Full. Full of food. Full of a yummy and nutritious vegetable that happens to be a part of the brassica family that also includes cauliflower, broccoli and Brussels sprouts.
Yes, there can be the unfortunate side-effect of occasionally being filled with a little extra gas too. If you find that happens often for you with vegetables, we may need to talk gut bacteria. Sometimes, if we don’t have enough of our good bacteria, breaking down fibrous, greens can be a bit tough to do. There can be a few reasons for this so check in with us if this is something you’d
like to learn more about.
In the meantime, let’s talk about how to get more of this particular leafy, green into your diet.
I love to incorporate this into soups and casseroles in lieu of noodles. What I love about cabbage is that it tastes very mild when cooked and gets soft enough for easy eating without falling apart because it’s not as delicate as a lettuce leaf. It also is a great food “chameleon” as it takes on the flavor of the other foods that it’s been cooked with. That’s what makes it a popular ingredient with good ol’ boiled dinner and corned beef. (Ugh, I feel bloated just typing that.) If you want to try some healthier options, there are plenty of different ways that can be done. As I mentioned, cabbage makes a great sub for noodles. So, if I’ve made a batch of chicken soup, instead of using noodles, I’ll throw in some shredded cabbage. You can do this for any soup that you make as an alternative to noodles or rice if you’re just looking for some extra filler. Just a note – as it cooks down, it will contribute some water so you may want to hold off on adding all of your liquid until the cabbage is tender to see what volume you’re left with.
This weekend, I wanted to make sure that food prep was well under way as I’ve learned that getting a few things ready for the week ahead makes for a much smoother week. I usually sit down with my kids and husband to take any requests for meals (the kids eat much better when they’ve had a say) and create our menu plan for the week. This is also a great time to reflect on evening activities or other events that may make it an usual week. Once the menu is in place, I create my list for the store after taking an inventory of what is already on hand. Then, after a quick trip to the store, we turn on football and start to cook.
This past Sunday, I made an “unstuffed” cabbage roll soup and a beef stew. The cabbage roll soup will be my lunch for work this week and the beef stew is Monday evening’s dinner – a night where we call get home a little later making meal prep really hard. Honestly, I love the cabbage roll soup so much that I may have it for dinner too. I love it so much that I wanted to share it with you today as part of our #MealtimeMonday that we have been sharing weekly on Facebook. Soups on!
- 2 lbs lean ground beef, ground turkey or ground venison
- 1 large onion
- 3 cloves of garlic
- 2 cans of organic diced tomatoes
- 1 can of organic tomato sauce
- 1 medium head of cabbage
- 2 tsp ground nutmeg
- 2 tsp ground cinnamon
- 1 tsp black pepper
- Salt, to taste