Simple Fried Cabbage – WFPB

IMG_0815As we all know, on a whole food, plant-based diet we get a spend a lot of time finding DailyDozenways to get our veggies in.  I typically follow the Dr. Greger mobile app “daily dozen”.  If you don’t know about this app, it is a free app and super easy-to-use.  It tracks categories and servings of foods to hit your minimum daily requirements.  I’ve included a picture of the app here.  You can see that you just easily check off the categories as you go through your day, very efficient! Click on a category to get further information about what a serving consists of.  I recommend you use it.

That being said, it’s sometimes hard to be fill in all those minimum requirements, it’s a lot of food and we only have so much time to prep and cook – yes?   One veggie I always have in my fridge is a head of green cabbage.  It’s typically inexpensive and stores well.  It’s also versatile – I slice off quarters of it to shred over tacos, combine into salad and soups and mince into breakfast burritos.  Back in my childhood, we fried cabbage in bacon grease (the horror!) but I’ve lightened it up here and enjoy it as much as the original.   Sauteing with the onion provides a little sweetness and removes the bit of bitterness fresh cabbage has.  This recipe is literally four ingredients, so super simple to make, and ticks off your cruciferous vegetables for the day.

Simple Fried Cabbage – WFPB

Makes about six servings

  • 1 Large Head of Cabbage, sliced thin
  • 1 Medium Onion, sliced thin
  • 1/4 Cup Vegetable Broth (I use the Better than Bouillon brand)
  • 2 Tsp Mrs. Dash Original Seasoning

I prefer to use a cast-iron frying pan for this dish as it just holds the heat so well and if your cast iron is well seasoned you don’t have to worry much about sticking.   Heat a large pan on medium heat.  Add the vegetable broth and onion, saute about 5 minutes till onion is beginning to soften, add the cabbage, cover.  As the cabbage releases its juices it will break down a lot.  You’ll be barely able to put the lid on in the beginning but it cooks down to about 1/4 of the original size.  Stir frequently to prevent sticking, add a little more vegetable broth if needed.

When the cabbage is almost tender, add the seasoning (I used Ms. Dash) or you can use regular salt and pepper.  Depending on the size of your cabbage to begin with, add 1 tsp of seasoning, stir well and taste.  I found 2 tsp was the right amount for the large head of cabbage I had.   That’s it!   This dish stores well in the fridge, so it’s great leftovers.

 

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