Red Cabbage-Nutrition
(Whole Food)
Cells' Detoxification
Promote Gastrointestinal Health
Peptic Ulcer Treatment
Red Cabbage Protective against Alzheimer's Disease
Cardiovascular Benefits
The vitamin C of red cabbages is six to eight times higher than that of white cabbage.
Red Kale-Nutrition
(Whole Food)
Lower Cataract Risk.
Cells' Detoxification
One cup of this cooked vegetable supplies 88.8% of the daily value for vitamin C.
A Very Good Source of Fiber
A cup of kale supplies 9.4% of the daily value of calcium
Vitamin E-rich Leafy Greens Slow Loss of Mental Function
Radishes-Nutrition
High in Dietary Fiber, Vitamin C, Folate, Potassium, Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese.
Ordinary radishes are a great source of vitamin C and are rich in minerals like sulphur, iron, and iodine.
Radish greens contain far more vitamin C, calcium, and protein than the roots.
Radishes can be added to vegetable juice to spice up the flavor a little. In this form, they can help clear your sinus cavities and soothe your sore throat.
Sweet and Sour Red Cabbage—serves 2-3
(simplyrecipes.com)
Ingredients:
1/8 cup butter
6 cups
3 tbsp sugar
1/3 cup balsamic vinegar
Preparation:
Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
Red Cabbage Salad
(cooks.com)
Ingredients:
½ red cabbage, thinly sliced
1 red onion, thinly sliced
2 tbsp olive oil
2-3 tbsp light red wine vinegar
1 tsp salt
1 tsp pepper
Preparation:
Slice red cabbage and onion into thin pieces and place in a large salad bowl. Add olive oil, red wine vinegar, salt, and pepper to taste mixing all ingredients together. Serve right away and enjoy.
Red Sea Cabbage—serves 2-3
(cooks.com)
Ingredients:
1/6 cup olive oil
½ cup chopped onion
1 tbsp honey
½ tbsp vinegar
½ tbsp salt
1 lbs red cabbage
1 cups apples, peeled, diced
Preparation:
Heat oil in a heavy pot. Add onion and cook until tender. Stir in honey, vinegar and salt. Add red cabbage and apples. Cook over low heat, stirring occasionally, until the cabbage is tender, about 1 hour.
Kale, Red Pepper with Brown Rice
(cooks.com)
Ingredients:
2 cups brown rice
1 sweet red pepper, chopped
1 clove garlic, finely chopped
2 tsp olive oil
2 cups kale or collard greens, chopped
¼ cup reduced sodium chicken broth
1 tbsp lemon juice
Preparation:
Saute red pepper and garlic in oil in large skillet until tender, 5 minutes. Stir in kale and broth; cook, covered, for 5 minutes. Stir in rice and lemon juice; heat through.
Noodle Soup
Ingredients:
Ingredients:
36 oz fat-free chicken or vegetable broth
½ lb carrots, chopped
½ large onion, peel and chop
3 celery stalk, sliced thinly
4 oz mushrooms, chopped
2 medium kale leaves, Chopped into manageable strips
4 oz egg noodles
salt and pepper to taste
1 bay leaf
¼ tsp chili powder
1/8 tsp coriander
Preparation:
Pour the broth in a pot and bring to a boil. Add the vegetables, spices and reduce to a low/medium simmer.
When veggies are done add the egg noodles. Continue to heat on low for 10 minutes to bring noodles up to temperature. Remove from heat and.
Variation: substitute rubbed sage for the coriander and added 4 cloves of peeled and crushed garlic with 2 tbsp of freshly chopped parsley.
Chinese Sesame Kale
(seasonalchef.com)
Kale, Red Pepper with Brown Rice
(cooks.com)
Ingredients:
2 cups brown rice
1 sweet red pepper, chopped
1 clove garlic, finely chopped
2 tsp olive oil
2 cups kale or collard greens, chopped
¼ cup reduced sodium chicken broth
1 tbsp lemon juice
Preparation:
Saute red pepper and garlic in oil in large skillet until tender, 5 minutes. Stir in kale and broth; cook, covered, for 5 minutes. Stir in rice and lemon juice; heat through.
