When considering a holiday side dish, you may not think about cabbage right away, but you would do well to serve a lucious dish of it in one form or another.
This food is very low in saturated fat and cholesterol and is a very good source of fiber. At only 13 calories per cup of cooked cabbage, it's a great way to fill you up with few calories. Try adding cabbage into a mixed green salad. It will help make you feel full and keep you regular.
Cabbage is a good source of Vitamins C and K. Vitamin C helps the body resist infectious agents and free radicals. Enough Vitamin K makes your bone stronger, healthier and delays osteoporosis. Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. For maximum nutritional value, don't overcook.
I've received raves and requests for this copycat side dish.
COPYCAT KFC COLESLAW
1 (1 lb.) package pre-shredded coleslaw mix with cabbage and carrots
2 TB. minced onion
1/3 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. milk
1/2 c. mayo
1/4 c. buttermilk
1-1/2 TBS white vinegar
2-1/2 TB. lemon juice
Dried Parsley Flakes
Place coleslaw mix in a large bowl. Add onions. Mix well. (Place mix in a food processor and pulse to shred a little finer if you desire the same texture as KFC serves.)
In a medium bowl combine buttermilk, milk, mayo, sugar, salt, pepper, vinegar, and lemon juice. Whisk well. Pour over cabbage mix. Stir well. Sprinkle with dried parsley. Chill for at least 2 hours or overnight before serving.
This is the cabbage dish I make repeatedly. So cheesey and so easy too.
About 8 cups chopped raw cabbage
chopped onion, if desired
About 4 ozs. Velveeta cheese, chunked or sliced
About 15 ritz crackers, crushed
Boil cabbage (and onion) in salted water until el dente. Drain well. Squeeze out most of the water if necessary.
In Pam-sprayed casserole dish, sprinkle about 5 crackers, crumbled.
Make a layer of cabbage (I ended up with 3 layers total)
then lay as much cheese on top as you'd like, but don't cover it totally.
Sprinkle with a few more crumbs, then do it all again two more times, ending with cheese and then topped with crumbs.
Bake uncovered in preheated 350 oven for about 20 - 25 minutes, or until bubbly around edges.
Be careful not to use too many crackers as the casserole will be too dry. You want just a light coating between all layers.
I love that I can make as much, or as little, of this recipe as I'd like...you can fix 4 servings or 14.
I recently made this tasty soup and we were so pleased with how flavorful it was. Makes the kitchen smell great too.
SLOW COOKER CABBAGE & KIELBASA SOUP
1# pkg. (turkey) kielbasa sausage
1 Tb. olive oil
1 med. onion, chopped
2 chopped garlic cloves)
6 c. chicken broth
4 c. shredded cabbage
(Adding 2 Tb. cider vinegar will give it a sweet n sour flavor), optional
1 large bay leaf
1⁄2 tsp. black pepper
Slice kielbasa into bite sized pieces. In large skillet, add oil and kielbasa. Over med-high heat, brown well, stirring often. When meat is nearly browned, add chopped onions and garlic. Cook just until onions soften.
Add sausage and onion mixture to slow cooker. Add some chicken broth to skillet to scrape the glaze from bottom of pan. Pour over mixture in slow cooker, then add remaining chicken broth.
Transfer kielbasa and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the kielbasa was cooked in and use a spatula to scrape the bottom, breaking up any glaze the kielbasa may have left in the pan. Pour over kielbasa and onions in slow cooker, and then pour in remaining chicken broth.
Add the cabbage, bay leaf, and black pepper to the cooker and stir all to combine. Cover and cook on low for 4-6 hours. Remove bay leaf and serve.
Don't miss my next column, full of holiday recipe ideas!
"Christmas is not as much about opening our presents as opening our hearts.” – Janice Maeditere