cabbage
tradingfoods
Posts: 64 Member
hi i was wondering if any one had any good cabbage recipes. i seem to loose the most if i eat dishes that has lots of cabbage in them. i know about cabbage rolls and cabbage lasagna and cabbage soup. was just wondering if any one has any other suggestions. thanks have a great day.
ls
ls
0
Replies
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I LIKE TO COOK 4OZ GROUND CHICKEN BREAST .. ADD 3 TBSP PACE SALSA.. HEAT UP 2 CORN TORTILLAS IN A NONSTICK SKILLET.. FILL WITH THE GROUND CHICKEN.. LOTS OF CABBAGE.. (OR THE DOLE COLESLAW MIX) CILANTRO. AN UNSWEETENED PLAIN GREEK YOGURT... REALLY GOOD AND ONLY 340 CALS FOR 2 BIG AND FILLING CHICKEN TACOS..0
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ANOTHER WAY I LIKE TO DO IT IS IN STIR FRY.. I BROWN CHICKEN BREAST CHUNKS IN NON STICK SKILLET WITH COOKING SPRAY AND LIQUID AMINOS.. OR SOY SAUCE.. ADD A BUNCH OF CABBAGE AND ANY OTHER VEGGIES YOU LIKE.. BROCCOLI.. CELERY.. SUGAR SNAP PEAS.. WATER CHESTNUSTS.. REALLY YUMMY.. AND YOU CAN MAKE IT REALLY HEALTHY AND FULL OF VEGGES...0
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ALSO I MADE A BIG POT OF A VEGGIE OR MINESTRONE TYPE SOUP.. TONS AND TONS OF VEGGIES IN IT.. SOME OF THE INCUDED WERE PUMPKIN.. V8 JUICE AND LOTS OF CABBAGE... THE CABBAGE ACTUALLY DISSOLVED AND NO ONE KNEW IT WAS THERE.. BUT YOU STILL GET ALL THE NUTRIENTS FROM IT...0
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great ideals thanks abunchALSO I MADE A BIG POT OF A VEGGIE OR MINESTRONE TYPE SOUP.. TONS AND TONS OF VEGGIES IN IT.. SOME OF THE INCUDED WERE PUMPKIN.. V8 JUICE AND LOTS OF CABBAGE... THE CABBAGE ACTUALLY DISSOLVED AND NO ONE KNEW IT WAS THERE.. BUT YOU STILL GET ALL THE NUTRIENTS FROM IT...0 -
wow this sounds really good !!! thanksI LIKE TO COOK 4OZ GROUND CHICKEN BREAST .. ADD 3 TBSP PACE SALSA.. HEAT UP 2 CORN TORTILLAS IN A NONSTICK SKILLET.. FILL WITH THE GROUND CHICKEN.. LOTS OF CABBAGE.. (OR THE DOLE COLESLAW MIX) CILANTRO. AN UNSWEETENED PLAIN GREEK YOGURT... REALLY GOOD AND ONLY 340 CALS FOR 2 BIG AND FILLING CHICKEN TACOS..0 -
I just joined this group! I am liking it already.
This is one of my favorites with cabbage it was originally a Rachel Ray recipe but I have changed it to my liking.
Teriyaki Chicken
Ingredients
Chicken Breast
Teriyaki sauce
1 bag of coleslaw mix minus the dressing. ( Cabbage shrinks when cooked, if you have a large family add more)
1 bunch of Scallions trimmed.
1 cup of snow peas or anyother fresh peas in the pod.
1/4 cup honey
3 tbs cider vinegar
1 tbs olive oil
Place Teriyaki Sauce in a Ziploc bag add chicken and shake to coat.
Cook the chicken in your normal way. I usually broil in the oven for 5 minutes on each side. You can fry
it or grill it.
Mix the Vinegar and honey together in a small bowl.
Heat a skillet to medium heat, add olive oil.
When olive oil is warming up add coleslaw, scallions and peas.
Cook stirring constantly about 4 minutes. Then add the vinegar and honey mixture
to the pan and toss to coat.
Remove slaw from heat, serve with chicken on top of the slaw and a pineapple ring to top it off.
I sometimes add the pineapple to the slaw pan to heat it up.
Teriyaki Sauce ( to cut down on the salt I will usually half ketchup and Teriyaki Sauce to make 1/3 of a cup for 4 chicken breast, That would make the chicken 170 calories.
We eat this recipe at least once a month it is low in fat and high in fiber.0 -
I just joined this group! I am liking it already.
This is one of my favorites with cabbage it was originally a Rachel Ray recipe but I have changed it to my liking.
Teriyaki Chicken
Ingredients
Chicken Breast
Teriyaki sauce
1 bag of coleslaw mix minus the dressing. ( Cabbage shrinks when cooked, if you have a large family add more)
1 bunch of Scallions trimmed.
