Ten Ways with Cabbage!

Cabbage! Yes, it deserves an exclamation point. It's not only jam packed with nutrients, fiber, antioxidants, and anti-cancer compounds - it's also delicious and versatile.

However, when I asked what veggie people were most unsure about how to use, cabbage was one of the most common answers. So, I wanted to dedicate a blog post just for the love of cabbage. Are you ready? Let's ride!

10 Ways to Use Cabbage:

1. Saute cabbage along with garlic, mushrooms, salt, pepper, and shredded carrots. Wrap in phyllo and bake for delicious "egg rolls." Dip in sweet chili sauce or plum sauce for an extra kick.

2. Toss shredded purple cabbage with lime juice, agave nectar, minced fresh ginger, and chili flakes. Salt to taste and serve cold.

3. For an easy, impressive Asian side dish: Toss shredded green and/or purple cabbage with toasted sesame oil, toasted sesame seeds, agave nectar, tamari, garlic, and fresh ginger. Serve over spinach and top with crunchy sesame sticks. Garnish with a lime wedge.

4. I once hosted a potluck and one of the guests brought the most delicious cabbage rolls - you know, one of those dishes you just never forget! She simply made a stuffing of blended cashews, barley, lemon juice, shredded carrots, onions, sea salt, and garlic. Then, she placed a little of the filling in each cabbage leaf, wrapped them up, and steamed them until soft. So good! You can also do a more traditional tomato-based stuffing using crumbled tempeh or tofu along with Italian seasonings.

5. Speaking of potlucks, I attended one in Florida last month that included another unforgettable cabbage dish. The woman had just picked the (green) cabbage that morning, chopped it, and added the following: fresh ginger juice, turmeric, lemon juice, and sea salt. It sounds simple, but I had about four helpings. Freaking addictive.

6. For a simple vegan coleslaw, just substitute reduced fat (or regular) Vegenaise for mayo in your favorite coleslaw recipe. And yes, I do prefer the reduced fat Vegenaise, as it's made with better oils (flax and olive) than the other kinds. Most health food stores carry it.

7. For me, cabbage is one of the best ways to garnish Mexican fare. It adds color, nutrition, and crunch! I like to use raw, chopped red cabbage to top tostadas, burritos, tacos, and baked chimichangas.

8. Fresh spring rolls (aka summer rolls) always benefit with the addition of cabbage. In a soaked rice paper wrapper, place some red cabbage, shredded carrots, crushed peanuts, cilantro, lettuce, and basil. Wrap up and serve cold with sweet chili sauce for dipping. For those of you with my books, you'll find a plethora of detailed fresh spring roll recipes in both. Yes, I'm an addict.

9. I just asked my daughter (a cabbage lover from way back) what her favorite way to eat cabbage was. Her response: "Take a piece of lettuce. Put a cabbage leaf in it. Put a raspberry or strawberry inside and roll it all up." (I think anything with berries involved has a chance with her.)

10. For simple Thai curried cabbage: Stir-fry napa cabbage in some coconut milk, red curry paste, and fresh ginger. If desired, add some agave nectar and sea salt. Cook just until the cabbage is wilted and bright green (well under 5 minutes). Serve plain or with brown basmati rice.

Thanks so much for stopping by!

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