Red cabbage with apples

What makes the red cabbage so interesting is not the cabbage itself but what you can cook with it to make a surprisingly tasty and not-so-cabbagy dish, one that doesn't lose its interest after being served a time or two or three. For this to work, it's important to have good cooking apples. Canada grise (Reinette grise du Canada is its full name) is the variety that came in a recent Weekly Pannier and seems to be popular with organic apple growers around here. I've read that it stores well, but we have not put this pomme to the shelf life test. We cut them up and put them in the pot with the chopped cabbage, along with some wine-marinated raisins and spices (cinnamon, cayenne pepper). The cayenne pepper (used judiciously), gives the mouth a warm glow, all the better to enliven the flavors of the apple and, yes, the cabbage. For some protein, Juliette added some chunks of tofu. A skeptic at first, I find something about purple tofu that actually excites my interest, aside from the health benefits, but what could it be? Purple cubes in my food. Living in Catalonia gives you a surrealist's view on the world after a while, so maybe that's it.