On Friday, we learned how to spiralize a cabbage. Easy, peasy, lemon squeezy I like to say.
Now, you’ve got this giant bowl of spiralized cabbage and you’re looking at it skeptically: how can I make this into a meal?
Well, you’ve come to the right place. You won’t believe how good cabbage can taste.
Lots of you keep writing in asking for “lunch recipes” that you can “make in advance.” This is definitely one of them – I actually made it, tasted it and then kept it in the fridge for a few days and kept snacking on it.
I’m a total snacker. I like to think it keeps my metabolism revved. Wishful thinking?
While cabbage has a wonderful crunchy texture when eaten raw, it’s also nice when it wilts and has a soft, smooth and savory taste. By cooking it in a skillet with broth, salt, pepper and some seasonings, the cabbage really transforms.
Eating briefly-cooked cabbage (as opposed to braising it for hours) still preserves some of its crunchiness, so it almost has an al dente pasta texture.
I threw in some canned tuna to add an easy go-to lunch protein source and topped it with almonds, since the warmth of the cabbage brings out the nutty aroma in the almonds. Plus, almonds are the perfect lunch-topper – they’re one of the healthiest high-fat foods out there, lowering “bad” cholesterol, lower the rise in blood sugar and insulin after meals and they alkalize your body.
Who doesn’t want a more alkalized environment in their body? Apparently, it’s all the rage these days. Or so Dr. Oz and the celebs say.
So, start thinking outside the box about your vegetables. Spiralized cabbage can be another way to mimic pasta or just, simply, a creative new way to enjoy a boring ‘ole reliable vegetable.