Unintended Consequences

I was cooking some cabbage stir fry for dinner. It’s the same red cabbage from the garden. It was all good until I added the wine and the cabbage went from bright red to dark indigo blue/black.

It tastes the same, and is good, but it sure looks funky.

In all my years cooking I have never had this happen. Apparently the acids evaporate when you cook it, and it can turn blue. They say you have to add lemon or vinegar to turn it back.

I over did the cooking I think. Notes for next time, I guess.