Cabbage is not a vegetable I use much, it belongs to the brassica family which tends to be gas forming for people like me with intestinal problems. It is packed with nutrients and is an excellent source of vitamin C and K.
I recently came across a recipe for cabbage steaks and it looked so good I had to try it out.
Slices of cabbage were cut and put into a baking dish, drizzled with olive oil, sprinkled with seasonings and roasted in the oven covered with foil for about an hour. A delicious way to cook cabbage and add to your meal.
That left me with a lot of cabbage to use up. So next was cabbage casserole, or the quick way to make cabbage rolls.
I used shredded cabbage, a can of diced tomatoes, 1 1/2 cups of brown cooked rice, about 1 lb of ground beef, some frozen celery and onion. Cook and drain the ground beef, add the onion and celery and any seasonings you wish. Mix with the cabbage and rice and bake in a casserole dish for about an hour.
To use the remainder of the cabbage I made some cabbage soup.
- 6 cups water or veggie stock
- 1 can (796 ml) of diced tomatoes
- 1/2 cup of chopped onion
- 1/2 cup of diced celery
- 1/2 cup of green beans
- 2 medium carrots, diced
- 1 large potato, chopped
- 1 tsp of sea salt, Italian seasoning, and parsley
Mix all ingredients well in a big soup pot, bring to a boil, and then simmer for about an hour or until veggies are soft.
I always cook a big batch of soup so there is lots for the freezer for later. This time I made two dishes of casserole and froze one of them. Both the soup and cabbage casserole freeze well.
I’m sharing with Souper Sunday, where you can link up your soup, stew, chili, soupy curries, salad, or sandwich dish.
Soup is always in season, find a delicious recipe that just might become your new favourite.