I have delayed a new food posting as I thought about how my meal planning has changed recently. In late August, a storm approached the Texas Gulf Coast that would turn life upside down for millions of people. Hurricane Harvey’s unprecedented rainfall and aftermath flooding left our home and neighborhood mostly dry, with only some minor inconveniences like needing to boil water, rebelling septic systems, brief power outage, and nearby roads, businesses, even a hospital shut down. As we watched rising water very close to us, another storm hit, one of much less magnitude but yet still impacting my life and that of my family. Even as we gathered supplies and learned more about the Category 4 Hurricane that was spinning nearer, I was diagnosed with Stage 3 renal disease. The time spent being confined to the house during the storm was spent in a number of ways but one of them needed to be planning for the diet restrictions I would now have. I need to be on a low salt diet, and began to research new tools and recipes, trying out a few new things. One of the biggest things I have learned is that although I can and will add new recipes to my collection of favorites, and can use vinegars, lime and lemon juice, and some available salt substitutes, I need to look at old recipes in a new way and adjust the amount of salt. I am also trying to use more of the list of fruit and vegetables that are the best ones for me to eat. Here is a good example.
When I got married in 1963, my mother gave me a new Better Homes and Gardens cookbook. As years went on I added many cookbooks to my collection, but I still go back to this one as I remember some of the first recipes I tried as a new wife, many of which became favorites. Cabbage is one of the top 15 in my preferred fruit and vegetable list. I use it often in salads, cabbage rolls, and soups, but this is the prettiest and tastiest cabbage dish you will ever add to your table. It is particularly nice served with pork tenderloin or pork chops.
Pennsylvania Red Cabbage and Apples
1 strip bacon, cooked until crisp, lifted to drain, leaving the fat in the skillet. (The original version called for 2 Tablespoons bacon drippings. In those years, we always saved bacon drippings for later use!
1 Tablespoon olive oil
6 cups shredded red cabbage
2 cups chopped unpared apple
1/3 cup brown sugar
1/3 cup apple cider vinegar
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon Mrs. Dash salt substitute
1/4 teaspoon black pepper
1/2 teaspoon caraway seed (optional)
Heat drippings and oil in iron skillet; add remaining ingredients. Stir and cover, stirring occasionally. Cook 15 minutes of longer if you want the cabbage to be more tender. Makes 6 servings.