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When I prepare soul food, I am in the zone Cooking soul food takes me back in time to a place in my childhood where I was safe, happy, and full of wonder. Certain dishes still feel like my mother's hug, sweet seasonings smell like the "I Love You" my father would blow to me from across the kitchen. The core of soul food is the amount creativity used in transforming "scraps" or remnants of finer cuts of meat and other foods into mouth watering main courses and side dishes. The base of many soul food dishes are laden with pork, butter, and sugar (old time pantry staples) and although I prefer the aforementioned base ingredients sometimes my body is asking for a healthier alternative! In an effort to become more health conscious I found that some substitutions are equally delicious and deliver the same amount of love and understanding in every spoonful as their butter rich counterparts.

Below is 1 family recipe done in 2 ways: (1) Home Style (original) and (2) Healthy this recipe offers both substitution and techniques to give the reader an idea on how to prepare true soul food.

*Scroll down to list of substitutes and suggestions for healthier soul food preparation*

(1) Daisy's Steam Fried White Cabbage

1 large head of green cabbage

lb of salt pork (fatback)

Tbsp of distilled white vinegar *(2Tbsp to suit your taste)

Salt, pepper to taste

Tsp. white granulated sugar

Remove outer leaves of cabbage. Discard.

Holding cabbage by stem quarter cabbage head (cut in 4)

*Do Not include core of cabbage (yellow/white center) in mixture (it has a bitter taste).

Continue to cut each quarter lengthwise in large strips.

Rinse cabbage in colander under cold running water. Set aside.

Score the fatback piece (cut deep just to the skin side) in fours careful not to cut through

In a large stockpot, cover fatback (fatty side down) with water about an inch or more.

Set heat to medium high and cover. Let cook at this heat checking occasionally. Try not to remove lid too often.

When fatback is near done, it will sing in the pot! Seriously, it will make a popping noise, which means the liquid (which will be a nice opaque white) is near gone and the fat itself is now frying. Remove from heat.

Test for doneness by piercing with a fork. If the fork goes right through the meat, your pork is ready.

Remove fork tender pork from pot and set aside.

Return heat to medium.

Take the sliced cabbage and place handful at a time into pot. Continue until all cabbage is in pot. Stir.

Season cabbage with salt, pepper, vinegar,

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