Try this recipe using your Solar Flare
Parabolic Solar Cooker. It simple and good for you!
The purple color in red cabbage comes from a class of pigment molecules called anthocyanins. Anthocyanins are found in flower petals, leaves (it makes them turn red in the fall!) and some fruits such as blueberries. Anthocyanins are plant pigments known as flavenoids and produce red, pink, violet and magenta colors in the various plant parts. Red cabbage is just like green cabbage in taste and texture, but with the added benefit of powerful antioxidants called anthocyanins. Red cabbage is also one of the cruciferous family of vegetables; all are rich in fiber, vitamins (most notably vitamin C), minerals like potassium and calcium, and cancer-fighting compounds called indoles. (Other cruciferous vegetables include Brussels sprouts, broccoli, kale, and chard; all are delicious.)
Sweet and Sour Cabbage
¼ head of purple cabbage, shredded,
3 tablespoons honey, agave syrup or maple syrup
2 tablespoons sherry vinegar or red wine vinegar
Place shredded cabbage in a cooking vessel then add honey, vinegar, and cloves. Cook for about 1 hour or until cabbage is tender. Sweet Sour Cabbage is enjoyable on its own or in sandwich.
Optional: Peel, core and chop one apple. Sauté apple in a 1 teaspoon of oil or butter until it starts to brown, about 5-7 minutes. Add 1 tablespoon of water, cover and reduce heat to low, and cook apple until it is tender, not mushy. Fold apples unto cabbage, mix well. Top each with a dollop of sour cream.
Tip: It is recommended to check the cooking vessel about 45 minutes or 1 hour into the cooking process. If there is condensation in the bag check the food. Let cooking vessel rest 2-3 minutes, then open jar and stir contents to check if done. If more time is needed, cook for an additional 10 -20 minutes then check again.
CookTime: 1 hour 10minutes