Cabbage

Try This - I am adapting from a higher fat and higher calorie version, but I think this will be just as yummy. I was the girl that always hated cooked cabbage, but the high cal version is one of my favirite dishes.

1 head of cabage rough chopped into bite-sized pieces.
1 large onion, medium dice
3 slices of turkey bacon (this is where it departs from the original)
2 Granny Smith apples - peel, core,and chop into bite-sized chunks
apple juice -1/2 cup
brown sugar - 1 Tbs

Non-stick spray - brown the turkey bacon. Remove from pan when done and reserve.
Non-stick spray + small amt olive oil to caramalize the onions.
Add apples and cabage
Crumble in the bacon
Add 1/2 cup apple juice + 1 Tbs brown sugar + 1 tsp salt
Cover and cook ONLY until wilted. cabage should still have some body and crunch.
Taste and adjust flavors - 1 Tbs apple cider vinegar can help if you need more acid.

Cabbage and garlic soup

one head of cabbage, chopped into 50 cent size chunks
one low salt low fat sausage (the long ones that look like a horse hoof), cross cut into rounds
7-10 cloves of garlic (to taste), chopped small/diced
one can of low salt Italian flavored tomatoes, with juice
one lean steak or chicken breast, cooked and thin sliced/shredded
3-5 potatoes, cut into small chunks
one can low salt broth (beef if steak, chicken if chicken)
spices to taste (onion powder, salt, pepper, ect)

Layer in pot in the order given, add 6 ish cups of water (or until all is covered)
now pretend you are making stew, and flavor to your liking. boil in a med/large pot until the potatoes are soft
eat with crunchy french bread

Cabbage salad : finely sliced cabbage and onion in a home made vinaigrette.

Wilted cabbage : wash the cabbage and finely shred it in a pan melt a teaspoon of bitter add the damp cabbage and put on the lid and let it wilt for a few min. Season with S&P. Serve as a side vegetable.

Cabbage with Bacon : take some bacon or cubed ham, fry up in a pot, add washed shredded cabbage and let the cabbage wilt for a few min. Season and serve as a side.

We make cole slaw with no mayo. Mix finely chopped cabbage and red onion. Season with salt, pepper, and italian seasoning. Mix in olive oil and red wine vinegar. My kids love it and get their veggies.

Found this recipe on pinterest.com.
YUMMY!!

Roasted Cabbage with Lemon
Makes 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.

1 medium-sized head of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice (I used 2 T for the cabbage in these photos, but next time I'd use even more lemon)
generous amount of sea salt and fresh ground black pepper
lemon slices, for serving cabbage (optional)

Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)

Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.