Spicy Cabbage with Bacon and Apple

I like many autumnal fruits and vegetables,  but cabbage was never really one of them – unless it was slathered in cole slaw dressing. I don’t know if it was the smell of it cooking or the fact that I associated cooked cabbage with sauerkraut (something I disliked as a kid), but I was never a big fan. Of course, tastes change when you grow up, and things you once loved as a kid (bologna, for example) are no longer appealing, while foods you disliked often get a second chance.

I recently made a tasty cabbage side dish using leftovers from another recipe,  and decided to give it another go with a few modifications this time around.

Spicy Cabbage with Bacon and Apple



  • 1 Tbsp vegetable oil
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 slices turkey bacon, chopped
  • 1/2 cup apple, chopped
  • 1 small head of cabbage, cored and cut into strips
  • 2 cups chicken broth
  • 1/2 tsp red pepper flakes
  • freshly ground pepper and sea salt


  1. Heat vegetable oil in a large sauce pan over medium heat. Add onion, garlic, and bacon, and cook for 5-7 minutes.
  2. Add chopped apple and cook for 1-2 minutes longer.
  3. Add cabbage, chicken broth, red pepper flakes, salt, and pepper. Bring to a boil.
  4. Reduce heat, cover, and simmer for about 15 minutes, or until cabbage is as tender as you prefer. I like to remove the cover for the last few minutes to let some of the liquid boil off.

Source: Adapted from Divas Can Cook.


Mulligatawny Soup

Well, it’s officially fall (almost winter!) here in Minnesota. The last few days have been chilly and rainy, and we’ve even had a few snowflakes fall. While I’m not a fan of the weather, it is great for making and eating soup. You can stay inside prepping ingredients and cooking all day and then enjoy the end product – tasty and warm – in the coziness of your home.

I looked through the few cookbooks I own many times this week, trying to find a recipe that not only sounded good but that used mostly ingredients I had on hand (grocery shopping in cold, rainy weather is no fun). I decided to try the recipe below because it sounded super easy and served as an opportunity to try my hand at making another Indian dish.

Mulligatawny Soup

Mulligatawny Soup  2


  • 3 Tbsp vegetable oil
  • 2 medium yellow onions, chopped
  • 4 large garlic cloves, finely chopped
  • 2 Tbsp finely chopped fresh ginger
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 1 1/2 cups masoor dal (aka pink lentils)
  • 9 cups reduced sodium chicken broth
  • 1 Tbsp plus one tsp lemon juice
  • 2 Tbsp finely chopped cilantro leaves


  1. In a large saucepan, heat 2 tablespoons vegetable oil over high heat. Add the onions and cook, stirring continuously, until well browned.
  2. Add the garlic and ginger and cook until fragrant.
  3. Add the remaining oil and the ground coriander, cumin, tumeric, paprika, and cayenne. Cook for about one minute.
  4. Add the dal and the chicken broth and bring to a boil. Lower the heat and let simmer for 25 to 30 minutes, until the dal has reached a consistency that you like.
  5. Stir in the lemon juice and the cilantro, and season to taste with salt and freshly ground pepper.

This is a great soup to warm you up and help clear the sinuses.

Source: Adapted from It’s All American Food by David Rosengarten

Apple Butter Fruit Cake with Streusel Topping

I LOVE autumn! It is by far my favorite season, for a number of reasons – the seasonal food is great, the crisp air is awesome for breathing and bonfires, and both my birthday and Thanksgiving (a time to be thankful, see family, AND eat yummy food!) are during autumn.

I enjoy going to orchards and picking my own apples, and I love buying locally made goodies like fruit butters. This recipe, with its blend of apple butter and spices, reminds me of autumn, particularly when it’s baking and spreading it’s delicious smell throughout the house.

Apple Butter Fruit Cake with Streusel Topping

Apple Butter Cake 2



  • 1/8 cup chopped walnuts
  • 1/8 cup chopped pecans
  • 3 Tbsp all-purpose flour
  • 3 Tbsp packed light brown sugar
  • 2 Tbsp vegetable oil
  • 1/2 tsp cinnamon


  • 2 cups minus two Tbsp white whole wheat flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp ground cloves
  • 3 large eggs
  • 1 cup lightly packed brown sugar
  • 1 cup apple butter
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup dried apricots, finely chopped
  • 1/2 cup raisins (golden and/or regular)


  1. Preheat oven to 350° F. Line an 8-inch square baking pan with tin foil and spray the foil with nonstick spray.
  2. To make topping, mix together topping ingredients in small bowl. Set aside.
  3. To make cake, whisk together flour, baking powder, cinnamon, baking soda, and cloves in medium bowl.
  4. In a separate large bowl, beat eggs with electric mixer until they thicken a bit. Gradually add the brown sugar to the eggs, beating until the mixture is light and fluffy.
  5. Reduce the mixer speed to low setting and mix in apple butter, oil, and vanilla. Add flour mixture and beat until just blended. Stir in the apricots and raisins.
  6. Pour the batter into the foil-lined pan, and sprinkle topping over the top. Bake for 35 to 40 minutes.
  7. Remove from oven and allow to cool before serving.

This cake is sweet enough to be dessert, but healthy enough to be on the breakfast menu. I would definitely make more topping next time, and probably throw in some chopped dried apples instead of the raisins.

UPDATE: I made this cake again for a work breakfast. I made more streusel topping and threw in some fresh chopped apple instead of the raisins…even better than before!

Source: Adapted from Weight Watchers Momentum Healthy Cooking Basics