Thanksgiving has come and gone. I hope yours was an abundance of all that you need most in your life. I had meant to write a post about the dishes I had made other years for that grand celebration, but I simply didn't get to it. So hopefully you found some recipes here or elsewhere that worked well for you.
This is a soup I had made in mid-November, but never took the time to post. So...here it is.
Cabbage soup. Again. But this is new! And remember, cabbage is part of the brassica family. You know, that awesome family of plants that are packed with vitamins, minerals, and antioxidents making them the powerhouses of the vegetable kingdom. According to VegetableExpert.com cabbage, one of the oldest of the brassica vegetables, and the ancestor of broccoli and cauliflower, has been used in cooking in Europe for more than 4,000 years, giving it an epic history. In fact, the Latin word brassica comes from the Celtic word bresic, meaning cabbage. The English word cabbage comes from the French caboche, meaning head.
And don't forget the benefits of onions (besides the benefit of using another onion being kept cool in an unused bedroom-turned root cellar). Heap on top of that the benefit of cooked tomatoes with all of its lipocene, and the green pepper from our garden that I had frozen in small bags. It's all a definite Pzazz for your good health.....to off-set the sweets in which you are likely to indulge in the next couple of months.
This recipe originates from ehow.com and it is a definite keeper!
|Red cabbage and onion from Tom's garden|
- 1 Tablespoon coconut oil
1/2 cup chopped onion
1 small Fuji apple, peeled, cored and seeded
1/3 cup chopped green bell pepper
3 cups shredded red cabbage, core removed
2 medium tomatoes, chopped
2 cups low-sodium vegetable broth
1/2 Tablespoon tamari (soy sauce)
1 Tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper
Garnish: goat cheese
Saute onion, apple, and green pepper in the oil. Add the cabbage and tomatoes and cook till tender.
Mix the broth, tamari and tomato paste together in a bowl. Add to the soup. Add the salt and pepper. Simmer till all the vegetables are tender.
When cooled slightly, puree with an immersion blender stick.
Sit back and relax with a bowl of health!
Nutrition per serving:
Servings per recipe: 4
Serving Size: 1 cup
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 690 mg
Total Carbs: 19 g
Dietary Fiber: 4 g
Protein: 3 g