Do you any of you make something delicious with this veggie? I bought one for the first time the other day and it's still in my fridge, don't really know what to do with it. I was going to use it in my soup and forgot. Thanks

Started 3/20/03 thru 9/2003
Restarted 1/2/04, this time i will finish what i started.

180-157-140 http://www.geocities.com/lissette_es...ageceltic.html

I make something with it, that my DH just loves! We eat it once a week, but he could live off of it.

1/2 head green cabbage
2 chicken breasts
1/2 package of smoked sausage (check around, some are higher in carbs then others)
2 scallions
1/4 cup flax seed (optional)
1 Tbs Creole Seasoning (I buy Kroger brand- without sugar. 0 carbs)
1/2 tsp garlic powder
1 tsp sea salt (or any salt you like)
pepper to taste(if you get the hot cajun creole seasoning you might omit it)


Cut the cabbage in strips and the scallion in small pieces and set aside. Cut the sausage and chicken in chunks. Sprinkle half the seasoning on the chicken to marinate.
In a deep frying pan cook the sausage in a bit of olive oil until brown and remove. In the reserved fat, cook the chicken and remove.
Add the cabbage and scallion to the pan and saute until tender crisp. Add back the sausage and chicken and the rest of the spices and cook a minute or two more. Sprinkle the flax seed on in the last minute of cooking.

Jen

Atkins since 11/11/03

5'3" 140/129/115


I used to be indecisive...But now I'm not so sure!

I like to boil chicken, debone it, season the broth to taste, add the chicken, cabbage and cook till done. I work nights and its a yummy dinner at 3AM. I also munch on it raw, shred and add to my salads.
Jackie

We love cabbage cooked in bacon fat. I dice up a piece or two of bacon and fry it up in a large nonstick skillet. Once it's pretty crisp, I stir in a head of cabbage which has been cored and quartered and then cut crosswise into 1/4" wide strips. Stir fry that for a bit, then add a tablespoon or two of apple cider vinegar and some Splenda, to taste. We like ours a bit spicy too so I usually throw in a couple diced pickled jalapeno slices just before the cabbage.

Another way that DH loves it is to finely shred it, then mix with a vinaigrette dressing of your liking. When I fix Mexican food, I'll do that and add some fresh cilantro leaves to the cabbage. It's really good, providing you like cilantro!

Char

Don't squat with yer spurs on!

...
or, make cole slaw! Shred it up and dress it with mayo mixed with some celery seed, a bit of apple cider vinegar and a touch of something sweet. Like Splenda, or whatever. I particularly like it with a couple of squirts of DaVinci pineapple syrup.

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)
~~ Redhead until further notice!

Here's Sharron's recipe for "Slurp 'Em Up Noodles" Very good!

I also use sliced cabbage (maybe 1/4" strips) in many homemade soups. Gives a lot of substance to the soup.

Also, there's nothing wrong with having just "cabbage" either. Slice in wedges and steam (or nuke, covered) until soft (but still just a little body), season with butter, salt and pepper to taste.

Slurp Em Up Noodles



BC
172/108/108
Zone since 4/98

Lissette... these are all great ideas! I, like Brenda, use Sharron's Slurp 'em up Noodle recipe almost every week, and make these noodles to have int he fridge and on hand to use as, well, NOODLES!! I make low carb fettucchini alfredo with them, I made a ground beef and mushroom (with LOTS of sour cream) stroganoff yesterday, they are great with pork tenderloin hungarian goulash (again, gotta love that sour cream) poured over them... They have, as you can see, become a staple in our kitchen.

As Maggie said, I also like to make a lot of coleslaw - I use 1/2 mayo, 1/2 sour cream (fewer calories), balsamic vinegar, a touch of lemon juice, celery salt and pepper. I don't even use the splenda (over the years we've stopped enjoying 'sugary' tasting things). I make a big batch and keep it in the fridge so that either of us have a quick salad for lunch or a quick and easy accompanying vegetable at dinner (especially if we grilled hamburger or sausages).

It is a fantastically versatile vegetable!

Hugs,
Rachel
165/144/128
Haec trutina errat. (Latin for,"There is something wrong with this scale".)

The bacon fat sauteed cabbage is to die for.

