I had what amounts to a bumper crop of cabbage this winter, considering there are only two of us. The best way for me to use up the cabbage is to cook a split-use dinner. Of course, not everyone wants stuffed cabbage rolls and steamed cabbage for dinner (although it’s very healthy!). Luckily, cabbage stores well in the right environment, so I can make cabbage rolls on Monday and steamed cabbage on Saturday if I put the leftover cabbage back in the cooler in the garage.
Steamed cabbage is one of my favorites. Prep is simple and it can be ready in just a few minutes when steamed in a stove-top steamer like the Gotham Steel® steamer. A little butter, some salt and pepper, and you’ve got a great companion to ham, pork chops, and even chicken.
Simple, healthy side that goes with just about any main course
- 1 head cabbage
- 2 qt. water
- salt to taste
- pepper to taste
- butter to taste
Place water in 5-qt. pot and bring to boil
Core and quarter cabbage; place in steamer tray
Place steamer tray atop pot, cover and observe until steam begins to escape vent
Steam for 10 minutes or until cabbage is tender
Season with salt, pepper, and butter as desired
This recipe is a variation of my original Coleslaw. I used regular mayo, Splenda®, and doubled the carrots and pineapple. It was absolutely perfect!
I started out grating the cabbage with my box grater but switched to the mini chopper to finish up half the head (it was taking too long with the box grater and March Madness was calling my name). I also used the mini chopper for the baby carrots. The full size food processor is on the top shelf of the cabinet and requires use if the 3-step ladder to get it down, so I used the readily accessible mini chopper.
Coleslaw makes a great side dish, and it's a good way to use up fresh cabbage. My garden provided the inspiration for this perfectly delicious homemade slaw!
Course: Salad, Side Dish
Servings: 12 people
- 1 head cabbage, small shredded
- 6 oz. baby carrots shredded
- 8 oz. crushed pineapple drained
- 3/4 cup mayonnaise regular or fat-free
- 3/4 cup Splenda® or other low/no-cal sweetener
- 1/4 tsp dry mustard
- 4 tsp white vinegar
- 1/2 tsp salt
Shred cabbage and carrots. Drain pineapple.
Place cabbage, carrots, and pineapple in large bowl. Stir to mix.
Mix Splenda®, vinegar, mustard, and salt in small bowl
Add mayonnaise mixture to cabbage mixture, stirring to mix well.
- If using a larger head of cabbage, use half the head or increase other ingredients proportionally; e.g. instead of 3/4 cup mayo, use 1 to 1-1/2 cups
- Coleslaw can be stored in refrigerator for 5-7 days if covered tightly
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