Easy Skillet Cooked Cabbage (Photo by Alice Henneman)
Skillet Cooked Cabbage is now one of my favorite go-to recipes for preparing cabbage. While eating a whole head of cabbage made into a slaw can seem daunting, the more compact nature of cooked cabbage makes for an easy meal for 4 people.
A whole cabbage head will keep in your refrigerator for up to 2 weeks. It can be among the last of the fresh produce from a CSA (Community Supported Agriculture) box, farmers market, garden or store that you prepare. This cabbage was left over from my CSA box from last week.
I was intrigued by this recipe I found on USDA’s “What’s cooking? USDA Mixing Bowl“. And, decided to try it with the local, seasonal foods I had on hand this week: Cabbage, potatoes and onions. The recipe said it made 5 servings; however, there were just two of us. We ended up eating every bit of it at one meal … there was something about the flavor that was tasty yet a comfort food type of feeling. Maybe it was the melted cheese and walnuts on top?
Try it and see what you think … the recipe follows.
Cabbage, Tomato and Corn Salad (Photo by Alice Henneman)
Cabbage, Tomato and Corn Salad is a recipe inspiration that came to me when I looked at the foods in this week’s Community Supported Agriculture (CSA) box from my farmer, Pekarek’s Produce that included these foods. Though this recipe makes 4 side-salad servings, my husband and I liked it so well, we ate the whole thing for lunch.(These foods would also be currently growing in gardens and available at farmers markets.)
Alice’s Notes: This is a very basic coleslaw recipe that can be made from ingredients you probably already have in your kitchen, especially the dressing ingredients. Possible alternative purchased salad dressings include: classic coleslaw dressing, ranch dressing and poppy seed dressing. Other ingredients you could add include:
My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.
My goal with Cook It Quick is: Making you hungry for healthy food!
Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!