German Red Cabbage and Apples

We celebrated Independence Day this year as a weekend full of festivities. Some of us live in different states and we often try to connect over this holiday. So a one-day celebration often turns into several. Enough time to plan campouts, picnics, volleyball, croquet, boating, fishing ... and in recent years, Civil War reenactments. Something my son plans and looks forward to all year long.

My mom and I love to wander through the civil war camps, both Confederate and Union, nodding and observing life in 1863. We especially love to watch fashion ... and cooking. It is absolutely amazing how these women turn their campsites into a home away from home; furniture, quilts, rugs ... even freshly cut flowers and lace tablecloths. I'm a dedicated fan and love to question these hard-working and dedicated women, gleaning hints and advice.

This year, a particular dish caught my eye as we meandered during the noon meal through the camps. A young mother (dressed of course in 1863 garb) was preparing a delightful and healthful dish on her full-size wood stove of cabbage and apples. Dutch, she said, while quickly stirring the pot. The aroma wafting through her campsite was mouth watering.

I'm home just 24 hours and I'm already copying this sweet yet tangy dish with a version of my own. I'm calling it "German" Red Cabbage and Apples because I've discovered it has German Pennsylvania roots ... and I have German heritage, smile.


German Red Cabbage and Apples

2 teaspoons olive oil
1 tablespoon butter
1/2 walla walla or sweet onion, chopped
1 small red cabbage, thinly sliced
2 apples, peeled, cored and chopped
1/4 cup cider vinegar
1/2 cup brown sugar
1 teaspoon salt

Saute onion in olive oil and butter over medium heat until translucent. All sliced cabbage, vinegar, brown sugar, salt and then the apples.

After stirring ingredients together, cover and reduce heat. Stir occasionally. Simmer for about 35 minutes or until cabbage is soft.

Nasturtiums: Vintage Yet Decidedly Modern

I discovered a new garden love this year ... by accident, actually.

I have some railing containers that line the walkway to my front door. Every year, it seems, I try something new but often revert to the tried and true.

This year I happened across some nasturtium seedlings early in the spring. I planted one in each of my three containers. Just one ... I thought ... would make a nice accent. Little did I know.

A couple of months later, my seedlings had taken over their containers, producing large green leaves, trailing vines with spectacularly colored orange, red, and yellow flowers. A peppery, summery scent greets me every time I walk through my front door.

I am a new and dedicated fan.

To add to their allure, nasturtiums have many virtues; both aesthetic and medicinal as well as a fascinating history, practical garden usage, and epicurean delight.

Nasturtiums were originally discovered in South America by conquistadors who also were captivated by these brightly colored plants, bringing them back to Spain in the 1500's. The conquistadors found that the Indians of Peru used the nasturtium leaves as a tea to treat coughs, colds and the flu, as well as menstrual and respiratory difficulties.

Nasturtiums are high in vitamin C and act as a natural antibiotic. They are used topically as a poultice for minor cuts and scratches. They were a favorite among early English herbalists and known as "Indian cress."

Once these tantalizing plants were introduced into European gardens, they became a mainstay. Monet, like myself, discovered he was rather fond of them and planted them in the border of the pathway that led to the front door of his home in Giverny.

Later, during World War Two, dried ground nasturtium seeds were used as a substitute for black pepper, which was unattainable. Both nasturtium flowers and leaves are edible if grown organically and without chemicals. They give a peppery punch, similar to watercress, in salads and pasta dishes, and the flowers add a hit of color and flavor.

Nasturtiums are also considered widely useful companion plants. They repel a great many cucurbit pests, like squash bugs, cucumber beetles, and several caterpillars and protect garden plants like broccoli and cauliflower.

And ... one more mention in their favor. Nasturtiums re-seed through their roots and can survive underground when air temperature reach 5 degrees F. They prefer direct to slightly indirect sunlight. I must say, however, mine are prolifically growing in nearly all indirect light. I am looking forward to their return in years to come. But perhaps next year, I may find a larger and showier location in which they may showcase their glory.