Posts Tagged ‘cabbage’
Japanese Pickled Cabbage – A Quick Pickle
Japanese Pickled Cabbage is a salad/condiment served alongside meals in Japan. This is a quick pickle, with the vegetables sitting in the brine for just a few hours to pull out some water and infuse them with flavor before serving. Cabbage is the star here. Napa or white cabbage would traditionally be used, but it…
Read MoreOrange and Radish Cole Slaw – A light Salad with a Citrus Taste
Orange and Radish Cole Slaw is a light salad with a bright citrus taste and a pleasant bite from organic radishes. It makes a nice side salad for grilled meals, or serve it as a topping on sandwiches, tacos, or wraps. You can swap other citrus fruits for the oranges. Lemons or limes both pair…
Read MoreUn Stuffed Cabbage Casserole in the Pressure Cooker
This Un Stuffed Cabbage Casserole has all of the flavors of traditional Hungarian Stuffed Cabbage made faster, easier and less offensive to the olfactory senses. My Hungarian mother-in-law makes her mother’s stuffed cabbage recipe every year just before Christmas. It is easy, but a little labor-intensive to fill and roll each piece, and then it simmers for…
Read More30 Minute Dinners – Healthy Alternatives to Fast Food
Here are ideas for 30 Minute Dinners recipes. Anyone with school-age children knows that things can get busy. Really busy with school and homework and practices and performances. And they want dinner every night! Grabbing some fast food in between activities is an option, but that can break your bottom line and your waistline pretty…
Read More10 Low Carb Vegetables and How to Prepare Them
If you are counting net carbohydrates here are 10 low carb vegetables, packed with nutrients and are delicious too. I use the terms net carbs and digestible carbs interchangeably below. The number is calculated by subtracting the amount of fiber in grams from the total amount of carbohydrates contained in a 1 cup raw serving.…
Read MoreStoring Greens – 5 Rules for Lettuce, Cabbage, Other Greens
Storing greens, after we purchase or grow is something we’re never taught, and there’s nothing more disheartening than opening the produce drawer of your refrigerator to make a salad and find that your lettuce has turned to a soggy mess. Or maybe you’re craving a green smoothie, and the kale is nothing but a shriveled…
Read MoreBaked Avocado and Vegetable Egg Rolls
This healthy vegetarian baked avocado and vegetable egg rolls recipe can be made with just about anything you happen to have on hand. The creamy avocado mixes nicely with the crunch of the shell and vegetables. But, the avocado does not reheat well, so only make enough to serve immediately. The sambal oelek in the sauce…
Read MoreSauerkraut – Just in Time for Oktoberfest
The art of making Sauerkraut has been around a long time. People have been fermenting foods since Neolithic times, and for a good reason. Besides preserving the foods, fermented foods can be great healthy foods. Lacto-fermentation encourages the growth of good bacteria that, when eaten, promotes a healthy digestive system. You can buy a fermenting…
Read MorePickled Beet Relish – Perfect for Sandwiches or Burgers
This Pickled Beet Relish is a bright red cousin to its cucumber cousin “Sweet Pickle Relish.” It is equally delicious on sandwiches or burgers. I made mine a little chunky. But, feel free to chop it up finer if you desire. This recipe uses about one bunch of beets and ½ to one head of…
Read MoreKick’n Vegetable Frittata – More Than a Breakfast Meal
Start your morning right with a vegetable frittata. This one has nutrient-dense kale, purple cabbage, and a kick of red pepper. Just because they’re made with eggs, frittatas don’t need to be relegated only to breakfast. This meal can be enjoyed at any time of the day! Breakfast, lunch, or dinner. Vegetable Frittata Ingredients: 1…
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