Cabbage is delicious and nutritious, either raw, sauteed or barbequed! Here are 3 simple, but delicious recipes to try out. If you have any recipes you would like to submit to us, please email them to us with an attached photo!
Simple Coleslaw with Apples
1 medium head of green cabbage (cored and thinly sliced into ribbons)
1 small head of red cabbage (cored and thinly sliced into ribbons)
3 large carrots (shredded)
1 apple - peeled, cored and coarsely shredded
2 tablespoons honey
1 tablespoon brown sugar
2 teaspoons white vinegar
1 tablespoon apple sauce
2 tablespoons mayonnaise
2 tsp sea salt
1 teaspoon ground black pepper
Place the shredded cabbage, carrots, applies in a bowl, toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, apple sauce, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.
Sautéed Sweet Cabbage
1 head of cabbage (cored and thinly sliced into ribbons)
1 large sweet yellow onion (minced)
3 tbl butter (divided)
1 tbl italian seasoning
1 1/2 tsp salt
1/2 tsp pepper
In a large
sauté pan, melt 1 tbl of butter on a medium high heat. Add minced onions and cook until slighlty carmelized (approximately 5 minutes.) Add additional 2 tbls of butter and melt. Add in thinly sliced ribbons of cabbage, italian seasoning, salt and pepper. Sauté for 10-15 minutes stirring occasionally. Cabbage is ready when it starts to brown. Serve warm.
1 head of cabbage (cored and cut into 6 wedges)
6 teaspoons of low-fat butter
6 teaspoons of Cavendar's Greek seasoning
salt and pepper to taste
Use your outdoor grill. Place cabbage wedges into 6 separate aluminum foil packets. Add 1 tsp of butter and 1 tsp of greek seasoning to each cabbage quarter, salt and pepper. Wrap aluminum foil tightly, so that butter will not drain out. Place on grill directly over readied coals. Grill both sides for 10-20 minutes. Cabbage is ready when it is slightly charred.