I am getting so burnt out on my favorite recipes and need some new LF, high fiber ideas. I especially want to know how people are using cooked cabbage.


Thanks!

Slice, rinse, put in a microwave safe bowl with a lid and microwave it for a minute or so (depending on how much you cook). Easiest way to steam it. Eat it plain, or put either vinegar or worchestershire sauce on it.

Cut into small pieces, cook as above, and top it with a low sugar tomato and meat sauce. (In other words, use it as a substitute for pasta or as a lazy form of stuffed cabbage)

Roasted - chop it up with onions and peppers, toss with olive oil, put in a single layer in a roasting pan or cookie sheet in a 400 degree oven for ten minutes, stir, cook for 5 more minutes and it's ready to eat when it starts browning just a little bit.

Stir fried - alone or combined with other vegetables - toss it in a hot pan with a little olive oil and garlic, just until it's lost its rawness. Can season with ginger & soy sauce.

I love to stir fry cabbage just the way that WebRover does. There is a sticky thread at the top of the forum, 100 lb club Posts to remember!
that has a link to 101 Ways to Make Vegetables

There is also a thread that I love. I asked the question, What veggies do you eat? and got many great responses.

I have been exploring the wide world of vegetables and have loved the exploration!

I had stir fried cabbage today done in the pan I'd dry-fried a bacon chop. Yes, I know I say I don't eat processed meats much - but it's been a while, it's in the freezer and payday ain't til Tuesday!

I love cabbage and always keep a head of red cabbage on hand to add to my salads. Other things I do is make turkey reubens and coleslaws.

Here are some cabbage recipes that I make and think are yummy:

Turkey Reuben Sandwiches

1 tablespoons Dijon mustard
4 slices rye bread
2 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
4 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
2 Tab fat-free Thousand Island dressing
1 tablespoon canola oil, divided

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 2 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1/2 canola oil in a large nonstick skillet over medium-high heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

Backyard Coleslaw

2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 teaspoon sugar
½ teaspoon caraway seeds, crushed
Pinch of salt
Freshly ground pepper to taste
3 cups finely shredded Savoy cabbage (½ small-to-medium cabbage)
3 cups finely shredded red cabbage (¼ medium cabbage), rinsed
⅓ cup coarsely grated onion

Whisk oil, vinegar, sugar, caraway seeds, salt and pepper in a large bowl. Add Savoy cabbage, red cabbage and onion. Toss to coat. Serve within 2 hours.

Sweet Potato & Cabbage Slaw

1 tablespoons canola oil
1/2 tablespoon lime juice
1 teaspoons toasted sesame oil
1/8 teaspoon salt
1 1/2 cups coarsely grated peeled sweet potato (about 1 large)
1 1/2 cups thinly shredded napa or Savoy cabbage
2 scallions, trimmed and thinly sliced
1 teaspoon finely minced serrano or jalapeno pepper with seeds (optional)

Whisk canola oil, limejuice, sesame oil, and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately.

Spring Pea Pesto

Ingredients:
1 cup peas
2 tablespoons mint
2 tablespoons almonds (blanched and peeled)
2 tablespoons pecorino cheese (grated, or parmigiano)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
salt and pepper to taste

Directions:
1. Mix everything in a food processor or with a mortar and pestle.

i eat this on flatbreads for snack and on pasta as a side dish. it holds up under the heavier whole wheat pastas i love so much!

deeeeeeeee-lish and perfect for the peas coming into the market right now.

isolde

MMMmmm, Ms STILLCLOCK!!!
I'm definitely all over your recipe!!!
Kira