Category Archives: Cabbage

Skillet Cabbage


Picture from

2 teaspoons vegetable oil
1 cup celery, washed and sliced
1 cup chopped onion
3 cups shredded or chopped cabbage
1/2 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, chopped

1. Heat oil in a large frying pan over medium-high heat (350 degrees in an electric skillet).
2. Add celery and onion. Cook 4-7 minutes until soft.
3. Add cabbage, green pepper, salt and pepper. Cook for 5-10 minutes, stirring often so the cabbage sweats.
4. Add tomato and serve immediately. Refrigerate leftovers within 2-3 hours.
Yield: 7 servings

Nutrition Information
Per serving: 2/3 cup
Calories 35
Fat 1.5g
Cholesterol 0mg
Sodium 190mg
Total Carbohydrate 5g
Fiber 2g
Sugar 2g
Protein 1g

Ham and Vegetable Chowder


Picture from

1 tablespoon vegetable oil
1 small onion, chopped
1/2 head cabbage, chopped (3-4 cups)
1 large potato, peeled and diced
2 cans (14 1/2 ounces) low-sodium, fat-free chicken broth
2 cans (15 ounces) cream-style corn
1 cup chopped lean (8% fat) ham
1/2 teaspoon black pepper
1/2 cup cheddar cheese, grated

1. Heat oil in large pot. Sauté onion, cabbage, and potato over medium heat, stirring often, until soft, about 10 minutes.
2. Add chicken broth, corn, ham, and pepper.
3. Cover and simmer until potato is tender, about 10 minutes
4. Serve hot, sprinkled with cheese.
5. Refrigerate leftovers within 2-3 hours.
Number of servings: 10

Nutrition Information
Per serving: 1 cup
Calories 160
Fat 5g
Cholesterol 15mg
Sodium 430mg
Total Carbohydrate 23g
Fiber 3g
Sugar 5g
Protein 8g

Chinese Ramen Cabbage Slaw


Picture from

5 cups shredded cabbage
2 cups chopped broccoli (or try broccoli florets)
1 cup shredded carrot
1/2 cup chopped green onions
1 package chicken flavored ramen noodles crushed. Reserve seasoning packet for dressing
3 tablespoons apple cider vinegar
1 tablespoon sugar
2 tablespoons vegetable oil

1. In a large bowl, combine cabbage, broccoli, carrot, green onions and uncooked ramen noodles.
2. For the dressing, combine ramen seasoning packet, vinegar, sugar and oil in a small bowl. Stir well.
3. Pour dressing over salad. Toss to coat. Refrigerate until served.
4. Refrigerate leftovers within 2 to 3 hours.
Yield: 12 servings

Nutrition Information
Per serving: 1/2 cup
Calories 70
Fat 2.5g
Cholesterol 0mg
Sodium 150mg
Total Carbohydrate 10g
Fiber 2g
Sugar 3g
Protein 2g

Chicken Cabbage Stir Fry


Picture from

3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/2 cup water
1 tablespoon soy sauce

1. Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
2. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
3. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
4. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about 1 minute.
Refrigerate leftovers within 2-3 hours.
Yield: 6 servings

Nutrition Information
Per serving: 1 cup
Calories 90
Fat 2.5g
Cholesterol 40mg
Sodium 140mg
Total Carbohydrate 3g
Fiber 1g
Sugar 0g
Protein 13g

Cabbage and Apple Skillet

Braised Red Cabbage with Sausage and Apples (3)Ingredients
1 head cabbage, chopped
3 apples, peeled, cored and chopped
2 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon vinegar
Salt and pepper to taste

1. In a large bowl, combine chopped cabbage and apples.
2. In a large skillet, heat oil over medium heat then stir in sugar and vinegar.
3. Add cabbage and apples and cook over low heat until tender.
4. Season with salt and pepper to taste. Serve and enjoy.
Yield: 6 servings

Nutrition Information
Per serving
Calories 160
Fat 9g
Cholesterol 35mg
Sodium 300mg
Total Carbohydrate 15g
Fiber 4g
Sugar 10g
Protein 9g