Healthy Cabbage Recipes

Like I said the first of the year and I think of my mom’s and cabbage (pigs in a blanket) on New Years Day. Since today is New Years here is the recipe that I made for pigs in a blanket that is from my cookbook (and very yummy, if I must say so).

What’s in it:

  • 1 cup Cauliflower Rice            
  • 1 head Cabbage
  • 1 lbs Ground Beef                     
  •  1/2 lbs Ground Pork
  • 1 Egg                                           
  •  1 clove Garlic
  • 1 chopped Onion                      
  • 1 can Tomato Sauce

 How to make it:

Place cabbage in water on stove and remove before it boils. Cut away the thick part of the stem. Mix ground beef with pork, egg, salt and pepper, garlic, onion, and rice. Spoon into each cabbage leaf. Place in the bottom of a pot. Pour a can of tomato sauce over the top, mixed with some water. Cover and let simmer for 2 hours.

 Stuffed Turkey Cabbage Rolls

What’s in it:

  • 1 lb ground Turkey
  • 2 Eggs
  • 1 tbsp chopped Onion
  • 1 tbsp chopped Parsely
  • 1 tbsp Parmesan
  • 2 tbsp Water
  • 1/4 cup Cauliflower Rice
  • Cabbage (savoy pictured)

How to make it:

Use 1 lb of ground turkey or chicken meat (if using leftover cooked turkey finely chopped or processed in your food processor) beat 2 eggs and add, 1 tablespoon chopped onion, 1 tablespoon of chopped parsley, 1 tablespoon of grated Parmesan cheese, 2 tablespoons of water,  1/4 cup of cauliflower rice. Salt and pepper to taste. Combine ingredients in a bowl and refrigerate for 1 hour. Brush a large dish with butter or oil. Lay one leaf of cabbage at a time filling with one large tablespoon of turkey mixture and roll with seam down.  Repeat until you have used all of your cabbage leaves.  Lay your rolled cabbage leaves in the dish then cover your rolled cabbage leaves with red pepper mixture and bake in the oven for 20 minutes. You may add pignoli or pine nuts for an additional flavor.

Stir-fried Napa CabbageNapa Cabbage with Shrimp

 What’s in it:

3 cups chopped napa cabbage
6 straw mushrooms (cut into halves) – optional
3 cloves garlic (chopped finely)
2 tablespoons dried shrimp (soaked in warm water for 10 minutes, drained and set aside)
1 teaspoon oyster sauce
1 tablespoon coconut oil

How to make it:

Make the garlic oil first by stir-frying the chopped garlic with the cooking oil. Dish out half of it when the garlic turns golden brown. With the remaining garlic oil in the wok, add in the dried shrimp and do a few quick stir until you smell the aroma of the dried shrimp. Add in the straw mushrooms and do a quick stir, then follow by the chopped napa cabbage. Stir fry for 1 minute and then add in the oyster sauce. Stir well and dish out the napa cabbage when it’s still somewhat “crunchy” and not over-cooked. Top the stir-fried napa cabbage with the remaining half of garlic oil. Serve immediately.

Thai Tuna Cabbage WrapsThai Tuna Salad Cabbage Wraps

What’s in it:

  • 12 oz. Albacore tuna (packed in water)
  • 3 green onions, sliced thin on the bias
  • 6 sprigs fresh cilantro, minced
  • 1 cup cucumber, diced small
  • ½ cup red bell pepper, diced small
  • 1 tablespoon red onion, minced
  • 1 teaspoon fresh ginger, minced
  • Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon black sesame seeds
  • 1 teaspoon Splenda 
  • 1 teaspoon fish sauce
  • 1 teaspoon Thai Red Curry Paste
  • 4-6 small leaves Napa cabbage (leaves should be no bigger than the size of your hand)

How to make it:

Drain both cans of tuna and place contents in a bowl. Combine tuna with prepped vegetables. Whisk Splenda with vinegar and soy sauce until dissolved, then whisk in remaining ingredients; add vinaigrette to tuna mixture and toss together; refrigerate for at least 1 hour to allow flavors to “marry”. Divide Thai Tuna Salad evenly, placing in the center of each cabbage leaf; serve immediately.

  Butter Braised Cabbage

What’s in it:

4 tablespoons butter
1/3 cup chicken broth
2 medium heads of cabbage
Salt to taste
A pinch of white pepper

How to make it: 
Place the butter and chicken broth in a large pot over medium-low heat. Discard the tough outer leaves of the cabbage, quarter and remove the core. Chop roughly and add to the pot once the butter has melted. Depending on the size of your pot, you may need to add the cabbage in batches as it shrinks in volume. Cover and cook for about 15 minutes, tossing occasionally to coat the cabbage with the butter-broth mixture. Once the cabbage is tender and wilted, add salt to taste and a pinch of white pepper. Cover and continue cooking for an additional 30 minutes, stirring every few minutes to be sure the cabbage cooks evenly.

Sweet and Sour Red CabbageSweet and Sour Red Cabbage

What’s in it:

  • 1/4 cup (1/2 stick) butter
  • 12 cups red cabbage, thinly sliced
  • 6 tbsp Splenda
  • 2/3 cup balsamic vinegar

How to make it:

Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.

Lemon Roasted Cabbage

What’s in it:

1 medium-sized head of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice

How to make it:
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.

Sweet-and-Sour Cabbage SoupSweet and Sour Cabbage Soup

What’s in it:

  • 1/4  pound  sliced bacon, cut crosswise into thin strips
  • 1  onion, chopped
  • 2  carrots chopped
  • 3  ribs celery, chopped
  • 1  turnip, peeled and cut into 1/2-inch dice
  • 1 1/2  teaspoons  caraway seeds
  • 1 1/2  pounds  green cabbage (about 1/2 head)
  • 7  cups chicken broth
  • 1 2/3  cups  canned diced tomatoes with their juice
  • 1 1/2  tablespoons   Splenda brown sugar
  • 1 1/2  teaspoons  salt
  • 1/2  teaspoon  fresh-ground black pepper
  • 1/4  cup  cider vinegar
  • 1/4  cup  chopped fresh dill (optional)

How to make it:

1. In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery, and turnip and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.2. Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, until the cabbage wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper, and vinegar. Cover and simmer for 30 minutes.  Stir the bacon and the dill, if using, into the soup.

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