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!
I knew I was in for a treat when my Cousin Jennifer almost came unglued when I told her Cousin Julie gave me this slaw recipe.
This broccoli slaw can last for a few days in the fridge, if it lasts that long!
Foodie Tips ~
♥ The dressing for this is really good. On the next “go” of this dish I will find a way to double the dressing.
♥ This slaw is super flexible. You can eat it solo, try it on lettuce wraps or inside spring roll wrappers.
½ cup | sugar
¼ cup | vegetable oil
¼ cup | red wine vinegar
2 packages | seasoning mix (from the ramen noodles)
2 3 ounce packages | oriental ramen noodles
16 ounce package | broccoli slaw or red cabbage (go for the slaw)
½ to 1 cup | shelled sunflower seeds
1 cup | slivered almonds
optional | lettuce cups or spring roll wrappers (if serving slaw inside a wrapper)
ii. what to do
1. Simmer the dressing ingredients over low heat to dissolve the sugar. Do not boil!
2. In a mixing bowl break up the ramen noodles into bite-sized pieces. Note: remove the seasoning packet before breaking them inside their package.
3. Pour the dressing over the noodles and let rest for 15-30 minutes to soften them slightly.
4. Add the remaining ingredients and mix thoroughly. Chill. (Best if you chill overnight).
5. Add almonds to the slaw last (it keeps them crunchy) and enjoy your finished creation as a side-kick or main dish.