Phase 1 Vegetable Recipes
Shredded Cabbage with
head of cabbage (about 1 pound)
tablespoon olive oil
teaspoon minced garlic from jar (or 2 garlic cloves, minced)
teaspoon black pepper
Quarter the cabbage and discard the core. Cut the quarters into thin
slices (from 1/8 inch to 1/4 inch).
Melt butter with
olive oil in large skillet. Add cabbage and garlic. Stir to coat the
cabbage. Cover the skillet and cook over low heat for about 15 minutes, or
until cabbage is crisp-tender. Stir occasionally. A little browning is
okay but don’t overcook. Season with salt and pepper.
2 lb cabbage,
washed, drained, and shredded
1/4 cup butter, melted
2 1/2 tablespoons
1 teaspoon dry
Salt and pepper to
Cook cabbage in just
enough water to cover, until tender. Drain.
Mix together melted
butter, vinegar, mustard, salt, and pepper. Stir into cabbage;
4 cups chopped cabbage
2 tablespoons butter
2 tablespoons olive oil
1/8 to 1/4 teaspoon ground
red pepper (cayenne) to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
Melt butter with oil in a
over medium heat. Add the cabbage and cook for about 8 minutes, stirring
occasionally. Add the
salt, black pepper, and cayenne. Cook for an additional 5 to 7 minutes or
until the cabbage begins to brown. Serve immediately.
Four servings. From http://www.cdkitchen.com.
tablespoon oil (olive or canola or peanut)
cups shredded cabbage (or use more and adjust seasonings)
1/4 teaspoon salt
1/2 teaspoon ground cumin
teaspoon chili powder
1/8 teaspoon pepper
Heat oil in a large skillet over medium high heat. Add the shredded
cabbage and sauté until just beginning to soften. Add seasonings and stir
to coat cabbage. If cabbage starts to dry out before done, add a little
water. Serve warm.
Cabbage with Pepper, Celery, and Onion
Very low calorie. . From www.recipesource.com.
1 cup thinly
1/4 cup finely
chopped green pepper
1/2 cup diced
1/4 cup diced
1/2 cup chopped
1/4 cup water
ingredients in large skillet. Cover and cook over low heat 5-10 minutes.
Vegetables should be firm.
Cabbage using Cole Slaw Mix
3 cups prepackaged
cole slaw mix
1 cup chopped
1 small green
1 small onion,
1/2 teaspoon salt
Heat the oil in a
large frying pan about 20 minutes. Add remaining ingredients and cook
over medium to low heat about 15 minutes, stirring often. Cover pan
during the last 5 minutes of cooking time. Stir once or twice. Serve
immediately. Vegetables will be crisp.
Eight servings. The acid from the
vinegar in this dish helps the red cabbage keep its color. Without it,
the cabbage turns blue.
vegetable oil, preferably canola oil
2 onions, cut in
half lengthwise and thinly sliced
1 red cabbage
(about 3 pounds), halved, cored and sliced
2/3 cup defatted
reduced-sodium chicken broth or vegetable broth
1 teaspoon caraway
1/4 cup white
Salt & freshly
ground black pepper to taste
Heat oil in a
large pot or Dutch oven over medium heat. Add onions and cook, stirring,
until the onions start to turn golden, about 8 minutes. Add cabbage and
cook, stirring occasionally, until the cabbage wilts, about 5 minutes.
Stir in broth,
caraway seeds, and sugar substitute if using. Bring to a simmer. Cover
and cook over low heat until very tender, 15 to 20 minutes.
Uncover and stir
in vinegar. Increase heat to high, and cook, stirring occasionally,
until most of the liquid has evaporated, 8 to 10 minutes. Season with
salt and pepper.
The recipe can be
made ahead and stored, covered, in the refrigerator for up to 2 days.
Reheat gently over low heat or in the microwave.
Cabbage and Beans
servings. Source: "The All New Good Housekeeping Cookbook"
1 tablespoon olive
2 small onions,
2 garlic cloves,
1 medium head green
cabbage (2 pounds), cored and very thinly sliced
1 can (14-1/2 ounces)
1 cup water
3/4 teaspoon salt
1/4 teaspoon ground
1 can (15 to 19
ounces) white kidney beans (cannellini), rinsed and drained
1/3 cup chopped fresh
In nonstick 12-inch skillet, heat oil over medium heat. Add onions and
garlic and cook, stirring, until onions are tender, about 5 minutes.
Add cabbage, tomatoes
with their juice, water, salt, and pepper; cover and cook, stirring
occasionally, until cabbage is very tender, about 30 minutes. Add white
kidney beans and all but 1 tablespoon parsley; cook 2 minutes. Transfer
to serving bowl and sprinkle with remaining 1 tablespoon parsley.
Two servings. From
Eat Right, Live Longer by Neal D. Barnard, M.D.,
recipe by by Jennifer Raymond.
1/2 cup water
2 cups coarsely chopped cabbage
Salt and freshly ground black pepper
Bring the water to a boil in a skillet or saucepan. Stir in the
cabbage, cover, and cook until it is just tender, about 5 minutes.
Sprinkle with salt and pepper to taste.
1 tablespoon olive oil
1 onion, sliced
2 cups chicken broth
1 cabbage, cored and cut into 8ths
1 tablespoon thyme leaves
3 tablespoons butter, optional
Salt and pepper
In a large skillet, heat olive oil over medium
heat. Add onion and cook until golden, about 10 to 12 minutes. In a
large pot bring chicken stock to a boil. Add sautéed onion, cabbage,
thyme, butter, and salt and pepper to taste. Reduce heat and simmer,
covered, until cabbage is tender, 15 to 20 minutes.
From Allrecipes.com, submitted by Kim: This is a family favorite
that my mother-in-law fixed for me while I was visiting her home
last year. Serve over brown rice, if desired. Makes 4 servings.
1/4 cup butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 medium head cabbage, cut into squares
1 (14.5 ounce) can diced tomatoes, with liquid
salt and pepper to taste
Melt butter in a large saucepan over medium
heat. Add onion, celery, and garlic and
for 3 to 5 minutes, or until translucent. Stir
in cabbage, reduce heat to low, and simmer for 15 minutes.
Pour in tomatoes and season with salt and
pepper to taste. Cover pan and cook over medium heat for 30 to 40
minutes, or until cabbage is tender.
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September 12, 2003