cabbage!

Shredded sauteed cabbage is a great base for stir fry instead of rice.

The above recipe for un-stuffed cabbage looks very similar to something we make.. but swap pork for the beef (stew-sized pieces work really well), and add paprika and bay-leaf for seasoning... it can also be cooked in the oven - VERY tasty.

Italian sausage brats, quartered small red potatoes, chopped cabbage.

Place 1 cup water in bottom of crockpot. Layer with quartered red potatoes, then layer cabbage on top of potatoes. In a frying pan sear the brats till browned. Then place on top of cabbage. Cook on high for 4 hours.

Recipe is also good with French style green beans in place of the cabbage.

I saute cabbage with a little bit of olive oil, then toss in some turkey kielbasa, sometimes I add other veggies, like asparagus, bell peppers, and mushrooms. Takes about 15 minutes tops to cut and cook it all. In fact.. that is what I'm having for lunch today, that with 1/2 a sweet potato - soo good!

Slice it 1 inch thick. Wrap a smallish piece of bacon around each cabbage slice. Drizzle it very lightly with olive oil and season it with salt and pepper. Roast in the oven at 450 for 30 minutes. It gets all crispy and caramelized on the outside and soft and sweet on the inside, and it's less than 200 calories per serving.

MeredithDeaton wrote: »

Slice it 1 inch thick. Wrap a smallish piece of bacon around each cabbage slice. Drizzle it very lightly with olive oil and season it with salt and pepper. Roast in the oven at 450 for 30 minutes. It gets all crispy and caramelized on the outside and soft and sweet on the inside, and it's less than 200 calories per serving.

There is a cabbage soup that is part of some Cabbage diet. I don't do the diet portion, but the Diva version of the recipe is awesome. I actually cooked it on high for 3 hours in a crockpot. The veggies stayed on the firmer side. You can tweak it to taste especially if you don't do the spicy crush peppers. But, as Emeril would say, it kicked it up a notch. Here goes... Enjoy

Cabbage Soup Diva style
Author: Divas Can Cook
Recipe type: Soup
Ingredients
• ½ head of cabbage, chopped
• 1 cup celery, diced
• 1 cup white or yellow onion, diced
• 1 cup carrots, diced
• 1 green bell pepper, diced
• 2-3 cloves garlic, minced
• 4 cups chicken broth
• 14 oz can basil, oregano, garlic diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• ½ teaspoon red pepper flakes
• few shakes of black pepper
• ½ teaspoon salt (optional)


Instructions
1. Instructions
2. Heat 2 tablespoons of olive oil in a large pot over medium heat.
3. Add celery, onions, bell peppers, and carrots.
4. Saute until slightly tender.
5. Stir in garlic.
6. Pour in chicken broth.
7. Stir in tomatoes and cabbage.
8. Bring to a boil and then reduce heat.
9. Cook until cabbage is tender.
10. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
11. Taste broth and adjust seasoning if needed.
12. Serve and enjoy!
Notes
~TIPS~
Jazz it up by adding lots of spices, herbs and a variety of veggies.
This makes enough for about 3 days.
Keeps well in the fridge for about 3 day.

BUMP!