By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Wilted Red Cabbage

I can’t remember the name of my fourth grade teacher, my health insurance policy number or many of the things many people store in their memories. But, I can remember sitting in "the big house" (what I used to call my great grandparent’s home in Columbus, Ohio) and eating my Great Aunt Margaret’s wilted lettuce salad and fried rice.

We had stopped by for an afternoon visit, ended up staying for dinner, and Aunt Margaret whipped up the meal using what she had on hand: a head of iceberg, leftover ham and vegetables, some eggs and a tin of smoked oysters. It all tasted like heaven to me.

I’ve always craved the flavors of her wilted lettuce salad, and recently found myself with a head of red cabbage in the fridge. Aunt Margaret’s wilted lettuce became wilted red cabbage, the flavors taking me back to age nine when "the big house" seemed huge and brimmed with family love.

Wilted Red Cabbage is simple to prepare and is a wonderful way to add this healthful vegetable to your menus. The cabbage is delicious served alongside roasted pork or as a warm salad course.

  • 3 slices bacon
  • 1 head red cabbage, rinsed, dried and cut into thin slices
  • 3 tablespoons sugar
  • 3 tablespoons cider vinegar
  • Salt and pepper, to taste
Cook bacon until crisp in a large sauté pan or skillet. Remove bacon, chop coarsely and set aside. Pour out all but 1 tablespoon of the bacon drippings. Return pan and heat on medium-high. Add cabbage and sauté until slightly wilted, about 3 minutes, stirring often.

Add the sugar and vinegar and sauté 3 to 5 minutes more. Season to taste with salt and pepper.

Makes 4 to 6 servings.