Sunday, August 5, 2012

Increasing Veggie Variety: Cabbage

Sweet chili sauce tilapia on a bed of cabbage.
I've been trying to add some new veggies into my diet to get some more variety, and encourage myself to eat more vegetables. This week: cabbage. I'm not a fan of coleslaw, and that's where I usually see cabbage. So, I never think to cook other things with it. Time to change that.

First, what's so great about cabbage? Cabbage is low in calories, but high in fiber, vitamin C, potassium, and vitamin K. A great diet food! And it's super cheap (which is good on my grad student budget). Cabbage is high in antioxidants and studies suggest it may prevent cancer (see this and this).

I couldn't decide whether I wanted purple or green cabbage, so I got both. I chopped it (in my amazing food processor) and braised it in chicken stock. The chicken stocks adds some flavor with very few calories (which is great). However, the cabbage wasn't as flavorful as I would have liked. Next time I'll add some spices. But, it was very good with some tilapia. I spread sweet chili sauce on the fish, sprinkled bread crumbs on top, and baked it wrapped in foil. This went very well with the cabbage, and added some flavor that was otherwise lacking.

Do you have a favorite cabbage recipe? How do you usually cook your cabbage?

3 comments:

  1. I just bought some tilapia yesterday :) Great minds think alike!
    Which reminds me I haven't had cabbage in quite a while.

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  2. I love cabbage!

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  3. I love cabbage! We usually braise it which sounds weird but is delicious. I also just now started eating coleslaw. I used to hate it but making it myself has made me actually appreciate it!

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