Red cabbage, chard and the snails

red cabbage in ice

For #MacroMondays and this week's theme #InIce.

Happy Macro Monday!

Thanks for all your faves and comments everyone!

I really appreciate them!

of red cabbage

For #MacroMondays and this week's theme #Slices.

Happy Macro Monday!

Thanks for all your faves and comments everyone!

I really appreciate them!

Brassica oleracea var. capitata f. rubra

For the Macro Mondays theme "vegetables"

For Macro Mondays - High Key

For Looking Close on Friday.

Winzer is a district of Regensburg. The name goes back to the many winegrowers. Here, wine was cultivated from the Roman period to the 19th century on a large scale. Today, Winzer is the "vegetable garden" of Regensburg.

Found another color combo to work with today and tried several compositions but didn't fall in love. Off to make french toast brunch. Enjoy!

ナミアゲハ　　学名　Papilio xuthus　　　　　　　　　　　　　　　　　　in my garden　　　

紫キャベツの花　　Red Cabbage flower　　

今年初めて庭で撮ったアゲハ

When I cut red cabbage I’m always fascinated by the structure.

Thanks for taking time to comment and fave my work. I really appreciate.

Foodie Art

#culinart #foodie #potatoesalad #redcabbage #bbq #beef

Red cabbage robin

Another everyday item taken to abstraction

Macro Mondays "slices of food" theme

Two small overlapping slices of red cabbage. (I wanted a dragon fruit but couldn't get one in my online grocery order)

The image measures 2.5" in width

121 pictures in 2021 (106) vegetables that start with C

My version of Red cabbage done with slicer!

Another slice of cabbage, converted to high contrast black and white in Nik Efex.

... and not GM modified half red cabbage.

Sydney

Layer salad

Rotkohl - Red Cabbage

Brassica oleracea var. capitata f. rubra

I suppose they are leaves, not petals, but when they are home grown they are less tightly packed and become rather beautiful

Slid for 'Sliders Sunday' of course.

One of my photos for the Macro Monday theme "Vegetables".

At this high level of magnification the cabbage looks more like a brain.

20230111_8620_7D2-100 Red Cabbage Lines (011/365)

I harvested a red cabbage from the garden and cut it in half. Very abstracted lines - looked like a maze!

#14662

Go on guess.

OK I’ll give you a clue. It’s a home type item. This one is unique and so will yours be when you have one, though they don’t last all that long until you buy the next one.

I'll leave the answer here somewhere in case you get stuck and it starts annoying you (which wouldn't be fun).

Oh. And I mangled the processing just to make it look more interesting. That’s what may confuse you :)

For Donnertagsmonochrom and my 100x project (this one should be plain B&W).

Thank you for taking the time to look. I hope you enjoy the image. Happy Monochrome Thursday and 100x :)

[Handheld in indoor lighting.

Developed in Affinity. Curves, Clarity and High Pass/Linear blend in processing.

Converted to B&W using Nik Color Efex with a B&W Solarisation filter, followed by an IR Film filter and finished off with a Vignette Blur to add a little mystery. Back in AP just a little Unsharp Mask sharpening.]

Sauter some fenugreek seeds in olive oil, add ±1/4 red cabbage coarsely diced, sauter for a few minutes until the cabbage is starting to get tender. Add 1/2 medium red onion, small shallot, and 2 cloves of garlic, all finely diced. Stir and let the aromatics become translucent. Add in 2-3 small to medium tomatoes, finely diced, stir.

Add the spices of your choice: I used a splash of curry, a bit of ground cumin, ground coriander, and raz-el-hanout, but you could use cajun spices, even cardamon, basil, or Italian.

Prepare a braising liquid; I used leftover pickle/caper/jalapeño juice, a dash of Maggi sauce, 1/4 cup vodka, and a bit of sherry, plus some water, to make a good cup of liquid.

Add the braising liquid, turn down the heat to a slow boil/simmer while you cook the black-eyed peas until they're almost 'al dente'. Should take about 1/2 hour...

Pierce an egg per serving, cook for 10 minutes in slightly boiling water, 'shock' in some cool water, set aside to cool.

When the cabbage mixture has become tender and mushy, add the black-eyed peas (with their liquid, if the cabbage mixture has boiled off most of its liquid), and continue to cook for ±10-15 minutes until the beans have absorbed some of the flavour of the sauce, and the mixture is thick and rich.

