A Recipe With a Memory

Many moons ago - 47 years, 1977 - we rented a cottage on West Traverse Bay in Traverse City, MI for a family vacation.  Our two oldest children, Lori and Steve, still remember it.  In 2011 we went back for another all-family vacation in Traverse City, with the kids all grown up and families of their own. Steve wanted to see if we could find the cottages, and we did!

2011 vacation.  As you can see, I gained a 'few' pounds since 1977 and the family expanded from two kids to three with spouses and seven grandchildren.

Back to the 1977 vacation... my hubby's aunt Dorothy lived near Traverse City on Long Lake, so we went to visit her.  While there I got her recipe for Sweet and Sour Cabbage.  She passed away in 2004, but her recipe lives on.

It's been a long time since I've made it, but now that I'm trying to increase my daily intake of veggies and fruit [and hubby's also], I decided to make it for dinner last night along with stuffed peppers.  No fancy staging for the photo below, and as you can see I still use my cornflower Corningware that I received for a wedding shower gift 58 years ago!

Of course I had to look up the nutritional value of both foods.  ;-)  Purple cabbage is richer in beneficial plant compounds than green cabbage and its health benefits include reduced inflammation, a healthier heart, stronger bones, improved gut function and protection against certain types of cancers. 

Since it is high in fiber, some people with sensitive digestive tracts might limit intake to avoid gas and bloating.  It can also disrupt thyroid function in some people and interact with blood thinners, diabetes drugs and acetaminophen [pain relievers].  All these disclaimers remind me of the precautions printed on drug prescription printouts.  You read it and are afraid to take the medication.  If you don't have any of the conditions for potential problems, this is a good recipe to try.

Sweet and Sour Cabbage

                        1 medium firm red/purple cabbage

                        6 sliced of bacon

                        1 medium onion, chopped [I used a purple onion]

                        1 teaspoon salt

                        1/8 teaspoon pepper

                        1/2 cup water or vegetable broth

                        2 cups peeled, cored, and grated apple

                        1/2 cup apple cider vinegar

                        1/4 cup brown sugar

Remove outer leaves of cabbage and hard core.  Cut into quarters and finely shred.  Cook bacon until crisp.  Remove from drippings and cook onion 2-3 minutes in drippings.  Add cabbage, salt, pepper and water [or broth].  Cover tightly and cook over low heat 10 minutes.

Add grated apples, vinegar and brown suger.  Cover and cook 10-15 minutes longer until liquid is absorbed.  Crumble bacon into cabbage.  Makes 6 servings

Nutritional facts about red bell peppers:  They are the most nutrient-dense of the bell peppers, as well as the sweetest, because they've been on the vine the longest.  Green peppers are harvested earlier before they have a chance to turn yellow, orange, and then red.

They're classified as a fruit and not a vegetable.  Who knew?!

I also learned that paprika is a dried and powdered form of bell peppers.

They're loaded with vitamins and minerals such as vitamin A, B6, C, E, K1, Potassium and Folate, and a good source of fiber.   They have no risk factors unless a person is allergic to them.

I stuff the peppers with ground chicken instead of beef, and use brown rice instead of white rice.  So yummy!

And as always, drink tea for good health and well-being!