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  • Kristin Ritzau

Veggie of the Week: Cabbage

Updated: Apr 9, 2020

Welcome to our veggie of the week blog! We are using this space to learn how to cook efficiently and make our veggies go the extra mile in this time.

This week we are kicking off with cabbage.

Cabbage might not be as fashionable as kale right now, but it is one that you can buy and use for numerous recipes. It is also full of good nutrients like vitamins C and K, folate, and a great source of fiber. I didn't realize how underrated it was until I started cooking with it: roasting it, sautéing it, and not just chopping it up for slaw (but that is good too!). We are featuring three easy recipes you can make this week with a head of red or green cabbage: Roasted Potato and Cabbage foil packets; Fish Tacos with Coleslaw. Sausage and Cabbage Easy Saute'. (Recipes are for 4 servings, but can be adjusted for your household.)

Have fun experimenting and let us know how it turns out!

Roasted Potatoes and Cabbage Foil Packets

  • Foil – four 12x18inch sheets

  • 2 lbs of potatoes

  • One quarter to one half head of cabbage

  • Olive oil

  • Salt and Pepper

Heat oven to 425 or heat a grill

Quarter the cabbage and slice it into one-inch strips.

Chop the potatoes into one-inch chunks

Put the potatoes and cabbage into a bowl and drizzle with ¼ cup olive oil

Sprinkle with a generous amount of salt ½-1 tablespoon and half the amount of pepper and toss it all together.

With your hands or a large spoon divide the potatoes and cabbage among the foil packets.

Seal the foil packets by rolling the ends together, creating packets.

Place in oven for 35 minutes or the grill for 45 minutes or until the potatoes are cooking cooked through.

Great side dish with roast chicken or pork chops.

***Can also add chopped kielbasa or other pre-cooked sausages to the packets as well.

Fish Tacos and Coleslaw

· 1/2 to 1 lb. White fish such as tilapia, cod, or halibut

· 2 limes juiced and reserve one tablespoon

· Tablespoon of coconut or olive oil

· ¼ teaspoon pepper

· 1 teaspoon salt

· ½ teaspoon cumin

· ½ teaspoon paprika

· ½ teaspoon garlic powder


· 1/4 cup chopped cilantro

· 2 cups green cabbage

· 1/4 cup shredded carrots

· ¼ cup chopped red onion

· ½ cup mayonnaise or sour cream or Greek yogurt

· 1 tablespoon lime juice

· 1 tablespoon honey

· 1/4 teaspoon kosher salt

· 8 corn tortillas, warmed in oven or over grill

· lime wedges, for serving

Make the marinade by combining the oil, lime juice (reserving one tablespoon), and spices in a bowl. Place fish in a ziplock bag 30 minutes before cooking with the marinade. While marinating prepare a grill or heat oven to 400 degrees.

If baking, place fish on a baking sheet; you can place on foil for easier clean-up. Bake the fish in oven for 10 minutes or until the fish is flaky.

If grilling, grill the fish on each side for 4 minutes.

Make the slaw by first combining the mayo, lime juice, honey, and salt in a large bowl. Add in veggies and mix to combine.

Let the fish rest for 5-10 minutes before chopping up for tacos. Pile the fish and slaw on the tortilla and enjoy!

Sauté with Sausage

12oz-16oz Kielbasa or precooked sausage

1 tablespoon olive oil

½ head of cabbage sliced in ½ inch strips

1 tablespoon whole grain mustard

1 tablespoon brown sugar

1 tablespoon apple cider vinegar

Saute the sausage in tablespoon of olive oil. After browning, add the cabbage and cook until softened. Mix in mustard, sugar, and vinegar. Season with salt and pepper.

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