Cabbage is one vegetable people don’t cook often because they don’t think there’s much you can do with it besides the usual coleslaw or sauerkraut. Thankfully, that isn’t true! Cabbage is full of vitamin C, fiber, and iodine. Below are five ways to cook with cabbage that you might not have considered.
- Beef and Cabbage Casserole is made with ground round, chopped onion, tomato sauce, tomato juice cocktail, cinnamon, a shot of Tabasco, a large potato (peeled and thinly sliced) and half of a head of cabbage thinly sliced. Cook and drain the meat then add the seasoning, tomato sauce and tomato juice.
Layer half the cabbage and then the potato into the casserole dish. Add half the meat sauce and then the remaining cabbage. Finish the casserole with the remaining meat sauce. Cover this and bake it for 1 hour 15 minutes.
If your family likes cheese, you can top it with cheese. Remove it from the oven and enjoy!
- Use thinly sliced Napa cabbage in a variety of recipes. One way to enjoy it is to add the cabbage to miso broth. Include sliced green onions, sliced shiitake or crimini mushrooms, and cubed tofu or your favorite meat. Drizzle the mixture with Asian sesame oil and toss.
- Chicken Fajitas with Crunch Lime Cabbage and Avocado is a wonderful recipe using either red or Napa cabbage. The flavor will be slightly different depending upon which variety of cabbage you choose. This recipe contains sliced chicken breast, red bell pepper, garlic, cilantro, lime juice, avocado and cabbage on flour tortillas.
After eating this recipe it may become your family’s favorite way to eat cabbage.
- Stuffed Cabbage Rolls are a great option for those nights when you don’t want to eat meat. You can stuff the cabbage leaves with rice, beans and onion, covered with pasta sauce and topped with sharp cheddar cheese. Use other fillings for an entirely different meal.
- Southern Fried Cabbage is something you may not have had if you don’t live south of the Mason-Dixon Line. This recipe is simple, containing only four ingredients, but is one that Southerners have enjoyed for a long time.
Core and shred a small green cabbage. Heat 4 teaspoons of bacon fat in a skillet, toss in the cabbage and stir until it starts to glisten. Lower the heat and add 2 tablespoons of red pepper flakes and 1/2 teaspoon of salt. Stir and cook for about 10 minutes and then serve.
Check your cookbook and the internet for other ways to include this healthy vegetable in your weekly menus.