Your tastebuds will dance a sweet and savory tango induced by the dynamic pairing of brown sugar and bacon – both wrapped in a blankety “zing” of vinegar and a sprinkling of caraway seed.
Indeed, cabbage has a bad rap. Why, the lips seem to curl at the very mention of its name! And while cabbage made a lot of appearances at depression era tables, there are some quite redeeming qualities of cabbage including protecting against stress, lowering the risk of diabetes and heart disease, and helping create a healthier complexion. I’m in!
the cabbage craze
Perhaps the biggest cabbage morale booster started in the 1970s. This was the golden era where the origins of the Cabbage Patch Kids kingdom was born. During this time I was preoccupied with skateboarding or patiently staring at the fruitless gems never born by my rock tumbler. Simultaneously a multi-billion dollar business was emerging thanks to the help of “Bunnybees” sprinkling magic dust on top of cabbages. Hey, don’t make fun of the messenger!
While your sweet and sour cabbage is chilling in the fridge you can enjoy the earliest Cabbage Patch Kids video I could locate (below) plus a video revealing the lesser-known story behind the pudgy dolls.
❤ Dressing tip: We didn’t notice the dressing turning clear per the instructions below; just make sure you don’t overcook it; in 3-4 minutes ours was done.
❤ This dish is best consumed the same day it’s made; the chopped cabbage will gradually lose its crisp the longer it sits.
❤ Love sweet and sour? Celebrate the flavorful ying and yang by clicking here for more of Mom’s recipes!
6 slices | bacon
3 tablespoons | bacon drippings, reserved from bacon (above)
2 tablespoons | white onion, chopped
½ cup | brown sugar, firmly packed
1 teaspoon | corn starch
1 teaspoon | salt
¼ cup | water
⅓ cup | vinegar
6 cups | red cabbage, shredded
1 teaspoon | caraway seeds
ii. what to do
1. Cook the bacon until crisp. Reserve 3 tablespoons of the bacon drippings in the skillet then drain the excess. Cool then crumble the bacon and set it aside while we prepare our dressing.
2. To the drippings add the onion, brown sugar, corn starch, salt, water, and the vinegar. Cook over medium heat, stirring constantly, until the mixture is thick and clear. Remove the dressing from heat and cool.
3. In a large bowl, combine the cabbage, caraway seeds. Add the crumbled bacon and the cooled dressing. Toss well and chill.
Yields 6 1-cup servings! I paired my cabbage with a nice home-grilled cheeseburger, which complimented the sweet and savory cabbage perfectly!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
And here are the videos I promised!
One of the best things about recovering Mom’s cookbook is that I’m able to discover new food journeys with ease. With literally hundreds of recipes to choose from, I didn’t experience them all growing up; in fact I only remember a few special handfuls.
When I stumbled across this unique potato salad recipe that packs a lotta punch compliments of avocado instead of hard boiled eggs, I knew I had to give it a whirl.
I can see why mom clipped this recipe ~ it has a super great taste!
This potato salad made its debute in my cucina on the 4th of July in 2011 and it has since visited many times!
3 cups | potatoes, cooked then cubed
1 cup | sour cream
½ teaspoon* | salt
½ teaspoon | seasoned pepper
½ teaspoon | caraway seed
to taste | lemon juice
bunch | parsley sprigs
3 | california avocados
¼ cup | chopped onions
8 slices | hickory-smoked bacon, crisped and crumbled
1 | large tomato
ii. what to do
1. Scrub then boil the potatoes in a medium-sized pot. Boil until tender, but not “mushy.” Set aside to cool.
2. Blend the sour cream with the salt, pepper, caraway seed and 1 tablespoon of the lemon juice.
3. Chop the parsley to yield ¼ cup; set aside.
4. Cut 2 of the avocados lengthwise into halves, removing the seed and skinning.
6. Arrange additional parsley sprigs on the top around the outer edge of the salad. Cover and chill.
7. To serve, prepare the remaining avocado by slicing lengthwise into halves. Remove the seed and skin and cut into slices. Slice the tomato crosswise then cut the slices in half.
8. Alternate the avocado and tomatoes on top of the potato salad and sprinkle with lemon juice.
9. Sprinkle remaining bacon on top of the potato salad and serve.
Foodie Tips ~
♥ While the original recipe calls for 1½ teaspoons of salt, I found this a bit too salty and suggest using just ½ teaspoon of salt. You can always add more salt later, should your taste buds beg for it.
♥ If you prefer, you can omit the ring of parsley used for presentation … and you can dice and scatter the tomatoes and avocado that sit atop the salad.