Can I have cabbage (slaw mix no carrots) on Phase 1? If so, any ideas for a dressing? Cabbage is high in fiber so I am thinking if it is legal this would be a great way to add in the veggies.

Thanks in advance.

Yes, you can have cabbage. I buy the preshredded coleslaw. There's a tiny bit of carrot in it, but it's negligible.
I also use it for "stir fries" as a replacement for rice. I heap it with a lot of sauteed veggies.
There are some dressing recipes here: http://www.3fatchicks.com/forum/show...98&postcount=1
and I'm sure the ladies here will have some other suggestions.

Beachgal posted an unusual chicken and blue cheese slaw that sounded heavenly and I'm going to try

http://www.3fatchicks.com/forum/showthread.php?t=58456

I even made a soup with it this weekend since I didn't have much in the house after getting back from vacation. I took about a half a cabbage and coursely cut it up. I added it to several cups of chicken broth and a bunch of sliced green onions. I also added some herbs like Italian Seasoning. Simmered just a bit until the cabbage was tender but not overcooked and then I tossed in a leftover pork chop that I had in the freezer (chopped into pieces). I normally would have added mushrooms too it if I had had them.

I think the Germans eat shredded red cabbage with a vinegar dressing. I can't remember if it's a hot dish or a cold one, though. I'm sure if you searched around a little, you could find some vinegar-based slaw dressings. I found a few to get you started - see if any of these interest you:
http://www.cooksrecipes.com/salad/qu...aw_recipe.html
http://www.hugs.org/Cold_Slaw.shtml
http://www.low-carb-recipes.ws/Red_Slaw.html

I prefer Napa, which I use in stir-fries, in salads, as a bed/garnish for Asian foods, in soups, and so on. It has a lovely, light taste. The ones at regular groceries are often pretty pathetic, so I usually buy it at an Asian grocery (tons of those around here).

My favorite way to eat the cabbage that is shredded is with a small amt. of sesame oil (you can vary the amt. based on the amt of fat you have had) and balsamic vinegar! I sometimes add some cherry tomatoes cut in 1/2 and sometimes some onion that I chopped up!!
Yumm!!!

Oooh, that chicken and blue cheese slaw is divine, Suzanne! It's a Cooking Light recipe, of course; those folks are so darn creative!

I have a great slaw recipe that is asian oriented...it has sesame oil, rice vinegar, and green onions and such. Very good. You can also make sweet and sour red cabbage using splenda and red wine when you're in Phase 2 (because of the wine).

Cabbage is a great antioxidant, cruciferous veggie and nutritional powerhouse. Go for it, girl! Oh, and one of the Beachies mentioned that she used the Overnight Slaw (recipe in the SBD main book, I think) to curb her sweet tooth in the mornings. Slaw for breakfast? Why not!