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Phase 1 Vegetable Recipes Cabbage
Shredded Cabbage with Garlic Four servings.
1/2 head of cabbage (about 1 pound) 2 tablespoons butter 1 tablespoon olive oil 1 teaspoon minced garlic from jar (or 2 garlic cloves, minced) 1/4 teaspoon salt 1/4 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.
Savory Cabbage Eight servings.
2 lb cabbage, washed, drained, and shredded 1/4 cup butter, melted 2 1/2 tablespoons vinegar 1 teaspoon dry mustard Salt and pepper to taste
Cook cabbage in just enough water to cover, until tender. Drain.
Mix together melted butter, vinegar, mustard, salt, and pepper. Stir into cabbage; mix well.
Browned Cabbage Four servings.
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 large skillet 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.
Mexican Cabbage Four servings. From http://www.cdkitchen.com.
1 tablespoon oil (olive or canola or peanut) 3 cups shredded cabbage (or use more and adjust seasonings) 1/4 teaspoon salt 1/2 teaspoon ground cumin 1 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.
Skillet Cabbage with Pepper, Celery, and Onion Five servings. Very low calorie. . From www.recipesource.com.
1 cup thinly sliced cabbage 1/4 cup finely chopped green pepper 1/2 cup diced celery 1/4 cup diced onion 1/2 cup chopped tomato 1/4 cup water 1 tablespoon vinegar
Combine ingredients in large skillet. Cover and cook over low heat 5-10 minutes. Vegetables should be firm.
Skillet Cabbage using Cole Slaw Mix Four servings. From www.recipesource.com.
2 tablespoons olive oil 3 cups prepackaged cole slaw mix 1 cup chopped celery 1 small green pepper, chopped 1 small onion, chopped 1/2 teaspoon salt 1/4 teaspoon pepper
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.
Braised Red Cabbage Eight servings. The acid from the vinegar in this dish helps the red cabbage keep its color. Without it, the cabbage turns blue.
2 teaspoons 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 seeds 1/4 cup white vinegar 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.
Tuscan Cabbage and Beans Six side-dish servings. Source: "The All New Good Housekeeping Cookbook"
1 tablespoon olive oil 2 small onions, thinly sliced 2 garlic cloves, thinly sliced 1 medium head green cabbage (2 pounds), cored and very thinly sliced 1 can (14-1/2 ounces) diced tomatoes 1 cup water 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained 1/3 cup chopped fresh parsley
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.
Easy Braised Cabbage Two servings. From www.pcrm.org, 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.
Company Cabbage From www.recipesource.com.
1 tablespoon olive oil
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.
Stewed Cabbage
1/4 cup butter
Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and sauté 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.
This page on-line September 12, 2003
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