All posts tagged: Cabbage

Time2Thrive Egg Roll Soup

Published by

This easy soup will satisfy your egg roll craving!

Kohlrabi Slaw with cherries

Published by

One of the cool things about using a CSA provider is getting “surprise” veggies you have not cooked previously.  A few weeks ago, Kohlrabi showed up in our box.  Kohlrabi are part of the cabbage family, and have an odd sputnik look to them.  (OK, that dated me…)  Here’s a recipe that not only uses them, but is DELICIOUS!  Want a twist on coleslaw?  Here it is, but first, a rundown of the benefits of eating Kohlrabi.  Low in fat, high in fiber, potassium, and a ton of Vitamin C, and they are in season now! This recipe is low in net carbs (watch out for the dried cherries, if you eat a lot, it will increase the carbs, and they are yummy!) Kohlrabi, Fennel & Cabbage Slaw with Cherries Ingredients: ¼ cup roasted salted sunflower seeds 2 medium bulbs Kohlrabi 1 small head fennel, outer leaves removed, shredded 2 cups shredded green cabbage 1/8 cup dried, tart, unsweetened cherries (no sugar) small fistful of coarsely chopped fresh dill (or dried, 2 tsp) Dressing: ¼ …

Spicy Korean Pork with Asian Slaw

Published by

This recipe was so good when I had it at my brother-in-law Marty’s house, we asked him for the recipe.  Originally from Fine Cooking, I’m posting it here.  You can find a lot of good recipes on their site. This is a beautiful and delicious presentation of an old standard.  Much more fun than roast tenderloin!  My husband made it again tonight, so I thought I’d post!  The only tricky thing in here is the brown sugar, which you could probably substitute honey (or even Stevia, but I have not tried that)! INGREDIENTS: Pork tenderloin (two small or one large) wheat free tamari sauce or coconut aminos rice vinegar raw honey garlic ginger sesame oil walnut oil Sriracha (Korean hot sauce, Thai red chili paste might also work) 1 lb Napa cabbage, thinly sliced 1 cup grated carrot 4 diced scallions kosher salt MEAT PREP: Trim the meat of any fat, Slice diagonally into 1/2″ thick slices. MARINADE: Create marinade in a cup. Use 1/2 cup for marinade, and save rest for sauce, don’t put …