If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.
This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
freshly ground black pepper
spray olive oil OR non-stick cooking spray
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil
1 Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
2 Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
3 Remove chicken and let stand until cool enough to handle.
4 Remove skin from chicken and tear meat away from bones.
5 Return meat to soup; discard skin and bones.
6 Add more salt and pepper to taste, if desired.
7 Return soup to a simmer.
8 In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
9 Drop by tablespoonfuls into simmering soup.
10 Cover and simmer for 15 to 20 minutes.
11 Serve immediately.
12 Yield: 4 to 6 servings.
13 *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
how to use it:
Best of all: it keeps in the fridge for several days or as long as several weeks, if stored in a tightly sealed jar and covered with a layer of oil, like pesto. Here’s one of our favorite salsa verde recipes:
courtesy of Caroline Fidanza and Saltie: A Cookbook
2 cups mixed herbs: parsley, mint, dill, scallion, cilantro
1/4 cup capers
1 fresh red chile (optional), seeded andthinly sliced
2 large cloves garlic (optional), thinly sliced
3 tablespoons extra-virgin olive oil
In a bowl, toss the herbs with the capers, chile and garlic (if using), and olive oil. Add the juice of 1 lemon and a small pinch of sea salt. Taste. The flavor should be bright and lemony. Adjust as necessary with lemon and salt.
Turkey Sausage, Kale and White Bean Soup
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 2 cups • Old Points: 7 pt • Points+: 9 pts Calories: 320.7 • Fat: 13.0 g • Protein: 33.2 g • Carb: 15.1 g • Fiber: 5.1 g • Sugar: 1.2 g
Sodium: 697.1 mg
- 1.25 lb homemade turkey sausage meat
- 2 tsp olive oil
- 1 clove garlic, minced
- 1/2 bunch kale – rinsed, leaves removed from the ribs & rough chopped
- 1 cup Cannellini or Northern beans – drained and rinsed
- 4 cups fat free chicken stock
- 2 cups water
- 1 small pinch dried red pepper flakes (optional)
- salt and freshly ground pepper to taste
Heat oil over medium-high heat in a medium sized pot. Add sausage meat breaking it up with a spatula or wooden spoon into large chunks. When completely cooked, add garlic and saute for 2 – 3 minutes (careful not to let the garlic burn). Add the water, stock, beans and red pepper flakes (if using) and stir thoroughly. Simmer on low for 10 minutes, covered. Throw in kale and allow to simmer for another 10 minutes covered. Adjust salt and pepper to taste. Divide into four bowls and serve hot.
Minutes to Prepare: 30
Minutes to Cook: 60
Number of Servings: 15
See above, you may switch a large sweet potato for the two potatoes, and you may add sea salt but I never do since it already has 410mg of sodium. THE POTATOES ARE NOT BAKED AHEAD OF TIME….that is just a sparkpeople ingredient. grate the potatoes, skin and all, uncooked. The sunflower seeds are best if soaked overnight.
1) Grind Sunflower seeds in food processor with 1/4 cup water until it becomes a thick, smooth paste (not dry)(Use a bit more water if needed).
2) Add flour, nutritional yeast, basil, oregano, sage and fine grey sea salt. Mix well.
3) Set aside in a stainless steel bowl.
4) In blender, puree onions, garlic and tamari, adding small amounts of water as necessary to make a smooth paste. Add to mixture.
5) Add potatoes, olive oil and lemon juice. Mix well.
6) Pour into well oiled pan and bake at 350 degrees for 45-55 min.until top is golden brown.
7) Allow to cool, then cut and refrigerate.
8) Cut 4 x 4 to make 16 pieces.
* This pate freezes well, just pre-wrap separate chunks with wax paper for ease of removal.
Number of Servings: 15