1 cup of snow peas or anyother fresh peas in the pod.
1/4 cup honey
3 tbs cider vinegar
1 tbs olive oil
Place Teriyaki Sauce in a Ziploc bag add chicken and shake to coat.
Cook the chicken in your normal way. I usually broil in the oven for 5 minutes on each side. You can fry
it or grill it.
Mix the Vinegar and honey together in a small bowl.
Heat a skillet to medium heat, add olive oil.
When olive oil is warming up add coleslaw, scallions and peas.
Cook stirring constantly about 4 minutes. Then add the vinegar and honey mixture
to the pan and toss to coat.
Remove slaw from heat, serve with chicken on top of the slaw and a pineapple ring to top it off.
I sometimes add the pineapple to the slaw pan to heat it up.
Teriyaki Sauce ( to cut down on the salt I will usually half ketchup and Teriyaki Sauce to make 1/3 of a cup for 4 chicken breast, That would make the chicken 170 calories.
We eat this recipe at least once a month it is low in fat and high in fiber.
Sounds great! I will have to try it next week!0 -
Bigos (Polish Hunter’s Stew)
1 large onion, chopped.
½ head of white cabbage, finely shredded.
1large jar of sauerkraut with carrot, drained.
Finely chopped/cubed smoked cured pork loin (sopocka), kielbasa (krakowska, podwawelska garlic sausage etc.) venison or whatever left over meats or cold cuts, or smoked sausage you have – preferably two types of meat goes in (obviously, when you are counting calories you don’t want to add too much meat. Just a little smoked meat will add a lot of flavour).
1 generous tablespoon tomato paste.
A small handful of prunes (ready to eat, not dried), chopped.
A handful of dried forest mushrooms (or porcini) reconstituted in 1 cup of boiling water.
1 teaspoon caraway seeds
bay leaf
salt
pepper
Add chopped onion, shredded cabbage and meat to a large heavy base saucepan or pot. Fry gently for a few minutes and then add the rest of the ingredients including the liquid from the mushrooms (but not the little bits left in the end of the cup), and about ¼ or ½ a cup of water. It shouldn’t be dry nor should it be too soupy. If you prefer a sourer taste then you can reserve some sour water from the sauerkraut and add this instead. Put the lid onto the saucepan and simmer gently for 1 or 2 hours.
Bigos is the national dish of Poland and there hundreds if not thousands of recipes –you can add juniper berries, pepper corns, grated green apple, whatever you like. Its takes better with time, after 3 days it’s delicious!0 -
thanks so much this sounds really good !!!Bigos (Polish Hunter’s Stew)
1 large onion, chopped.
½ head of white cabbage, finely shredded.
1large jar of sauerkraut with carrot, drained.
Finely chopped/cubed smoked cured pork loin (sopocka), kielbasa (krakowska, podwawelska garlic sausage etc.) venison or whatever left over meats or cold cuts, or smoked sausage you have – preferably two types of meat goes in (obviously, when you are counting calories you don’t want to add too much meat. Just a little smoked meat will add a lot of flavour).
1 generous tablespoon tomato paste.
A small handful of prunes (ready to eat, not dried), chopped.
A handful of dried forest mushrooms (or porcini) reconstituted in 1 cup of boiling water.
1 teaspoon caraway seeds
bay leaf
salt
pepper
Add chopped onion, shredded cabbage and meat to a large heavy base saucepan or pot. Fry gently for a few minutes and then add the rest of the ingredients including the liquid from the mushrooms (but not the little bits left in the end of the cup), and about ¼ or ½ a cup of water. It shouldn’t be dry nor should it be too soupy. If you prefer a sourer taste then you can reserve some sour water from the sauerkraut and add this instead. Put the lid onto the saucepan and simmer gently for 1 or 2 hours.
Bigos is the national dish of Poland and there hundreds if not thousands of recipes –you can add juniper berries, pepper corns, grated green apple, whatever you like. Its takes better with time, after 3 days it’s delicious!0 -
I use cabbage and spinach in all my stir-frys....at the end of cooking a drizzle soy sauce and 1 Tablespoon of sesame oil.
I also make a cabbage soup with Kielbasa sausage, potatoes (boiled separate and drained), garlic, salt and pepper. Cabbage is also gr8 in fish tacos.
San
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I just put cabbage in pan spray with Pam spray and fry..0
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ANOTHER WAY I LIKE TO DO IT IS IN STIR FRY.. I BROWN CHICKEN BREAST CHUNKS IN NON STICK SKILLET WITH COOKING SPRAY AND LIQUID AMINOS.. OR SOY SAUCE.. ADD A BUNCH OF CABBAGE AND ANY OTHER VEGGIES YOU LIKE.. BROCCOLI.. CELERY.. SUGAR SNAP PEAS.. WATER CHESTNUSTS.. REALLY YUMMY.. AND YOU CAN MAKE IT REALLY HEALTHY AND FULL OF VEGGES...