Cabbage rolls. Take the biggest leafs off a big head of cabbage and steam them. You might want to trim the vein down the center of the leaf before you do this so that it wilts better.

Then you roll ground beef or pork or whatever up in the cabbage leaf, like an enchilada. You can then bake them in a pan with a little salsa on top, or some other sauce.

I mix a little diced almond into the meat, but that's optional. Some cumin in the meat helps.

**************
"Sometimes I think you have to march right in and demand your rights, even if you don't know what your rights are, or who the person is you're talking to. Then on the way out, slam the door."

Geez, I wish I had a head of cabbage in the frig now. We are getting dumped on with snow, so maybe tomorrow I will go get a head. We haven't had cabbage for awhile, so it's time. I like to cook a shank ham all day in the crock pot. Then I add cabbage and cauliflower the last hour of cooking. It's a modified "Boiled Dinner" and old family staple while I was growing up. Cabbage has got to be one of the best veggies. You can do sooooooo much with it. I love cole slaw too. I am going to have to try some these recipes. You guys are the best.

Barb - 30 lbs gone FOREVER!
www.iwsgroupinc.com - website design and development


Atkins-3/14/03
174/144/135 5'2"
"A little knowledge is a dangerous thing."
Knowledge is POWER

Cabbage Rolls..or as in french, Cigar aux Choux

boil your cabbage and take each leaves off once they are semi tender...set cabbage aside and KEEP the water for later's broth

depending how many rolls you want to do,
example for 2-3lbs of minced meat
take minced meat (i use beef,veal+pork)
one big minced oninon
2 cloves garlic
1 egg
(usually italians will put bread crumbs but since we arent allow you can avoid it..if you can find LC bread or LC bread crumbs, then add 2 eggs instead of 1 in your mixture..make sure you put like 3 slices of bread or a good handful of bread crumbs, wet the slices (NOT the bread crumbs), then squeeze out the water very well out of them then add to your meat)

mix all together
depending on the size you want your rolls,
stuff your cabbage with your meat
roll your cabbage and lay them down in olive oil in a pan
then up to you what you want them to cook in
either a tomatoe sauce which you do yourself so you can control the carbs
or a broth with that water that your cabbage was boiled in...you can spice up your broth with any herbs you like...
you can freeze them too

bonne appetit
helene


To Love is to risk not being loved in return. To try is to risk failure. But risk must be taken. Because the greatest hazard in life is to risk nothing.

Being of polish decent , ILOVE, cabbage boiled cabbage with butter,thinly sliced fried cabbage with kielbasa, cabbage rolls or golabli in mushroom sauce as we polskis call them, cabbage salad, the list goes on and on, I have a polish cookbook and I just modify alot of the dishes, and there are alot of things that call for cabbage!!!

Jackie

WOW! I am so glad i asked, last night the problem was i didn't know what to do with it and today i don't know what receipe to make, they honestly all sound delicious. It is freezing cold in NY so i'm going to go with what's in my fridge. I'm going to go with the bacon and cabbage, without the splenda and instead of the jalapeno peppers i'll add some hot sauce. When i go food shopping i'll make sure to pick up more cabbage and a lot of the other ingredients to make many of these dishes, they sound sooooooooo good!

I love cilantro, i add it to my beans and my chicken soups so i will definetly try it on the cabbage. I am so looking foward to lunch. Thank you all for the great receipies.

Started 3/20/03 thru 9/2003
Restarted 1/2/04, this time i will finish what i started.

180-157-140 http://www.geocities.com/lissette_es...ageceltic.html

I love cabbage just raw, maybe with a little salt. It's so good that way. Also, I make a variation on what I used to eat growing up--chop or shred the cabbage and serve with a dressing made from cream, vinegar, and Splenda, to taste. Sweet and sour, and creamy.

My favorite is Sweet and Sour Cabbage Soup.I make a giant pot and eat it for days.

6 qts water
1 lb beef (stew meat or london broil)cubed
4 bouillon cubes
1 onion sliced
2 cans tomato soup
1 oz lemon juice
one head cabbage(2 to 3 lbs)
1 cup splenda
salt and pepper to taste.
Add everything together and just simmer for 2 hours minimum. (The longer it cooks the better)