If you are only adding cabbage to your menu on St. Patrick’s Day or for slaw with your seafood suppers, you are surely missing out! Cabbage is an affordable veggie that adds flavor to lots of recipes.
Cabbage is full of nutritional goodness that can keep you feeling healthy and strong. Cabbage can be used for soups, salads, sandwiches and more. It can be fermented into a gut healthy sauerkraut or kimchi.
Cabbage not only is a good source of fiber, one cup of chopped, raw green cabbage has only 22 calories and provides you with 54% of the recommended daily value of vitamin C, 85% of the recommended daily value of vitamin K, and 1 gram of protein. Cabbage is a potassium rich food, something many of us are lacking. Some other benefits of cabbage include, it fights inflammation, improves digestion, protects your heart, lowers your blood pressure and cholesterol, it aids in maintaining bone health and blood clotting. Additional research reveals that the antioxidants in
cabbage can aid in the protection against cancer.
Spicy Unstuffed Cabbage
1 pound spicy bulk pork sausage
1 pound lean ground beef
1, 28 ounce can diced tomatoes
1 onion, chopped
1, 6 ounce can tomato paste
2 tablespoons distilled white vinegar
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon red pepper flakes, or more to taste
10 cups shredded cabbage
Heat a large skillet over medium high heat. Cook and stir sausage and beef in the skillet until browned and crumbly, 7 to 10 minutes, drain and discard grease.
Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into sausage mixture. Fold in cabbage. Reduce heat to medium low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
Serves 8, each serving contains; Calories 314, Protein 22g., Carbohydrates 17g., Fat 17g.
Greek Cucumber Salad with Creamy Poppy Seed Dressing
For the Dressing
½ cup sour cream
½ cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 teaspoon poppy seeds
1 tablespoon fresh dill, finely chopped
Salt and black pepper

For the Salad
1 small head of Romaine lettuce, chopped
¼ purple cabbage, shredded
1 green apple, cored and sliced
1 red apple, cored and sliced
1 cucumber, sliced
1 radish, sliced and slices quartered
1 teaspoon poppy seeds
1 tablespoon fresh dill sprigs
For the dressing, in a small bowl or jar combine the sour cream, yogurt, lemon juice, olive oil, garlic powder, salt, black pepper, poppy seeds, and finely chopped dill. Mix vigorously with a fork or whisk until all the ingredients are combined. Refrigerate until using.
For the salad, in a large bowl add the chopped Romaine, shredded purple cabbage, green and red apples, cucumber slices, radish slices and half of the dressing. Stir to loosely combine so that are of the vegetables and fruits combines.
Scoop the salad onto a serving plate, add another dollop of dressing, and sprinkle with poppy seeds and fresh dill.
Serves 4, each serving contains; Calories 180, Protein 3g., Fiber 4g., Carbohydrates 22g., Fat 10g., Sodium 185mg.
Easy Cabbage Casserole
1 medium green cabbage, chopped
1 pound ground beef, or turkey or chicken or sausage
1 small onion, diced
2 cloves garlic, minced
1 can diced tomatoes
1 cup cooked whole grain rice
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
Salt and black pepper
1 cup shredded cheese, cheddar or Parmesan
½ cup sour cream
1 tablespoon butter or olive oil
Preheat oven to 375 degrees.
In a large skillet, melt the butter or olive oil over medium heat. Cook the chopped cabbage until softened, about 5-7 minutes. Transfer to a baking dish.
In the same skillet, cook the ground beef and onion until browned, add the garlic and cook an additional minute. Drain any excess grease.

Stir in the diced tomatoes, Worcestershire sauce, Italian seasoning, salt and pepper. Add the cooked rice and simmer for 5 minutes. (For less carbs, omit the rice)
To assemble the casserole, pour the meat mixture over the cooked cabbage. Stir gently. Pour in sour cream, sprinkle with shredded cheese.
Cover with foil and bake for 25-30 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. Let the casserole rest for a few minutes before serving.
Serves 6.
Sauteed Lemon Garlic Cabbage
10 cups cabbage, core removed and shredded
1 ½ tablespoons extra-virgin olive oil
1 tablespoon minced garlic
Pinch of crushed red pepper flakes
½ teaspoon fine sea salt or more to taste
Half of a lemon, cut into wedges
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic,
red pepper flakes, and salt.
Cook stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown, about 10 to 15 minutes.
Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper and lemon juice.
Serves 4, each serving contains; Calories 105, Protein 3g., Fiber 4g., Carbohydrates 14g., Fat 6g., Sodium 338mg.
Crispy Parmesan Cabbage and Topping
(Adapted from a EatingWell recipe)
1 cup grated Parmesan cheese, I use shredded
3 tablespoons extra-virgin olive oil
1 tablespoon salt-free Italian seasoning
2 teaspoons garlic powder
¼ teaspoon crushed red pepper
1 small head of cabbage
½ cup chopped fresh basil
1 teaspoon lemon zest
½ teaspoon grated garlic
1/8 teaspoon salt
Position oven racks in top third and lower third; preheat to 450°F. Coat 2 large rimmed nonstick baking sheets with cooking spray.
Stir Parmesan, oil, Italian seasoning, garlic powder and crushed red pepper together in a small bowl until the cheese is well coated.

Cut cabbage lengthwise into 6 to 8 (3/4-inch) slices; cut each slice in half lengthwise (leave smaller end pieces whole, about 12 slices total). Evenly spread Parmesan mixture on 1 side of each cabbage slice (about 1 tablespoon), pressing to adhere. Arrange the slices, cheese-side down, along the edges of the prepared baking sheets, about 3 inches apart.
Bake until the cabbage is tender-crisp and the Parmesan creates a golden-brown crust on the bottom, about 12 minutes, rotating the pans between the top and bottom racks and from front to back halfway through. Remove from oven; let stand for 3 minutes. Using a spatula, turn the cabbage over, cheese-side up; return to oven and bake until tender, 4 to 5 minutes.
Meanwhile, stir basil, lemon zest, grated garlic and salt together in a small bowl. Let the cabbage stand for 5 minutes before topping and serving.