Recipe Notes | Connecticut Food Bank

Recipe Notes

13/Apr/17 / 13:34
Just Say Yes to Cabbage!cabbage for member enews

Our colleagues at the Food Bank of Central New York shared this great recipe from Just Say Yes to Fruits and Vegetables, a collaborative program of the New York State Department of Health and several New York food banks.

Use that leftover winter produce! Here are some good tips when picking, storing, preparing and eating cabbage.

 

  • Cabbage contains vitamin C, which is good for fighting colds and healing cuts.
  • Best buy – choose cabbage with firm heads and no brown spots.
  • Store – refrigerate unwashed cabbage up to one week.
  • Prepare – remove outer leaves, then rinse well.
  • Eat – try this month’s Stewed Cabbage recipe.
  • Add raw cabbage to salads.
  • Slice and put into stir-fry.
  • Add to soup (even to canned soup while it’s heating up).
  • Try steaming or boiling leaves, then filling with cooked meat, beans, or rice.

Stewed Cabbage

Makes 4 servings

 

Ingredients

2 teaspoons vegetable oil

1 chopped onion

2 minced garlic cloves

2 chopped celery stalks

3 cups chopped cabbage

1 can (14.5 ounces) stewed tomatoes, with liquid

Salt and pepper to taste

 

Directions

  1. Heat oil in a large frying pan over medium heat.
  2. Add onion, garlic, and celery. Cook for 5 minutes or until soft.
  3. Add cabbage and 2 tablespoons water. Reduce heat to low and cook for 15 minutes. Stir often.
  4. Add tomatoes and cover pan. Cook for about 30 minutes or until cabbage is soft. Stir often.
  5. Season with salt and pepper. Serve hot or cold.
  6. Enjoy! Refrigerate leftovers

Nutritional Information

Nutrition information per serving: 90 calories, 2.5g fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 15g carbohydrate, 5g dietary fiber, 2g protein, 70% vitamin C

Check out the Just Say Yes to Fruits and Veggies website jsyfruitsveggies.org for other tips, tricks and recipes!