Cooking Sweet & Sour Red Cabbage- Candy to the Memory and the Senses

Red cabbage is one of those things that occurs in nature and is absolutely breathtaking when you slice it open. The sheer fact that nature can create such a color, pattern and contrast just blows my mind sometimes. I had a memory from when I was a child of red cabbage. Instantly, I was flooded with thoughts, times and occasions that it was served. I began to ask friends and family members if they remember eating red cabbage and everyone seems to agree that they had it when they were younger but do not have many occasions to eat it now. I could remember it's sweetness the most and decided that I was going to cook it for my children to pass on the memory and tradition.

As I began to chop the cabbage, I remembered the texture and more memories started coming back to me but I was still in awe of it's natural beauty. I really love it when food brings back strong, great memories from the past.

When the cabbage was all chopped up, it looked almost like a monochromatic, floral bouquet.

Instantly when I put the cabbage onto the stove and it started cooking, I experienced the smell and that completed the walk down memory lane for me. Red cabbage has such a distinct smell that you really are transformed back in time.

I would highly recommend giving it a try. I call this "food therapy" and it really works. The bonus is that it is much cheaper than retail therapy. Oh yes, I almost forgot, here is the recipe:

1 head of red cabbage, shredded or diced
2 sour apples, peeled and cut into cubes
4 slices bacon, ham or canadian bacon
4 tbsp. brown sugar
2 tbsp. vinegar
salt and pepper to taste.

Fry the bacon (ham or canadian bacon) in the skillet until brown and lave the fat and bacon in the skillet. Add the rest of the ingredients. Cover tightly and get the cabbage mixture very hot, then turn down the heat and let it cook slowly until tender (at least 1 hour). This dish may be fixed ahead of time and reheated. Some people call this sweet and sour, red cabbage. I don't think it is sour at all, just extra tasty.