Tasty Tuesday-Marinated Cabbage
Yield: 4 1-cup servings
4 cups cabbage, finely shredded
¼ teaspoon salt
¼ - ½ teaspoon garlic powder
¾ - 1 teaspoon onion powder
1 Tablespoon extra-virgin olive oil
1-2 teaspoons fresh lemon juice
1 tomato, diced, optional
Cut the head of cabbage in half. Remove core. With a knife shred cabbage as fine as possible, paper-thin. This is the key to this recipe. If you have an electric slicer, put it on the smallest setting (1/16 or smaller). Do not grate cabbage, you want the cabbage to be long and skinny.
Add remaining ingredients to cabbage. Stir until mixed well.
Cover and allow to marinate overnight. This recipe is best chilled and marinated but can also be served immediately.
When ready to serve top with tomato for some added color.
Serve. Bon Appétit!
Variations: This recipe can also be cooked. After cooking, the leftovers freeze well.
Quick Tip: Purchase a 10-ounces angel hair coleslaw cabbage and use in place of the 4-cups of cabbage.
Nutritional Facts per 1-cup:
Fat 4 g
Cholesterol 0 mg
Sodium 160 mg
Carbohydrates 4 g
Fiber 2 g
Protein 1 g
Vitamin D 0 mcg
Calcium 28 mg
Iron 0 mg
Potassium 121 mg
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Hands-on Plant-Based Cooking Class for Sauces:
June 13 at 1 pm CT
Abundant Health Wellness Center
240 Huntsville Road
Eureka Springs, AR 72632
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Cheez Sauce without the Cheese
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