent indicators of the pH, or relative acidity or basicity of their environment. If you’ve ever made a slaw with red cabbage you’ve probably seen this effect in action — the normally dark purple leaves will instantly turn red or even pink once you add vinegar to the mix, whose acidity lowers the pH of the mixture. Anthocyanins can exhibit a wide range of colors, from hot pink to red, through deep purple, then on to blue and even green.
Culinary Applications
David Barzelay of EatFoo uses this chemistry as the basis of an incredible dish for his Lazy Bear supper club: “Two Cabbages”. The dish is presented in two separate components: a bowl with a pile of Brussels sprout hash and a dollop of whipped Meyer lemon topped with nigella seeds; and a beaker of red cabbage soup. The second cabbage in the name refers to the Brussels sprouts, which are essentially baby cabbages.
The diner pours the soup into the bowl, where the acidity of the Meyer lemon immediately brightens the dark purple soup.
As the lemon and the soup are further incorporated, the soup takes on a bright pink color.
What a beautiful soup! A little bit of chemistry and creativity elevates a mundane cabbage soup to an elegant and dramatic dish.
Exploring the Color Palette: Green Eggs & Ham
The broad spectrum of colors that red cabbage can take on offers plenty of room for creativity. One idea for a playful dish could be “Green Eggs & Ham”. Egg whites are alkaline, with a pH of 9 or 10. Because of this, cabbage juice will turn green when exposed to raw egg whites. A Dr. Seuss-inspired breakfast perhaps?
On A More Serious Note
The anthocyanins that create these beautiful color changes may also have more important applications. They are used in new organic solar cells, where they convert light into electrons. Early research has also shown that these compounds, especially those found in black raspberries, have a powerful ability to inhibit cancer, aging and neurological diseases, inflammation, diabetes, and even bacterial infections. Researchers are actively exploring ways to make use of these incredible compounds.
Garrett on February 18, 2010
Jeff this is incredibly interesting. I love your blog and this in particular inspires me…time to put my thinking cap on!