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Red Cabbage Pulao in Olive Oil & Pomegranate Vinegar

Red Cabbage is another miracle of my Allah's creations, how the dark pigment is TRANSFERRED in this vegetable (from the soil) can't be explained by a human.

For digestion, it is tougher than the ordinary cabbage.

We cooked red cabbage Pulao in olive oil & pomegranate vinegar, and Subhanallah the digestibility increased, eliminating the burps completely. The two blessed cures from Tibb-e-Nabawi (Olive Oil & Vinegar) should be the essential part of your daily cooking.

The pigment of red cabbage imparted ITHMIDEE color on the rice, which is my most favorite color in this world. Kohl Ithmid is black, but when it gets wet in the eyes, the color turns to purple.

Some interesting information on red cabbage is copied below.

The red cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment called anthocyanin (flavin). On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and blue in basic solutions. On cooking, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.

 pH Indicator

Red Cabbage juice contains a pigment that is called anthocyanin. It is used to monitor levels of ionic hydrogen in solutions. It is pink in acidic solutions (pH < 7), purple in neutral solutions (pH ~ 7), blue in alkaline solutions (pH > 7), and colorless in very alkaline solutions where the pigment is completely reduced.

You may read more at http://chemistry.about.com/od/acidsbase1/a/red-cabbage-ph-indicator.htm

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