Noodle Soup
Ingredients:
Ingredients:
36 oz fat-free chicken or vegetable broth
½ lb carrots, chopped
½ large onion, peel and chop
3 celery stalk, sliced thinly
4 oz mushrooms, chopped
2 medium kale leaves, Chopped into manageable strips
4 oz egg noodles
salt and pepper to taste
1 bay leaf
¼ tsp chili powder
1/8 tsp coriander
Preparation:
Pour the broth in a pot and bring to a boil. Add the vegetables, spices and reduce to a low/medium simmer.
When veggies are done add the egg noodles. Continue to heat on low for 10 minutes to bring noodles up to temperature. Remove from heat and.
Variation: substitute rubbed sage for the coriander and added 4 cloves of peeled and crushed garlic with 2 tbsp of freshly chopped parsley.
Chinese Sesame Kale
(seasonalchef.com)
Ingredients:
2 cloves garlic, minced
1 bunch kale, remove and discard the stems from the kale and tear it into bite-size pieces
2 tsp sesame seed oil
2 tbsp water
1 tsp soy sauce
2 tsp toasted sesame seeds
Salt and pepper to taste
1 bunch kale, remove and discard the stems from the kale and tear it into bite-size pieces
2 tsp sesame seed oil
2 tbsp water
1 tsp soy sauce
2 tsp toasted sesame seeds
Salt and pepper to taste
Preparation:
Kale should remain a little wet.
Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.
After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.
Red Kale and Red Cabbage Slaw—serves 4
(kalynskitchen.blogspot.com)
Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.
After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.
Red Kale and Red Cabbage Slaw—serves 4
(kalynskitchen.blogspot.com)
Ingredients:
4 cups sliced Red Kale leaves strips (about 1 lb), sliced
3 cups red cabbage, thinly sliced (about 1/2 large head cabbage)
4 green onions, thinly sliced
Dressing:
½ cup mayo or light mayo (do not use fat free)
2 tbsp white wine vinegar
1 tbsp agave nectar, Splenda, or sugar (use agave nectar or Splenda for South Beach Diet)
1 tsp celery seed
¼ tsp Chile powder
salt to taste
3 cups red cabbage, thinly sliced (about 1/2 large head cabbage)
4 green onions, thinly sliced
Dressing:
½ cup mayo or light mayo (do not use fat free)
2 tbsp white wine vinegar
1 tbsp agave nectar, Splenda, or sugar (use agave nectar or Splenda for South Beach Diet)
1 tsp celery seed
¼ tsp Chile powder
salt to taste
Preparation:
Cut off stems, then wash leaves and dry well. Stack leaves up on top of each other all going the same way, and use a large knife to cut into strips about ¼ inch wide. Thinly slice cabbage. Combine sliced cabbage and kale in a bowl. Thinly slice green onions and mix into greens.
Whisk together mayo, vinegar, agave nectar (or sweetener of your choice), celery seed, chile powder, and salt. Stir dressing into combined greens until all greens are lightly coated with dressing. (You may not need all the dressing, depending on how wet you like your salads.) Cover salad and chill for at least 30 minutes.
Spinach Salad—serves 5-6
(southernfood.about.com)
Ingredients:
¾ cup mayonnaise
1 tsp vinegar
½ tsp salt
dash hot pepper sauce
½ cup chopped celery
½ cup chopped onion
3 hard cooked eggs, chopped
½ cup shredded sharp cheddar cheese
4 cups fresh spinach leaves, stems trimmed and torn into pieces before measuring
Preparation:
Several hours before serving, combine ¾ cup mayonnaise, vinegar, salt, hot pepper sauce, celery, onion, and eggs. Refrigerate.
Put the shredded cheese and 4 cups spinach into a large bowl; toss with chilled dressing.
