It’s that time again. Time for TLS-approved recipes we encourage everyone to try out! Eating a low-GI diet can be highly delicious. This week, we have several cabbage recipes that can help you dress up any dish or side. Did we mention that cabbage is an rich and natural source of vitamin C, iodine, potassium, calcium, and magnesium?
Roasted Red Cabbage with Gorgonzola
Courtesy of inthelittleredhouse.blogspot.com
What you’ll need: 1 head of red cabbage, olive oil, and 1-2oz of gorgonzola
Directions:
- Preheat oven to 425°
- Slice cabbage into 1/2 inch slices and brush both sides with olive oil
- Roast for 25-30 minutes until edges start to brown.
- Top with a few sprinkles of gorgonzola and roast for about 5 more minutes (or if you prefer, until the cheese starts to bubble)
- Top with cracked pepper and enjoy!
Had this for dinner the other night, and I highly recommend it to everyone! This may have to become a regular side I make…
Cabbage and Shrimp Stir-fry
What you’ll need:1 tbsp olive oil, 1 lb peeled large shrimp, 1 lb sliced cabbage, 1 sliced bell pepper, 4 oz sliced snow peas, 2 tbsp seasoned rice vinegar, 8 1/2 oz package of ready-to-heat whole grain, and 1 1/2 tsp sesame oil.
Directions:
- Heat 1 Tbsp olive oil in wok over medium heat. Add 1 lb peeled large shrimp and cook through, about 3 minutes. Transfer to plate.
- Add 1 lb sliced baby bok choy, 1 sliced bell pepper, 4 oz sliced snow peas, 2 Tbsp seasoned rice vinegar, and an 8.5 oz package of ready-to-heat whole grain and rice blend. Stir-fry until vegetables are tender.
- Stir in shrimp and 1 1/2 tsp sesame oil
Blue Cheese Cabbage Salad
What you’ll need: 1 head of green cabagge, 1 cup of chopped walnuts toasted, 1 medium red onion (thinly sliced), and 4 oz of crumbled blue cheese.
Directions:
- Wash cabbage and pull leaves from the head into a bowl
- Cut your onion into thin slices and mix with the cabbage
- Sprinkle your crumbled blue cheese and walnuts on top of your salad and toss
- Serve with vinnigrete dressing of your choice
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