I had purple cabbage like that that I loved at a pub/restaurant. Same reaction, I asked the owner what the chef put in it - there was something just a little different than gave it such flavor and it was basically the same recipe you just gave except instead of cranberries he used currants (or raisins) and he also added the juice of satsumas (or clementines or tangerines- whatever you have).
I make it every Thanksgiving now.
I just had a bunch of carrots I needed to use and I made carrot soup. Mine were orange carrots - but I bet it would be even tastier with purple carrots if they're a little spicier.
You cut the carrots, an onion and a turnip (if you have it - I didn't have one so I used a potato (and added a little extra pepper as potatoes are a little more bland than turnips - but if your carrots are spicy, you may not need the extra pepper) in chunks and boil them in enough water to cover plus a little more. Add vegetable bouillion - either a teaspoon per cup of water or a cube per cup (depending on what you have). Cook until veg is soft. Add thyme and a splash of worcestershire sauce- salt and pepper to taste. Blend with hand blender until smooth. Garnish with a splash of double cream and coriander to serve.
It's one of my favorite soups on its own - but it also tastes really good mixed with tomato soup - once I only had half a bowl of each left so I mixed them together and it was really good.
If you have a few apples - I like to slice them up and eat them with a sharp cheese for a dessert.
If you have more than a few you can make apple crumble (or crisp) really easily:
slice the apples in an ovenproof pan. Sprinkle with sugar (I mix white and brown together) and cinnamon. Dot with butter. Mix flour (or oatmeal), sugar and cinnamon with butter crumbled up in it until it's a consistency a little lumpier than sand. Top the apples with that and put it in the oven for 30 minutes until topping is crunchy and apples are juicy. Serve with cream, ice cream or custard.