Recipes / cabbage

Kale, Cabbage, Apple Salad

Ingredients

• 4 teaspoon apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1/8 teaspoon salt
• pinch black pepper
• 1 cup grated carrots
• 1/2 head red cabbage , finely chopped (about 2 cups)
• 2 cups kale , finely chopped
• 1 large apple , peeled, cored and diced
• 1 tablespoon lemon juice
• 1/4 cup sunflower seed kernels
• 1 cup fresh blueberries

Instructions

• In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt and pepper. Set aside.
  
• Place the carrots, cabbage, kale and apples in a large bowl.
  
• Mix in the lemon juice.
• Add the sunflower kernels and fresh blueberries.
• Pour the vinaigrette over the top and toss.

Serves 4

1 lb shrimp

1 Tbsp olive oil

2 cups thinly sliced green cabbage

chipotle lime seasoning

1/4 tsp garlic powder

1 lime, juiced

organic corn tortillas

1/2 cup cilantro, chopped

jalapeño, fresh sliced optional

2 avocados, mashed

Cheese, optional

Heat indoor grill to med-high. Mix 1 Tbsp olive oil, chipotle lime seasoning, and garlic powder with shrimp. Place 10 shrimp at a time on skewer and place on indoor grill for 2-4 mins or until done. 

Mix shredded cabbage in bowl with cilantro and squeeze lime juice over top. 

Mash avocados.

Heat tortillas on grill for 1-2 mins. 

Put a Tbsp of mashed avocado on each tortilla! Top with cabbage cilantro mix, then 5 shrimp! Top with fresh jalapeños and cheese if desired! 

Instant Pot Sweet and Sour Red Cabbage
Vegan, Gluten Free, Dairy Free
[makes 8 servings]

Requires an Instant Pot Electric Pressure Cooker or similar appliance.

Ingredients
1 large head red cabbage

1 apple, thin sliced (optional)
2 tablespoons brown sugar
1 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 cup apple cider vinegar
3 tablespoons water

1/4 tsp nutmeg

Directions
Cut the red cabbage in quarters vertically. Slice off the center core from each quarter and thinly slice.

Place the cabbage and all other ingredients into the Instant Pot. Don't worry that it fills more of the pot than is recommended. The cabbage will shrink when cooked.

Make sure the top vent is closed. Hit the manual button and set for 3 minutes.

After the pot comes up to high pressure and cooks for 3 minutes, hit the off button and do a quick release of the pressure. 

Carefully remove the lid, tilting it so that the steam escapes in the back. Stir the cabbage, adjust the salt and pepper if needed and serve. 

Nutrition

Per Serving: 57 calories, 0.2 g total fat, 0 g saturated fat, 0 mg cholesterol, 64 mg omega-3 and 49 mg omega-6 fatty acids, 2 g protein, 14 g carbohydrates, 3 g dietary fiber, and 185 mg sodium. 

Ingredients:

1 head Cauliflower, chopped

carrot, diced into small sticks

bell pepper, cut into strips (any color)

cucumber, cut into strips

cabbage, thinly sliced (any color)

cilantro, 1/2 cup

6 Tbsp white vinegar

2 Tbsp olive oil

2 cloves garlic, chopped

onion, shopped optional

capers, optional

salt & pepper, to taste

You can partially boil the carrots and cauliflower or leave them raw. I left mine raw.  Add all the ingredients in a large bowl mix and enjoy!

Sometimes I make my best recipes when I don’t plan ahead... I could have won “Chopped” w this one 🤩😂

1 pan Lemon butter cream sauce fish on top of a bed of sautéed cabbage
Serves: 4

Ingredients:
*3/4-1 head cabbage
*1 onion
4 cloves garlic
9 pc White fish (tilapia or rockfish)
6 Tbsp butter/ghee/olive oil, divided
Capers (2 Tbsp on each plate)
2 lemons, juiced
1 tsp caraway seeds
1 Tbsp Fresh Basil
1 tsp oregano
2 cups milk or heavy cream
1/4 cup parmesan cheese
Salt & pepper to taste

1. Melt 2 Tbsp butter/ ghee/or olive oil in a cast iron skillet. Add diced onion and garlic. Cook until caramelized. Add cabbage. Cook until tender.
2. Season w a little caraway seed & salt and pepper to taste.
3. Place portion of cabbage on middle of each plate to make a bed for fish.
4. Add fish to pan & cook until golden on each side. (Salt & pepper to taste)
5. Place fish on top of each cabbage bed.
6. To make lemon butter sauce, start by melting 4 Tbsp butter or ghee in pan. (If pan already has 4 Tbsp of drippings don’t add more) Once melted, add 4 Tbsp flour and cook until brown.
7. Add milk or heavy cream. Add juice of 1-2 lemons. Add parmesan cheese. Stir until thickened.
8. Add spices to sauce (oregano, fresh basil, salt and pepper to taste)
9. Spoon sauce on top of fish on each plate and top with capers.

Cabbage Slaw w/ Lemon Dressing

For the dressing:

1/3 cup avocado oil

2 tablespoons fresh lemon juice (about 1 small lemon)

1 tablespoon honey

Pinch of fine sea salt

¼ teaspoon ground black pepper

For the slaw:

1/4 cup Green onions 

1 head green cabbage, thinly sliced

2 green or red apples, cored and sliced into matchsticks

1/2 cup fresh chopped cilantro

1/2 cup thinly sliced pecans or almonds