Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

Set the rolls side by side in the prepared pan
and pour half the sauce over all. Lay a piece of
foil on top. Bake 30 minutes. Remove the foil
and bake 30 minutes longer until the internal
temperature is 150°F.
Divide the cabbage rolls among six warm
plates. Pour the remaining sauce into a sauce-
pan  with the arrowroot slurry and cook over
medium-high until thickened and glossy. Spoon
over the waiting rolls.

Per 2 rolls: 249 calories, 7 g fat, 2 g saturated fat (7%
calories from saturated fat), 32 g carbohydrate, 12 g
protein, 6 g dietary fiber, 291 mg sodium. Exchanges:
1 Starch, 1 Lean Meat, 3 Vegetable, 1 Fat

CABBAGE SAUTÉ WITH



CARAWAY

This is one of Treena’s favorites, although she’s
recently gone cool on caraway, so we switched
to dill and my Germany Ethmix spice mix.
SERVES 4

1 teaspoon nonaromatic olive oil
1 large onion, sliced
1 pound (1 small) cabbage, shredded
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon caraway seeds or ½ teaspoon
each of dill seeds and Germany Ethmix
(see page 287)

Heat the oil in a high-sided skillet over medium­
high. Add the onion and cook, stirring occa­
sionally, 8 minutes or until golden.

Stir in the cabbage, salt, black pepper, and

caraway seeds. Cook, stirring, for about 12 min­

utes or until tender. Serve with a broiled beef

steak tomato and a few boiled red potatoes.

Per serving : 64 calories, 1 g fat, 0 g saturated fat, 12 g

carbohydrate, 2 g protein, 4 g dietary fi ber, 168 mg

sodium. Exchanges: 3 Vegetable

PLUM AND RED



CABBAGE SALAD

This fruit and vegetable combination is dramat­

ically different—and quite delicious. And yes,

this dish does use my overplanted red cabbage.

SERVES 8

1 small head red cabbage, shredded to about 4

cups

8 yellow, purple, or green sweet plums, pitted

and sliced

¼ cup chopped fresh parsley

for the Dressing

1 tablespoon extra-virgin olive oil

3 tablespoons balsamic or rice vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

In a large bowl, combine the shredded cabbage,

plums, and parsley. In a small bowl, whisk the

dressing ingredients together and toss with the

prepared fruit and vegetables.

Per serving : 49 calories, 2 g fat, 0 g saturated fat, 9 g

carbohydrate, 1 g protein, 1 g dietary fiber, 78 mg so­

dium. Exchanges: ½ Fruit, ½ Fat

CABBAGE • 103