Spoon into warmed bowls, top with finely diced hard boiled egg and freshly ground black pepper.

I added a good few drops of Cholula hot sauce! :-)

At Market

The 4th generation master blacksmith Fujiwara Teruyasu takes carbon steel to an unprecedented level. Fujiwara knives are sharper, cut better and are easier to sharpen than knives from other knifemakers. These knives are among the best available for the real enthusiast.

De 4de generatie meestersmid Teruyasu Fujiwara brengt carbonstaal naar een ongekend niveau. Fujiwara messen zijn scherper, snijden lekkerder en zijn makkelijk te slijpen dan messen van andere messenmakers. Deze messen behoren tot het beste wat verkrijgbaar is voor de echte liefhebber

I made two quarts of pickled purple cabbage today. It will last at least a month in the refrigerator. This stuff is really good on salads or just by itself.

While shredding the red cabbage this morning...I thought this made for a neat abstract!

Not a bad start to the day, but it soon clouded over and was far too cold and dull to even bother to go out. So I used our Sunday lunch for today's photo. Roast pork with roast potatoes with red cabbage. The whole meal was grown or produced in Brittany.

As it did yesterday the day turned out to be lovely and we've made the most of the terrace this afternoon after 40 winks when we'd finished lunch.

www.flickr.com/groups/2016_one_photo_each_day/

Thank you for your favourites. :O)

Presiona "L" para verla en grande sobre fondo negro / Please view large on black (press "L").

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All rights reserved © Miguel Calleja.

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Mis fotos de bodegones también en 500px / My still life pictures in 500px

Straight shot of a half sliced red cabbage.

Bohnen in Speck gewickelt mit Kartoffelpüree und Rotkohl.

The red cabbage (purple-leaved varieties of Brassica Oleracea Capitata Group) is a kind of cabbage, also known as Blaukraut 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 belonging to anthocyanins.

In acidic soils, the leaves grow more reddish; in neutral soils, they will grow more purple, 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.

It can be found in all of Europe, throughout the Americas, in China, and especially in Africa.

NUTRITION: Cooked red cabbage is 91% water, 7% carbohydrates, 1% protein, and contains negligible fat (table). It has a high content of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV) per 100-gram amount, and is a moderate source of vitamin B6 (17% DV).

CULINARY: Red cabbage is often used raw for salads and coleslaw.

This vegetable can be eaten cooked as well.

It is the traditional accompanying side dish paired with many German meals, notably meat dishes like Sauerbraten or Döner.

At Christmas, it can be spiced, braised, and served as an accompaniment to seasonal roast goose or turkey. Apples and a little vinegar are often added to give it a sweet and sour taste. (Source: Wikipedia).

Picture Taken in Pozuelo de Alarcón, Madrid, Spain.

BRASSICA OLERACEA, 2025

La col lombarda (variedad de hojas moradas del grupo Brassica Oleracea Capitata) es una especie de col que, tras su preparación, también se denomina Blaukraut.

Sus hojas son de color rojo oscuro o morado.

Sin embargo, la planta cambia de color según el valor de pH del suelo debido a un pigmento perteneciente a las antocianinas.

En suelos ácidos, las hojas se vuelven más rojizas; en suelos neutros, se volverán más moradas, mientras que en un suelo alcalino dará lugar a coles de color más bien amarillo verdoso.

Esto explica el hecho de que la misma planta se conozca por diferentes colores en varias regiones.

Se puede encontrar en toda Europa, en toda América, en China y, especialmente, en África.

NUTRICIÓN: La col lombarda cocida contiene un 91% de agua, un 7% de carbohidratos, un 1% de proteínas y contiene una cantidad insignificante de grasa (tabla). Tiene un alto contenido de vitamina C y vitamina K, con un 44% y un 72%, respectivamente, del Valor Diario (VD) por cada 100 gramos, y es una fuente moderada de vitamina B6 (17% VD).

CULINARIA: La col lombarda se suele utilizar cruda para ensaladas y coleslaw.

Esta verdura también se puede comer cocida.

Es el acompañamiento tradicional de muchas comidas alemanas, especialmente platos de carne como Sauerbraten o Döner.

En Navidad, se puede condimentar, estofar y servir como acompañamiento de ganso o pavo asados de temporada. A menudo se le añaden manzanas y un poco de vinagre para darle un sabor agridulce. (Fuente: Wikipedia).

Foto tomada en Pozuelo de Alarcón, Madrid, España.