This ^^^^^
Thanks for posting this recipe I love cabbage recipes and stir fry veggies the best of both in a recipe.0 -
Bumping this thread....the recipes sound delish!!0
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I love cabbage!! Here's my recipe it's a cold salad............ Chop cabbage up fine, add in chopped or sliced cucumbers, tomatoes, red onion, chopped cilantro or green apple , left over cold chicken breast mix it all up and add your favorite low-cal dressing or keep it simple with apple cider vinegar
I love it, it's very feeling and the raw cabbage is great roughage if you know what I mean 0 -
I love coleslaw so I make my own with shredded/sliced cabbages, fat-free mayo or salad dressing, a splash of vinegar, onion powder, salt, pepper and some sugar substitute. Yummmmmmy!!!0
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Cabbage for breakfast!
I too am a big cabbage eater.
Something simple and delicious
take a small half of a cabbage head and chop about 2 cups of cabbage then place into a sauce pan with LIGHT oil just to keep from sticking
semi stir fry it then either scrabble 2 eggs or I like mine over medium
place cabbage in a bowl (this feeds 2 btw)
place eggs on top and for a spice it up
add salsa and sour cream
or even guacamole
I make this for my 8 year old son and myself and he usually wants 2 bowls 0 -
Hi! I make a good cole slaw salad. I use 1 lb bag of shredded cabbage/carrots, I mix together 1/2 C f fr mayo and 1/2 C f fr cool whip for the dressing, add 1 can of drained mandarin oranges, - stir all together in bowl and sprinkle 1/8 C of sunflower seeds over the top. When I first heard of this - I turned up my nose - but - I now take it to most pot lucks and it is always gone. My family will eat it also!! It is quick and easy to make!!0
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I like it raw as a salad - mix white and red cabbage finely chopped/shredded, and dress with olive oil, white wine vinegar, salt and pepper. Great with chicken!0
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BEST EVER
"MAKE AHEAD & TAKE TO WORK PARTY" SALAD:
( i wasn't going to post this, cuz it does call for sugar, but you can cut that amt down, or even try fake sugar)
http://www.kraftrecipes.com/community/recipe-exchange/userrecipedisplay.aspx?user_recipe_id=253791&group_id=1
^People LOVE that dish, just rave about it, even ppl who do not like cabbage, get back in line for seconds. Never ever any leftovers.
This salad IS great for work parties, or cookouts, cuz it can stand in a chilled bowl for hours and still be good to eat, and you don't have to provide tons of various dressings to set out either.
just reduce the sugar, or use 'fake' sugar instead..0 -
I love stuffed cabbage with ground beef,onion,garlic,rice. I use weight watchers tomato soup to cut calories and carbs. I am having it for lunch today. I am told I make the best stuffed cabbage and when mixing the hamburger I add ketchup. I use the reduced sugar ketchup.0
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hi i was wondering if any one had any good cabbage recipes. i seem to loose the most if i eat dishes that has lots of cabbage in them. i know about cabbage rolls and cabbage lasagna and cabbage soup. was just wondering if any one has any other suggestions. thanks have a great day.
ls
CrockPot.
half onion diced
half bellepepper diced
1/4 cup of chicken broth
^^^^
cook in crock pot for 30 minutes on high.
Then add smoked turkey necks.
^^^ Let cook for 30 more minutes^^^
Add chopped cabbage. Let cook for about 3 hours ion low. Stir every hour.0 -
Hi this is in the pasta recipes thread too. This is a great dish with cabbage.
This is very flexible dish just add your favourite veggies to bulk up- Can add half a head of cabbage. However the carrot adds a necessary sweetness to the savoury spicy taste. Turkey is a godsend for us dieters but has a strong taste so the spices complement it well. Instead of the separate spices you can buy curry powder and use that instead to make it simpler-however i generally find them to be bitter. This has a high turkey to pasta ratio so should also make you feel less hungry. This is quite a comfort food for me which is even better the next day. This is not spicy (heatwise) but you can add chillies or tabasco if you want. 550 calories per generous serving.
