Cabbage Recipes
Eat the cruciferous vegetables. They are among the healthiest choices. There has been a considerable amount of research on the cancer-fighting capabilities of these vegetables. They are full of many of the vitamins we need every day and they are loaded with antioxidants. That of course is great, even better, these vegetables are some of the lowest-calorie foods available.
Cabbage: Wrap the cabbage in a plastic bag and keep it in the coldest part of the refrigerator. Cabbage will last for at least a week, however it is always best to use vegetables as soon as possible. In storage you may notice that the outer leaves will not hold up so you may need to discard those before preparation. Wash just before preparing. Pull apart the leaves. Place in a cold water bath for 10 minutes. Gently remove the leaves and any dirt or grit will stay at the bottom of the pan.
A simple preparation:
Steam or blanch the leaves just until wilted. Fill with rice and leftover vegetables, beans, roll. Prepare a baking dish with a cup or more of your favorite tomato sauce. Plce the vegetable rolls on top, Drizzle the rolls with more sauce and sprinkle with a little parmesan cheese and and bake in a 350 oven until the sauce bubbles.
For those that eat meat, stuff with your favorite meatloaf /meatball mixture and then follow the same directions. It will take up to an hour for the meat to fully cook inside the cabbage.
CABBAGE SALAD
1 head green cabbage, shredded
1/4 to 1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, minced
Salt and freshly ground pepper to taste
1/4 bunch fresh mint, minced
1 fresh jalapeno pepper, minced (optional)
1 tomato, quartered (garnish; optional)
Place the cabbage in a large bowl. In a small bowl combine the olive oil, lemon juice, garlic, and salt and pepper. Whisk with a fork until combined. (Add more or less olive oil according to your taste.) Add the dressing to the cabbage and toss well. Add the mint and jalapeno if using and toss again. Place the tomatoes on top of the salad if using. Serve immediately.
This salad is best served the day it is prepared
From: Food.com
For those of you who are juicing:
Cabbage Kale Juice Blast Recipe:
1/4 cabbage head
2-3 large leaves kale
1-2 tender leafy green
2 celery ribs
1 small cucumbers
1 small bunch of parsley
1/2 jalepeño pepper ( for a spice kick)
1-2 sweet apples
Push vegetables through the juicer, serve. Save the pulp for the stock pot!
Adapted from pure juicing
Pancetta or Bacon with Bok Choy
serves 4
4 slices bacon, chopped
2 pounds bok choy
chopped 1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic Salt to taste
ry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender. Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. NOTE: you may need to cook longer depending on the size and age of the bok choy…check texture! Stir in the bacon, and season with salt. Serve piping hot!
Adapted from www.allrecipes.com
