APPLE, CARROT & CABBAGE CHOPPED SALAD
This colorful autumn slaw has a hint of cinnamon and orange.
BEER BRAISED CHICKEN TACOS WITH CABBAGE SLAW
Who doesn’t love tacos?? This German inspired twist will keep things interesting but will still be on your table in 35 minutes.
CARROT AND KOHLRABI SLAW
A perfectly dressed and colorful slaw.
CHARRED CABBAGE WITH GOAT CHEESE RAITA & CUCUMBERS
If you’ve never grilled cabbage, I highly recommend it. Spoiler alert – this salad is also topped with corn nuts. How fun is that?
CHOPPED SALAD WITH RED CABBAGE, KALE, CHICKEN & AVOCADO
Chopped salads are my favorite – loaded with veggies, major crunch factor and a little sweetness from the dried cherries.
PEANUT ZOODLE SALAD WITH CHICKEN
Zucchini, red cabbage and carrots make this salad as colorful as it is delicious.
RED CABBAGE PORTERHOUSE STEAKS WITH HERB BUTTER
(Courtesy of Eating Well magazine)
Cabbage Steaks
2 medium heads red cabbage (about 3 pounds each)
2 cloves garlic, minced
¼ teaspoon salt
1 cup red wine
½ cup extra-virgin olive oil
¼ cup reduced-sodium tamari
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon light brown sugar
½ teaspoon ground pepper
Herb Butter
4 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh herbs, such as basil, dill and/or chives
¼ teaspoon ground pepper
To prepare cabbage: Place each cabbage on a cutting board, stem-side up. Using a large chef’s knife, cut two 1-inch-thick slices from the center of each head. (Reserve the remaining cabbage for another use.)
Mash garlic and salt with a fork or the side of a chef’s knife to form a paste. Combine the garlic paste with wine, oil, tamari, mustard, rosemary, brown sugar and ½ teaspoon pepper in a 9-by-13-inch baking dish. Dip the cabbage slices in the marinade to coat both sides, then place in a large sealable plastic bag. Pour the remaining marinade on top. Refrigerate for at least 8 hours and up to 1 day, turning occasionally.
To prepare herb butter: Combine butter, herbs and pepper in a small bowl. Scrape onto a piece of plastic wrap and shape into a 1-by-2-inch cylinder. Roll up in the plastic. Refrigerate.
Preheat grill to medium-high and preheat oven to 400°F.
Remove the cabbage from the marinade (discard the marinade). Grill, turning occasionally, until very charred, 16 to 20 minutes total. Transfer to a large baking sheet. Bake until tender, about 15 minutes. Serve with the herb butter.
To make ahead: Marinate cabbage (Steps 1-2) for up to 1 day. Refrigerate herb butter (Step 3) for up to 1 week or freeze for up to 3 months.
SERIOUSLY GOOD HOMEMADE COLESLAW
This is a killer slaw recipe! Make a big batch and serve it as a side for whatever you’re grilling or to top your tacos and pulled pork sandwiches.
VIBRANT SPRING BROCCOLI BUDDHA BOWL
Colorful veggies and hearty grains with a turmeric-ginger vinaigrette.
WHOLE FOODS KALE SUPERFOOD SALAD
Have you ever tried that Kale Superfood Salad at Wholefoods? I love it but prefer to make it with my own ingredients so I searched around and found this recipe that is just as delicious and will use up your kale and cabbage. I usually make one big batch and have it for lunches or with dinner. The beauty of hearty greens like kale and cabbage is that they will last for a few days even with the dressing on them. I frequently don’t bother making the dressing in this recipe though and go with a bottled dressing. I have found Blueberry Acai Dressings but if not, I use a raspberry vinaigrette.
Upswing Farm 