Easy and delicious ways to use leftover cabbage beyond cole slaw.
Now that it’s March, here’s hoping you’re seeing a bit more green. Such as:
After this very long winter, you may now be grasping at anything green – and
somewhat spring like. I know I am.
So much so that I purchased TWO very large green cabbages the other day. Even for my family of six, that’s a lot of cruciferous vegetables. But I won’t mind having leftover cabbage as besides being beautifully green, cabbage is packed with nutrition:
- 1 cup raw = 33 mg vitamin A + 87 mg vitamin C + 2 g fiber + 5 g carbs = 22 calories
- 1 cup cooked = 120 mg vitamin A + 60 mg vitamin C + 4 gm fiber + 8 g carbs = 46 calories
So, I’ve been searching around to find delicious ways to enjoy the crunchy veggie….and lots of yummy recipes popped up. Now, I’m thinking I won’t have enough cabbage!
Cabbage Slaw with Toasted Sesame Oil Vinaigrette
via Rachel @ RachelBegun
Rachel’s got a great idea: ‘I make a big batch of this on the weekend and eat throughout the week with meals or as a snack.’ Because cabbage is hearty – it doesn’t wilt – instead it’s more flavorful throughout the week.
via Kelly @ The Pretty Bee
Why have I never made this super-simple Irish dish of mashed potatoes with cabbage, onions, cream, and butter? THIS will be the year. Kelly’s version of Irish Colcannon is vegan – but she mentions that some people add bacon. That will be me.
Cabbage and Bow Ties
via Elana @The Inventive Vegetarian
Add this dish to your pasta repertoire. Basically just pasta + flavorful grated sauteed cabbage; I smiled at the photo of Elana using an old-school grater ‘in honor of this old-school, Eastern European recipe.’ (I will use a food processor!)
Fiesta Fish Tacos
via Jill @ Jill Conyers
Hello Summer! Just looking at these beauties warms my toes. Imagine how wonderful actually making them will be – with all those sunny spicy flavors.
And here are a few ways Deanna & I use leftover cabbage:
Roasted Cabbage Wedge Salad
via guest post for Linsday @ The Lean Green Bean
My absolute favorite way to eat cabbage – roasted so it gets all caramelized and sweet.
It’s a picnic classic that is a perfect combo any time of year: Crunchy cabbage + crispy Ramen noodles in a tasty dressing.
Deanna’s version of sauerkraut + 1/2 head leftover cabbage – all cooked with a bit of bacon – is one of our most popular recipes. Click to see a video of how her family celebrates with this traditional dish (Hint: Adorable dancing toddler involved!)
Thumbs up or thumbs down to cabbage? Will you be making Corned Beef and Cabbage for St. Patty’s Day? How do you use your leftover cabbage?
Seeing any green yet?