Prepare cabbage according to your recipe. Generally, a good cabbage (red, white, green or hispi, the pointed cabbage) is great to eat raw in salads or coleslaw where you shred it or slice it as thinly as you can. Larger leaves (raw or cooked) can be used as wrappers for rice, grains and other vegetables. Read more about cooking methods, storing cabbage and one more cabbage recipe here.

Raw Beetroot Salad with Cabbage and Pear

2 beetroots, scrubbed, peeled and cut into fine matchsticks

2 ripe pears (or apples), peeled, cored and cut into matchsticks

1 lemon, juice of

1 large handful of sunflower seeds

1 large handful of spinach leaves

Sea salt and pepper

Optional: Balsamic vinegar

1. Put the lemon juice into a bowl, add the beetroot, pear, sea salt and pepper.
2. Mix well and divide the salad onto plates, sprinkling over with sunflower seeds.
3. Add a drizzle over balsamic vinegar if you are using it. Enjoy.

Stir-fry Cabbage with Carrot

2 tbsp coconut oil

1 tsp cumin seeds

1 onion, diced

Cayenne pepper

Sea salt

2-4 cm fresh ginger root, peeled and finely grated

1 tsp turmeric powder

250 g savoy, pointed cabbage or even spring greens, shredded

2 carrots, peeled and grated

Fresh coriander leaves

1. Heat the coconut oil in a saucepan and add the cumin seeds, turmeric, sea salt and cayenne pepper and fry for about 30 seconds.
2. Add the cabbage, onion and carrots and cook covered over a medium heat for about 5-10 minutes until the vegetables are tender. Add a little water if needed.
3. Serve with brown rice and fresh coriander. Enjoy.

More dishes for your inspiration:

Apple, Carrot and Beetroot Salad (Raw)

Beetroot Salad with Lentil Sprouts (Raw)

Stir-fry Red Cabbage with Green Beans and Onions

The post Healthy Cabbage Recipes appeared first on Lenka Pagan.