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Tasty Tuesday-Marinated Cabbage

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


  1. 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.

  2. Add remaining ingredients to cabbage. Stir until mixed well.

  3. Cover and allow to marinate overnight. This recipe is best chilled and marinated but can also be served immediately.

  4. When ready to serve top with tomato for some added color.

  5. 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:

Calories 56

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


Join us for an exciting and engaging culinary experience and discover a world of new flavors and ingredients and delicious plant-based cuisine. Learn new cooking techniques and skills, and gain the confidence to create healthy, flavorful plant-based meals at home.

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

Call to Claim Your Spot (Only 8 spots available.)




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Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585


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