Is green cabbage okay in phase 1? My coach says yes, the paper says no. I emailed to double check if it was allowed and she said yes it is low carb. When I looked up nutritional info on it, it doesn't appear to be low carb to me with 4 carbs per 1 cup serving.
Is green cabbage okay in phase 1? My coach says yes, the paper says no. I emailed to double check if it was allowed and she said yes it is low carb. When I looked up nutritional info on it, it doesn't appear to be low carb to me with 4 carbs per 1 cup serving.
Anyone?
About half of the carbohydrates in green cabbage are fiber, and fiber is a carbohydrate that humans cannot digest at all - therefore those carbs (and all the calories they contain) do not count.
This brings the carb count in a cup of chopped cabbage down to about 2-3g (depending on how finely you chop the cabbage, and therefore how much cabbage fits into the cup).
If you want to compare the carbohydrate count between vegetables, you have to compare net carbs (carb grams minus fiber grams) not total carbs, and volume isn't the best comparison (because one cup of lettuce isn't as filling as one cup of a denser vegetable - so comparing by weight makes more sense than comparing by loose-packed volume.
The point above about the actual volume for a cup is completely valid (size of chop and actual amount in a cup) and so if you can measure food in grams on a kitchen scale (can buy at most kitchen goods' stores), you could increase your accuracy (and possibly drive yourself crazy). However, here is a list of veggies and carb counts:
Red cabbage is also good. I have a great recipe that I use frequently especially now in winter when I need hot comforting meals. 1 head of red cabbage cut into small pieces, about 1-2 inches. 1-2 tsps of olive oil or coconut oil, 1/3 cup apple cider vinegar, 3-4 tbps water, 2-3 pkgs of stevia (depending on how much sweetness you prefer), salt, pepper and 1/4 tsp cloves. It all goes into a pot on the stove at low heat for a couple hours, stirring every 30-40 minutes. Add a little more water if it seems like it is too dry half way through. It isn't meant to be saucy but you don't want it to dry up and burn at the bottom.
I like it the first day I make it but it gets even better after sitting and reheating. So I make it on the weekend and have quick heat up meals for early in the work week.
That looks good too. If you look in the Finn Steven recipe thread found under the stickies, there is a recipe for Lemon roasted cabbage that is also really good. I ten to use Suey Choy for that recipe but green cabbage works too.
Green cabbage
Having Cabbage for St Patricks Day?
