Tag: cabbage

Ruby Swiss Chard and Cabbage

My quest to find tasty ways to cook cabbage has recently combined with a sudden influx of ruby swiss chard in my garden, and this recipe is the result.  It doesn’t taste or smell very cabbagey, so if you’re picky about that sort of thing, you might still like this.

You need:

1/2 sweet onion

a bunch of ruby swiss chard

1/2 a green cabbage

butter (olive oil for vegans)

salt and pepper

fresh tarragon, optional

What you do:

1.  Slice onions and fry on low in a little butter for 3-4 minutes.

2.  Remove the stalks from the swiss chard and chop them into 3-4 cm long pieces.  Add the chopped stalks to the onions and cook for a few more minutes.

3.  Once the onions and chard stems have started cooking, put about 1-2 cm water in a separate pot.  Bring it to a boil, add the cabbage, put a lid on it, and steam for 2-3 minutes.  The cabbage should be tender but not soggy.

4.  Chop the swiss chard greens.  When the chard stems and cabbage have both cooked, add the swiss chard greens to the pan with the onion, then put the cabbage on top of the green.  Add a little butter, salt and pepper, and toss it all together until the greens have wilted.

5.  Mmm.  Eat up!

A New Yummier Healthier Coleslaw

Since cabbage is so good for you, I’ve been looking for new ways to eat it.  Since it’s not one of my favourites, this was a bit of a tough task.  But I modified a coleslaw recipe to make, what I think, is a lighter version of coleslaw that is tasty and great for you!  No mayo in this one!

Here are some of the main reasons to eat more cabbage:

cancer-fighting capabilities

vitamin C

fibre

potassium

low in fat and calories

and many more…

Here’s the recipe:

1/2 small head of cabbage, green or red

3 stalks broccoli, crowns removed

1 stalk celery

2-3 carrots

1/4 cup raw unsalted sunflower seeds

1/3 cup raisins

For the dressing:

3 tablespoons olive or flax oil

3 tablespoons lemon or lime juice

3 tablespoons apple cider vinegar

1/4 teaspoon lemon pepper

What you do:

1.  Chop the cabbage finely.

2.  Peel and then grate the carrots.

3.  Peel and chop the broccoli stalks into disks.

4.  Slice celery thinly.

5.  Mix all dressing ingredients together, then mix it in with the chopped veggies in a large bowl.  Add the raisins and sunflowers.

6.  Let it sit for at least an hour before you eat it so the flavours can mingle.  It keeps well in the fridge, thus making it great for leftovers!