Turkey Pasta masala
For 4 portions
500g lean turkey mince
300g dry pasta (wholewheat recommended)
crushed garlic
crushed ginger (optional)
2 tsps cumin
2 tsps ground coriander
2 tsps turmeric
1-2 tablespoons olive oil
100-200g chopped vegetable e.g mushrooms ,cabbage, peppers
200ml passata or tinned tomatoes chopped
1 onion sliced
75g carrot cut into small chunks or sliced (or sweetcorn)
Soy sauce (preferably lo-sodium)
Hot/boiling water
Boil up the pasta according to instructions- make sure not overdone as will cook again for 2 mins with meat sauce at end. Drain pasta and leave in pan. While cooking the pasta, in a large skillet brown turkey mince in a tablespoon of oil and remove to a plate. In the same skillet fry garlic in medium hot oil then add spices fry then mix to make a paste. Add a small amount of boiling water say 20-30ml, whenever the spices stick to the bottom of the pan. Don't add too much water, just enough to prevent burning as still need to fry other veggies. Fry onions in spice mixture and brown. Add carrots fry for 2 mins then add mushrooms and turkey mince and stir. Add passata/tomatoes then cook until veggies are done. I aim for a sauce that is dryer than normal bolognase. Add to the pasta and mix cook together for up to 5 mins. Add soya sauce and pepper.0 -
bump, looks like im going to have to pick up some cabbage at the store tonight 0
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i want to try some of these recipes 0
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im going to try this sounds yummyI just joined this group! I am liking it already.
This is one of my favorites with cabbage it was originally a Rachel Ray recipe but I have changed it to my liking.
Teriyaki Chicken
Ingredients
Chicken Breast
Teriyaki sauce
1 bag of coleslaw mix minus the dressing. ( Cabbage shrinks when cooked, if you have a large family add more)
1 bunch of Scallions trimmed.
1 cup of snow peas or anyother fresh peas in the pod.
1/4 cup honey
3 tbs cider vinegar
1 tbs olive oil
Place Teriyaki Sauce in a Ziploc bag add chicken and shake to coat.
Cook the chicken in your normal way. I usually broil in the oven for 5 minutes on each side. You can fry
it or grill it.
Mix the Vinegar and honey together in a small bowl.
Heat a skillet to medium heat, add olive oil.
When olive oil is warming up add coleslaw, scallions and peas.
Cook stirring constantly about 4 minutes. Then add the vinegar and honey mixture
to the pan and toss to coat.
Remove slaw from heat, serve with chicken on top of the slaw and a pineapple ring to top it off.
I sometimes add the pineapple to the slaw pan to heat it up.
Teriyaki Sauce ( to cut down on the salt I will usually half ketchup and Teriyaki Sauce to make 1/3 of a cup for 4 chicken breast, That would make the chicken 170 calories.
We eat this recipe at least once a month it is low in fat and high in fiber. 0 -
i kinda shredded some,mixed it with shredded carrot and some raisins, packed it in a jar, covered it with a boiling 1;1 mixture of water to wine vinegar, plus a tablespoonful of salt and stuck it in the fridge for 3 weeks... I do this with peppers too to make an orange and pepper salad for christmas. I like it..
Oh, I just count the shredded cabbage a out 18 cals per cup...0 -
I love cabbage and i love lasagna! How do you make cabbage lasagna?? I am new to this site and am learning tons of new things!!0
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Bigos (Polish Hunter’s Stew)
1 large onion, chopped.
½ head of white cabbage, finely shredded.
1large jar of sauerkraut with carrot, drained.
Finely chopped/cubed smoked cured pork loin (sopocka), kielbasa (krakowska, podwawelska garlic sausage etc.) venison or whatever left over meats or cold cuts, or smoked sausage you have – preferably two types of meat goes in (obviously, when you are counting calories you don’t want to add too much meat. Just a little smoked meat will add a lot of flavour).
1 generous tablespoon tomato paste.
A small handful of prunes (ready to eat, not dried), chopped.
A handful of dried forest mushrooms (or porcini) reconstituted in 1 cup of boiling water.
1 teaspoon caraway seeds
bay leaf
salt
pepper
Add chopped onion, shredded cabbage and meat to a large heavy base saucepan or pot. Fry gently for a few minutes and then add the rest of the ingredients including the liquid from the mushrooms (but not the little bits left in the end of the cup), and about ¼ or ½ a cup of water. It shouldn’t be dry nor should it be too soupy. If you prefer a sourer taste then you can reserve some sour water from the sauerkraut and add this instead. Put the lid onto the saucepan and simmer gently for 1 or 2 hours.
Bigos is the national dish of Poland and there hundreds if not thousands of recipes –you can add juniper berries, pepper corns, grated green apple, whatever you like. Its takes better with time, after 3 days it’s delicious!0 -
bump this thread! yummm love cabbage!0
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I use NAPA cabbage the way some ppl use iceberg, or spinach or arugula leaves,
as a salad.
I prefer NAPA cabbage in salads,
cuz it is very very low cost,
has a very subtle, faintly spicey-ish taste,
is crunchier (the white parts anyway)
and holds up wayyyyy better under dressing than other leaves do.:drinker:
also, NAPA cabbage seems to last longer in the fridge than most leaves do.0
This discussion has been closed.