Creamed spinach
(from Jeniffer)
Whisk together mayo, vinegar, agave nectar (or sweetener of your choice), celery seed, chile powder, and salt. Stir dressing into combined greens until all greens are lightly coated with dressing. (You may not need all the dressing, depending on how wet you like your salads.) Cover salad and chill for at least 30 minutes.
Spinach Salad—serves 5-6
(southernfood.about.com)
Ingredients:
¾ cup mayonnaise
1 tsp vinegar
½ tsp salt
dash hot pepper sauce
½ cup chopped celery
½ cup chopped onion
3 hard cooked eggs, chopped
½ cup shredded sharp cheddar cheese
4 cups fresh spinach leaves, stems trimmed and torn into pieces before measuring
Preparation:
Several hours before serving, combine ¾ cup mayonnaise, vinegar, salt, hot pepper sauce, celery, onion, and eggs. Refrigerate.
Put the shredded cheese and 4 cups spinach into a large bowl; toss with chilled dressing.
Creamed spinach
(from Jeniffer)
Ingredients:
5 tbsp butter
2 tbsp flour
1 cup heavy cream
1 ¼ lbs spinach, stemmed washed and cut crosswise across into thin
strips (about 10 cups packed)
2 tbsp flour
1 cup heavy cream
1 ¼ lbs spinach, stemmed washed and cut crosswise across into thin
strips (about 10 cups packed)
Preparation:
Melt 2 tbsp butter in medium saucepan. Add flour and cook over low
hear, stirring, for 5 minutes, to make a roux. Slowly add the cream
to the roux, whisking briskly to prevent lumps. Increase the heat to
medium. Cook for several minutes, stirring occasionally, until
thickened. Set sauce aside.
Melt the remaining 3 tbsp butter in a large non-reactive saucepan. Add
the spinach, cover and cook until just wilted. Transfer the spinach
to a food processor. Add the sauce and process until mixed.
The spinach can be made ahead and re-heated.
Radish and Cucumber Sandwich
Ingredients:
1 cucumber, peeled and thinly sliced crosswise
Salt to taste
French mini loaf, thinly sliced (and buttered if desired)
Feta cheese
few red radishes, washed, stems trimmed and very thinly sliced crosswise
1 tsp chopped radish green every slice of sandwich
Preparation:
Spread bread slices with feta cheese add cilantro on top. Layer on cucumber slices, about 3-4 cucumber slices per slice of bread. Add a layer of radishes.
Spring Radish Tea Sandwiches
(recipezaar.com)
Ingredients:
Thinly sliced radishes
16 slices best-quality white bread
½ cup unsalted butter, room temperature
Preparation:
Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Spread one side of each piece of bread lightly with butter.
Top the buttered side of the eight (8) slices of bread with the sliced radishes and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
hear, stirring, for 5 minutes, to make a roux. Slowly add the cream
to the roux, whisking briskly to prevent lumps. Increase the heat to
medium. Cook for several minutes, stirring occasionally, until
thickened. Set sauce aside.
Melt the remaining 3 tbsp butter in a large non-reactive saucepan. Add
the spinach, cover and cook until just wilted. Transfer the spinach
to a food processor. Add the sauce and process until mixed.
The spinach can be made ahead and re-heated.
Radish and Cucumber Sandwich
Ingredients:
1 cucumber, peeled and thinly sliced crosswise
Salt to taste
French mini loaf, thinly sliced (and buttered if desired)
Feta cheese
few red radishes, washed, stems trimmed and very thinly sliced crosswise
1 tsp chopped radish green every slice of sandwich
Preparation:
Spread bread slices with feta cheese add cilantro on top. Layer on cucumber slices, about 3-4 cucumber slices per slice of bread. Add a layer of radishes.
Spring Radish Tea Sandwiches
(recipezaar.com)
Ingredients:
Thinly sliced radishes
16 slices best-quality white bread
½ cup unsalted butter, room temperature
Preparation:
Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Spread one side of each piece of bread lightly with butter.
Top the buttered side of the eight (8) slices of bread with the sliced radishes and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
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