Tangy Braised Cabbage and Asian Cabbage

Every year, cabbage goes on sale for a week or so in March, and most of us eat a little out of obligation on St. Patrick’s Day. Cabbage is a strong flavor, so it doesn’t usually come up as a favorite veggie for many. But it really can be delicious.

Like all cruciferous vegetables, cabbage needs to be handled carefully. You can’t overcook them or you will enhance the natural bitterness in these veggies. I’ve mentioned before how roasting helps to bring out their sweetness, with roasted cabbage and roasted brussel sprouts. But with spring in the air, you may be avoiding the oven like I am.

Here are two fast, stove-top ready cabbage dishes that have a nice, mild cabbage flavor enhanced with bold sauces. They are quick to prepare, and they were quick to disappear at my house. If you are looking for a slightly untraditional St. Patrick’s Day feast, these are the cabbages for you. Enjoy!

Tangy Braised Cabbage (Serves about 3)

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½ tablespoon canola oil
½ large onion, sliced
1 cup low sodium chicken or vegetable broth
2 tablespoons horseradish or dijon mustard
½ small-medium green cabbage, sliced thin or shredded
1 tablespoon white vinegar

1. Heat oil in a large skillet that has a lid over medium-high heat. Saute onion for about 4 minutes, until beginning to soften.

2. Mix broth and mustard together. Add broth mixture and cabbage to skillet, tossing to combine with onions. Cover, and cook for 5 minutes.

3. Uncover pan, stir, and cook for 8 minutes or until cabbage is wilted to your preference, stirring occasionally. Stir in vinegar. Remove from heat. Serve immediately.

Nutritional Information (Amount per serving):

Calories: 88
Protein: 4 g
Fat: 3 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 13 g
Fiber: 5 g
Sodium: 163 mg

Asian Cabbage (Serves about 3)

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2 teaspoons lime juice
2 teaspoons brown sugar
1 teaspoon low sodium soy sauce
½ teaspoon sriracha
½ tablespoon sesame oil
½ small-medium green cabbage, sliced thin or shredded
2 tablespoons chopped fresh cilantro, optional

1. Combine lime juice through sriracha in a small bowl. Heat sesame oil in a large skillet over medium-high what. Add cabbage, and cook 7 minutes or beginning to brown.

2. Stir in juice mixture. Cook 4 minutes, stirring occasionally, or until cabbage is wilted to your preference. Stir in cilantro, if using. Serve immediately.

Nutritional Information (Amount per serving):

Calories: 71
Protein: 2 g
Fat: 2 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 12 g
Fiber: 4 g
Sodium: 83 mg

Recipe Notes: I prefer my cabbage a little more crunchy, so I cooked it the amount specified. If you like a lot of crunch, slice it thicker or cook it less.

Source: slightly adapted from Cooking Light

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