Chop up the Red Cabbage (1 head).
Place Water (to taste) and chopped red cabbage into a large pot.
Add Egg (6) a into the pot.
Bring to a boil and cook for 12 minutes.
Remove the eggs and carefully place into wide-mouth glass jars.
Pour the cabbage water over the eggs; make sure all eggs are fully submerged.
If you'd like a lighter shade of blue, place a capful of Distilled White Vinegar (2 tablespoon). Keep the eggs submerged in the liquid and refrigerate overnight.
The next morning, drain the liquid out and and gently dry the eggs with a cloth or paper towel.
Keep the eggs refrigerated until you are ready to eat, hide, or decorate them! Enjoy!