Monday, January 25, 2010

Healthy Cabbage Recipes

As promised, here are Ryan's healthy recipes for the veggie of the month: cauliflower!

Purple Soup
2 cans chicken broth
½ head of purple cabbage
10 baby carrots
1 cup broccoli
1 cup sliced greens (spinach or kale works best)
1 Tbls minced garlic
Pepper to taste
Preparation: Bring the chicken broth to a boil and then add the carrots (chopped) and cabbage (shredded) and reduce the heat to a simmer. If using kale then cut along the midrib (the fibrous part of the leaf that runs down its middle) and separate the thin leaf from the thicker part. Then take the broccoli and cut the stalk from the crown of the broccoli. Chop up the broccoli stalk and the kale stalk, and add after about 5 minutes along with the garlic. When tender (about 5 more minutes) wilt the kale/spinach on the top and add the pepper to taste. Enjoy this super healthy soup!

Super-easy stir fried cabbage
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded cabbage
2 tsp soy sauce
1 tablespoon Chinese cooking wine or cooking wine regularly.
* Add the rice and meat for a meal!
Heat oil in a wok or large skillet over medium heat. Add garlic, cook, and for a few
seconds until it begins to brown. Add the cabbage until it is coated in oil, cover the wok, and cook
1 minute. Pour the soy sauce, and cook and stir for another minute. Increase heat to high, and stir
in Chinese cooking wine. Cook and stir until cabbage is tender, about 2 minutes.

Cabbage Weight Loss Soup - used in hospitals for overweight patients to lose weight quickly for surgery
5 carrots, chopped
3 onions, chopped2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large cabbage, chopped
1 (1 ounce) dried onion soup mixture
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green peppers diced
10 stalks celery, chopped
1 (14 ounce) can beef broth
Preparation: Place carrots, onions, tomatoes, cabbage, green beans, peppers and celery in a large pot.
Add the onion soup mix, tomato juice, beef broth and enough water to cover vegetables. Simmer
until vegetables are tender. May be stored in the refrigerator for several days. It makes a lot of soup.

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