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Advice on how best to prepare leafy greens/cabbages!

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bmjacoby
bmjacoby Posts: 2
in Social Groups
Hello :)

I'm currently living abroad and have access to loads of cabbages, dark leafy greens etc. I find I'm always cooking them the same way - either adding them to soup or sauteing them on the stove top. Does anyone have any other suggestions? Thanks!

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  • Kymmu
    Kymmu Posts: 1,650 Member
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    You could use them to roll up other roasted veggies ( roasted pumpkin, capsicum onion) & or rice and beans/ lentils in .
  • tcunbeliever
    tcunbeliever Posts: 8,219 Member
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    I love kale cooked in vegetable broth as a side dish. And cooked cabbage leaves are great for making rolls or wraps - you can stuff them with just about anything - black beans and salsa for a Mexican flavor, ricotta and marinara for an Italian flavor, ground beef and rice, chicken and sour cream, etc.
  • suntomoon
    suntomoon Posts: 25
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    actually i throw kale, green beans, snap peas, carrots (haven't done cabbage yet) as a mixture into my blender with almond milk and frozen/fresh fruit and protein powder. It pretty much gives me the nutrients I need for the day and with the fruit (2/3 cup) I never really taste the veggies.
  • suntomoon
    suntomoon Posts: 25
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    oh I do add handfuls of parsley and any other veggies I have on hand raw. I don't like onions in the morning. Lucky you! abundance of green! your skin must be fantastic looking.
  • ambarsch
    ambarsch Posts: 7 Member
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    Chop and blanch them then add to a quinoa/couscous/bean salad.
  • funjen1972
    funjen1972 Posts: 949 Member
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    Shred them & use for salads like Asian chicken salad: add edamame, homemade Asian dressing, maybe some almonds & orange pieces.

    Or my favorite simple slaw: add whatever shredded veggies, vinegar, salt, pepper and a bit of sugar or honey. Let is sit for a few hours to soften.
  • devoslosingit
    devoslosingit Posts: 48 Member
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    Another one is to slightly cook them, just until there in the middle of fresh and soft. Then cool them and add fresh vegies for a slight spin on a reguler salad. Adding chicken or turkey makes it a full meal in a bowl!
  • rendress269
    rendress269 Posts: 90 Member
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    bmjacoby wrote: »
    Hello :)

    I'm currently living abroad and have access to loads of cabbages, dark leafy greens etc. I find I'm always cooking them the same way - either adding them to soup or sauteing them on the stove top. Does anyone have any other suggestions? Thanks!

    Hey there, I discovered a delish, low calorie recipe for honey sriracha Cashew Chicken that uses cabbage as a base. Very satisfying meal, especially for low calorie diets. We pass on the cashews. I plan to try it with shrimp next time.
    http://www.healthyseasonalrecipes.com/honey-sriracha-chicken-cashew-stir-fry/

    Robin:)
  • giro629
    giro629 Posts: 17 Member
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    bmjacoby wrote: »
    Hello :)

    I'm currently living abroad and have access to loads of cabbages, dark leafy greens etc. I find I'm always cooking them the same way - either adding them to soup or sauteing them on the stove top. Does anyone have any other suggestions? Thanks!

    I've been using the Yummly app which parses lots of food blog recipes. My filters are set to vegan and if I type in "kale" or "greens" it bring up lots of recipes that suit my diet. Set the filters to suit you and explore....
  • af_wife2004
    af_wife2004 Posts: 149 Member
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    I like baked kale chips, kimchee, and runza filling (1 lb ground beef or sausage, a head of chopped cabbage, onion, green pepper, and Italian seasoning).
  • aimeechristian
    aimeechristian Posts: 4 Member
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    I adore kale salad. You just need to dress it with your vinaigrette the night before so it softens up. I like adding red onions, walnuts, lemon zest and sometimes crasins or mandarin orange segments.

    I do use it in my smoothies too. It adds a little zing.

    I cook greens like Swiss chard and beet greens with sautéed onions and a sprinkle of paprika and sometimes add some raisins or pine nuts.

    Go for it!! :)
  • dawny17
    dawny17 Posts: 77 Member
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    funjen1972 wrote: »
    Shred them & use for salads like Asian chicken salad: add edamame, homemade Asian dressing, maybe some almonds & orange pieces.

    Or my favorite simple slaw: add whatever shredded veggies, vinegar, salt, pepper and a bit of sugar or honey. Let is sit for a few hours to soften.

    I try to use in season vegetables, so one time I shredded cabbage and used it in caeser salad instead of romain, since I prefer the crunchy part of lettuce, I absolutely fell in love with this version of caeser salad.

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