Tender cabbage coated in mildly spiced peanut sauce replaces noodles in this delicious Thai bowl. Carrots and bean sprouts add color and crunch to this veggie packed dish paired with your favorite protein. It is really quick to make and you can even turn this into a 10-minute meal if you grill your protein and make your sauce in advance. Leftovers are delicious the next day if you are lucky enough to have leftovers.
Ingredients: ½ cup light coconut milk 1 tablespoon red curry paste ¼ cup peanut butter 1 tablespoon low-sodium soy sauce or coconut aminos ½ lime, juiced 3 to 4 dashes of Sriracha hot chili sauce 2 large or 3 medium carrots 1 teaspoon sesame oil 1 tablespoon canola oil 1 medium head of cabbage, cored and finely shredded 2 green onions, thinly sliced 4 ounces bean sprouts Grilled chicken, shrimp or tofu Optional: chopped peanuts
In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from lime and Sriracha hot chili sauce. Process until smooth and creamy.
Trim and peel carrots. Cut carrots into noodles using a spiralizer and set aside.
In a wok or large skillet, heat sesame and canola oil over medium-high heat. Add cabbage and cook stirring frequently for 5 to 7 minutes, until tender and lightly browned.
Pour ⅓ cup sauce over cabbage and cook for an additional minute. Serve cabbage in bowls topped with carrots, green onions, bean sprouts and grilled chicken, shrimp or tofu. Sprinkle with chopped peanuts and drizzle a little extra peanut sauce if desired.
There’s something so beautiful about a wedge salad where you can see layers of green produce decorated with your favorite toppings. Instead of lettuce, I used cabbage grilled in foil packs with an orange-sage marinade that doubles as a warmed dressing. Crunchy bacon and melt-in-your-mouth blue cheese round out my Grilled Cabbage Wedge Salads. These are elegant enough for entertaining and simple enough to make on a busy night.
1 medium head green cabbage, cored and cut into 4 wedges
1 tablespoon olive oil
1 tablespoon fresh chopped sage
¼ teaspoon salt
¼ teaspoon ground black pepper
4 slices of bacon, cooked and crumbled
4 ounces blue cheese, crumbled
Place cabbage wedges in a shallow dish and zest orange on top of cabbage.
In a small bowl, juice the orange. Whisk in olive oil, sage, salt and pepper. Pour mixture over cabbage wedges and marinade for 30 minutes.
Prepare a grill for medium-high heat. Place each cabbage wedge over a sheet of aluminum foil and drizzle any marinade from the bottom of the dish over the cabbage. Seal foil tightly around wedges and grill for 8 to 10 minutes per side.
Remove from grill, unwrap and serve with bacon and blue cheese crumbles.
With bright purple cabbage, one look at this dish is like sunshine on a rainy day. Filled with tender and flaky fish, crunchy cabbage and creamy avocado sauce, one bite of these tacos will have you reminiscing of ocean- or lake-front dining. Pair them with chips, salsa and a margarita for a restaurant-inspired meal.
4 cups purple cabbage, shredded
¼ cup cilantro leaves, chopped
The juice of 2 limes, divided
1 small avocado, pit removed
1 cup plain, light Greek yogurt
1 ½ pounds halibut
1 tablespoon olive oil
1 teaspoon ground chipotle pepper
¾ teaspoon salt, divided
½ teaspoon ground black pepper
12 corn tortillas
⅓ cup cojita cheese, crumbled
In a medium bowl, combine cabbage, cilantro and half of the lime juice, and stir until evenly coated.
With a spoon, scoop inside of avocado from the outer shell and place in a food processor. Add yogurt and ¼ teaspoon salt, and process until smooth.
Prepare an outdoor grill to medium-high heat. Brush fish with olive oil and season with chipotle pepper, black pepper and remaining salt. Grill fish until opaque, about 4 minutes per side. Remove from grill and flake into large chunks with a fork. Drizzle fish with remaining lime juice.
Place tortillas on the grill for about 30 seconds on each side, until light grill marks appear. Remove from grill and place an equal amount of fish in each tortilla. Top with cabbage, avocado cream and cojita cheese.
Here is a delicious and nutritious meal you can eat with your hands. Small cabbage leaves make perfect cups for holding chicken and vegetables, and these are drizzled with my spicy Thai peanut sauce for just a touch of heat. The ingredients can be prepared in advanced and assembled when ready to eat, making this an excellent meal for busy nights or lunches on the go. If you can only find large cabbage, fold the leaves like a burrito to create cabbage wraps.
½ cup light coconut milk
1 tablespoon red curry paste
¼ cup peanut butter
1 tablespoon soy sauce
1 lime, halved and divided
3 to 4 dashes of Sriracha hot chili sauce
2 cups any combination of vegetables, diced or shredded (such as bell pepper, cucumber, radish or carrots)
2 tablespoons fresh cilantro, chopped
1 small head cabbage, leaves separated
2 chicken breasts, cooked and chopped
¼ cup unsalted chopped peanuts
In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from ½ of lime and Sriracha hot chili sauce. Process until smooth and creamy.
Combine vegetables in a large bowl and squeeze the juice of the remaining lime half over the produce. Add cilantro and stir to evenly combine.
Fill each cabbage leaf with an equal amounts of chicken and vegetables. Drizzle each cup with peanut sauce, top with peanuts and serve.
Cabbage and egg sound like an odd combination, but trust me on this one. This dynamic duo is unbelievably delicious with an added taste of Mexico that will make you want to turn on the Mariachi music. For a real south of the border experience, pair this breakfast dish with Mexican spiced coffee.
For a quick breakfast, sauté cabbage in advance and reheat with a quick scrambled egg. In less than five minutes, you can have a healthy breakfast that tastes like one you would enjoy on a lazy weekend.
1 tablespoon olive oil
1 small head cabbage, cored and shredded
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
1. Heat olive oil over medium—high heat in a large non—stick skillet. Add cabbage, cumin, chili powder and salt. Sauté for 8 to 10 minutes, until tender and lightly browned.
2. Place cabbage in a large bowl and set aside. Whisk eggs in a small bowl, add to skillet and scramble, stirring slowly with a spatula until cooked through. Return cabbage to skillet and stir to combine.
3. Serve in bowls with toppings of choice.