Antique in nature for sure, this recipe can be prepared sans the bacon fat and be just as easily delicious. As my personal palate begins to gear more towards the vegetable orientation, finding dated ways of preparing them has become one of my passions. Everyone probably everywhere says, “eat your greens” to which I like to add,” and your reds, purples, deep oranges and yellows”. The darker the vegetable, quite often the deeper the health benefits range.
Sweet (red) Cabbage served warm or cold can surpass any seasonal notoriety that its peers may suffer from. Yes, this is one of the superfoods y’all and it is tasty when prepared with care. Alone or paired with bacon wrapped pork roast, you can rest assured that this dish has pleased those presented with it on tables for millennia. Quite literally, millennia.
With terrific nutritional benefits, my favorite form of pickled cabbage called kim chi (served raw) is a Korean diet staple. Our ancestors and their love of cabbage runs deep, and it was cross culturally common. It is praised for its high vitamin C content and various forms of vitamin B. A little known fact however is that all cruciferous vegetables may inhibit the growth of certain cancers. Tack that onto the ever growing list to embrace it and its cousins Brussels sprouts, kale, broccoli, etc. Much love to the cabbage, enjoy!
Sweet (red) Cabbage
2 tablespoons bacon drippings (or shortening)
1 pound cabbage, chopped – I used red
1 large onion, chopped
3 large apples, peeled, cored and chopped
1/2 cup seedless raisins
3 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons apple jelly (or whatever you have)
salt and pepper
Miss Mary Bobo’s Boarding House Cookbook, A Celebration of traditional southern dishes that made Miss Mary Bobo’s an American legend, 1994