Baked Red Cabbage with Apples

I know, I know. I made this grand announcement last week that I was going on a squash filled journey and promised you new and exciting squash recipes – I bet you were hoping for more fun facts too. So what do I do? I go and post a recipe about cabbage. Cabbage isn’t even one of my favorite vegetables. I am often drawn to the cabbage because of its pretty purple leaves, and I love a nice crunchy coleslaw with a tangy vinaigrette, but more often than not I am not sure what to do with this large vegetable that looks oddly like a brain when you slice it open.

So when I plucked this singular, perfectly formed head of cabbage out of my garden (yes, we grew just one cabbage this year) I knew I wanted to make something different, and I knew just where to turn for an exceptional recipe. I am lucky enough to own a copy of an amazing book by James Peterson aptly called, Vegetables. It is an amazing resource for all things veggie and the place where I often turn when I am looking for a simple recipe that highlights a particular vegetable, or just some basic information on how best to prepare a vegetable. I knew this recipe was the one as soon as soon as I saw it because it included apples. I’ve always been a sucker for the combo of tangy cabbage with sweet apples and this recipe had one even more irresistible ingredient…bacon. Okay, I know bacon is NOT a part of healthy cooking and for the most part we are a turkey bacon kind of household, but in this recipe a few slices of thick-cut maple smoked bacon is just what the doctor ordered (ha ha). I did make some adjustments to the amount of bacon in this dish though. The original recipe was called “Baked Cabbage with Apples and Bacon” and the addition of bacon in the title gives you a hint to how much bacon was called for- an entire half pound! I just couldn’t do it, delicious or not, I want to live long enough to enjoy more bacony meals so I cut the amount down by more than half. My version includes just 6 slices of bacon, and with eight servings in the entire dish that’s less than one piece per serving. Enough to add that yummy flavor without so much of the guilt.

Print Recipe

Healthy Apple Banana Muffins

Its October and autumn has officially arrived. Around here that means hillsides dotted with deep gold and brilliant red foliage, eager tourists crowding the roads, restaurants, and hiking trails, pumpkin and harvest festivals in every town, fresh apple cider and cider donuts, farm stands stocked with mounds of squash in every variety, shape and color…I could go on and on. This is New England after all and we do love the autumnal time of year.While I profess to enjoy all the things autumn has to offer, by far my favorite thing about this time of year is cooking and baking.

Don’t get me wrong, I love both these activities at any time of the year, but there is something special about cooking in the fall that I can’t quite put my finger on. Maybe it’s the smell of freshly baked apple pie wafting throughout the house, or the comfort of making butternut squash mac and cheese on a dark and dreary October afternoon. Perhaps its because for me fall signals a general slow down of life; a time when I do far less digging in the garden and far more creating in the kitchen. One thing I am sure of is that my love of autumn cooking is inspired in huge part by the seasonal produce that is abundant this time of year. Fall greens and root vegetables, garlic, squash, pumpkins, and pears, I love them all. But in my opinion it is the apple, with its bright red skin and crisp yet juicy inside that is the king of fall produce. 

Malus Pumila, better known as the common apple is possibly the most widely grown and consumed fruit in the world. There are thousands of varieties boosting different sizes, colors, and flavors. The humble apple is the inspiration for countless dishes that are savory, sweet, spicy, and everything in between. In addition to its beautiful shape and subtle yet sweet flavor, it is the versatility of the apple that draws me to it the most. The ease with which it is inserts itself into a spicy curry stew, melds perfectly into a balsamic glaze over roast pork, or pairs seamlessly with cinnamon and pie crust is at the same time inspiring and overwhelming. Faced with an overflowing tote of recently picked apple I am almost at a loss as to what to create first. Almost. Luckily I quickly recover my senses and decide to start with a basic muffin.
I make muffins at all times of the year using countless combinations of ingredients and  because of my love for muffins I have been on the quest to create a healthy muffin that I can consume everyday without guilt. I used to be of the opinion that the best muffins are the huge ones you find in the local bakery. You know the kind I am talking about. Big enough that you could share if you really wanted to, decadently moist inside with a crispy,crumbly topping that spills over the edge. This is my kind of muffin. Unfortunately, eating these muffins is simply not a sustainable practice. I recently read somewhere that many muffins contain more sugar that most cakes, and as much fat as some fast food breakfast items- yikes! There has to be a better way. A way to have your muffin and eat it to. Over the past few weeks I have been working on a healthy version of the muffin. One that is not loaded with butter and sugar, yet still retains that moist texture and sweet muffiny flavor that I crave. I went through many versions of this muffin. I  experimented with plain yogurt, apple sauce, small amounts of canola oil, honey as a sugar substitute and other countless failed attempts. Finally I came to the conclusion that the key to moist, yet healthy, muffin is the addition of a banana mixed with milk, a small(er) amount of butter, and a combo of several flours and wheat germ. I will not proclaim that this is a true rival for the legendary bakery muffin, but it comes close. It is a sensible size, lacks a sugary topping and doesn’t have that extra soft texture that can only come from pure white flour. However, this recipe contains almost half the amount of butter than a traditional muffin, at least a 1/4 cup less sugar, and a whole lot less guilt. Muffins lovers rejoice! Now you really can have your muffin and eat it too.

Print Recipe