EASTER EGGS WITH RED CABBAGE

Name: EASTER EGGS WITH RED CABBAGE
Cuisine: Eastern European, European
Ingredients: 1 cup of coarsely chopped red cabbage per every 1 cup of water; 1 tablespoon of vinegar for every cup of strained dye; 1 dozen white eggs (hard boiled) feel free to experiment by adding some brown eggs; Vegetable oil for shining the eggs

4 steps

Updated at: Wed, 16 Aug 2023 21:06:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories906.5 kcal (45%)

Total Fat64.3 g (92%)

Carbs9.8 g (4%)

Sugars5.1 g (6%)

Protein67.5 g (135%)

Sodium772 mg (39%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupred cabbage

coarsely chopped, per every 1 cup of water

1 tablespoonvinegar

for every cup of strained dye

1 dozenwhite eggs

hard boiled, feel free to experiment by adding some brown eggs

Vegetable oil

for shining the eggs

Instructions

Step 1

Coarsely cut 5 cups red cabbage leaves and put into pot. Add 5 cups of water and bring to a boil. Let simmer on low for approx. 25-30 minutes. You will see the colour turn a purple colour.

Step 2

Strain the cabbage from the water. Add 1 tablespoon of vinegar per cup of dye and stir throughout. Allow the dye to cool before you use it.

Step 3

Place the blue cabbage dye into a wide mouth glass jar. Carefully lower the eggs into the jars using a tablespoon. For lighter blue eggs, soak the eggs for 4-6 hours, and remove when you are happy with the color. For deeper blue eggs, soak the eggs overnight in the refrigerator. Place the eggs on a cooling rack until completely dry. If you like shiny eggs, add a few drops of vegetable oil, and wipe carefully using a cloth.

Step 4

Keep the dyed eggs refrigerated until you are ready to eat them on Easter morning.

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